Chemical contamination of food and water
Module Title - Chemical contamination of food and water
Number of credits – 10
The students will learn about the importance and effects of the major classes of chemical contamination in food and drinking water. Additionally, students will be made aware of a) sources of contaminants, b) methods of treatment of food and water and c) the importance of contaminants in food relative to other uptake pathways. Legally accepted chemical additives will also be considered in this module.
By the end of the module you will be able to:
- Understand and describe the major sources of chemical contamination of foods, including allergens, myco-toxins, common pollutants such as PCB’s and dioxins
- Discuss their effects, identification and management
- Understand the relative importance of food compared to other exposure pathways.
- Have a knowledge of methods of treatment and accepted EU standards of chemical contaminants in food and water
- Evaluate the addition to food of legally accepted chemical additives such as colours