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Draft global e-learning module for food chemical risk assessment
On-line course: Training program on Food Chemical Risk Assessment for developing country food safety
regulators and the food Industry
27 March 2016
Table of content
Filename
Title/Content
Type
0_01a Welcome
0_01b Introduction Text.docx
1_01a Food Chemical Risk
Assessment
1_01b General concept
Welcome
Introduction
Chapter 1: General Concepts on Food Chemical Risk
Assessment
Chapter 1.1: Introduction to General Concepts of Food
Chemical Risk Assessment
Chapter 1.2: Introduction to Toxicity and Toxicology
Chapter 1.3: General Concepts on Food, Nutrition and
Food Safety
Chapter 1.4 : Unwanted Chemical Substances
Chapter 1.5 :Food Production and Supply Chain
Chapter 1.6 : Examples & case studies
Chapter 2: Food chemicals – their toxicity
Chapter 2.1 (a-c): Food chemicals – their toxicity
Chapter 2.1 a: Introduction to Absorption, Distribution,
Metabolism, and Excretion (ADME)
Chapter 2.1 b: Introduction to Toxicokinetics and
Toxicoynamics
Chapter 2.1 c: Experimental data acquisition
Introduction to the observed toxic effects
Case about structure-activity relationships
How to find the cramer class using ToxTree – exercise
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48
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9
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13
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Introduction to the observed toxic effects
DNA as target – the mycotoxin aflatoxin B1 as an
example
Acrylamide
Deriving an ADI from dose response in a pivotal study
(real case)”
Chapter 3.1 Regulatory framework
Chapter 4: How much of it?
Chapter 4.1 How much of it?
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4
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Exercise 4.2: Exposure assessment of a pesticide’s
residues
Exercise 4.3: Exposure assessment of a contaminant Acrylamide
Chapter 5.1: Principles of Risk Analysis1 of Chemicals
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Chapter 5.2 Preliminary Risk Managament – Setting
the goal
Chapter 5.3: Principles of Risk Assessment of
Chemicals
Chapter 6.1: Specific aspects – Flavouring substances
Food Contact Materials
Chemicals being present not only in food
Applications and Safety of Nanomaterials Used in
Food
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20
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21
1_02 Toxicity and Toxicology
1_03 Food Nutrition Food Safety
1_04 Unwanted Substances
1_05 Food chain
1_06 Examples
2_01 Food chemicals Toxicity Text
2_01 Food Chemicals Toxicity
2_01a ADME
2_01b Toxicokinetics
2_01c Experimental data
2_02a Structure-activity relationship
2_02b Toxtree Cramer Class
QSAR
2_03a Example aflatoxin
2_03b Acrylamide - Case study
2_04 Excercise ADI BHA
3_01 Regulatory framework
4_01a Exposure Assessment Text
4_01b Exposure Assessment
Presentation
4_02 Exposure Assessment
Exercise
4_03 Exposure Assessment
Exercise Acrylamide
5_01 Formalizing the process-Risk
Analysis
5_02 Formalizing the processPreliminary risk management
5_03 Formalizing the process-Risk
assessment
6_01 Flavouring substances
6_02 Food Contact Materials
6_03 Non-food chemicals
6_04a Nanotechnology Text
6
Filename
Title/Content
Type
6_04b Nanotechnology
Presentation
6_05a Novel Foods Text
6_05b Novel Foods Presentation
6_06a GMO Food Text
Current Approach to the Safety Assessment of Foods
Produced using Nanotechnology
Chapter 6.2: Novel Foods
Chapter 6.2: Regulation of novel foods
Chapter 6.3a: Risk Assessment of Genetically Modified
(GM) Food
Chapter 6.3b: Current Approach to the Safety
Assessment of GM Foods
New Plant Breeding Technologies (NPBTs)
Current Approach to the Safety Assessment of New
Plant Breeding Techniques
Wrapping up
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18
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23
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20
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6_06b GMO Food Presentation
6_07a New Plant Breeding Text
6_07b New Plant Breeding.pptx
7_01 Wrapping up
Text documents:
157 pages
Presentations:
540 slides