Food Allergens and Toxicology detailed syllabus for Food Technology (Food Technology) for 2019 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Technology students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 7th Sem scheme and its subjects, do visit Food Technology 7th Sem 2019 regulation scheme. For Professional Elective-VI scheme and its subjects refer to Food Technology Professional Elective-VI syllabus scheme. The detailed syllabus of food allergens and toxicology is as follows.
Course Objective:
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Unit I
Introduction
Definition and need for understanding food toxicology; Hazards – Microbiological, nutritional and environmental. Basics of immune resources – humoral and cell media resources.Allergen and mechanism of allergic resources.
Unit II
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Unit III
Principles of Toxicology
Natural food toxicants – toxicity of mushroom alkaloids, seafood, vegetables, fruits, pulses, and antinutritional compounds. Biological factors that influence toxicity, toxin absorption in the G.I. track, Industrial microflora, blood, brain barrier, storage and excretion of toxins
Unit IV
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Unit V
Toxicants Formed During Food Processing
Intentional direct additives, preservatives, nitrate, nitrite, and N- nitroso compound flavour enhancers, food colours, indirect additives, residues and contaminants, heavy metals, other organic residues and packaging materials.Toxicity of heated and processed foods, food carcinogens and mutagens – Polycyclic aromatic hydrocarbons, N – nitrosamines, Acrylamide and their mode of action.
Course Outcome:
For the complete syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier..
Text Books:
- Helferich, William and Carl K.Winter “Food Toxicology” CRC Press, 2001.
- Alluwalia, Vikas “Food Hygiene and Toxicology” Paragon International Publishers, 2007.
- Shibamoto, Takayuki and Leonard F.Bjeldanzes “Introduction to Food Toxicology” 2ndEdition.Academic Press, 2009.
- Maleki, Soheila J. A.Wesley Burks, and RickiM.Helm “Food Allergy” ASM Press, 2006.
References:
- Labbe, Ronald G. and Santos Garcia “Guide to Food Borne Pathogens” John Wiley and Sons,2001.
- Cliver, Dean O. and Hans P. Riemann “Food Borne Diseases” 2 ndEdition. AcademicPress/Elsevier, 2002.
- Riemann, Hans P. and Dean O. Cliver “Food Borne Infections and Intoxications” 3 rdEdition. Academic Press/Elsevier, 2006.
For detailed syllabus of all the other subjects of Food Technology 7th Sem, visit Food Technology 7th Sem subject syllabuses for 2019 regulation.
For all Food Technology results, visit Anna University Food Technology all semester results direct link.