Toxicological risk assessment

This course is designed to enable the apprentice to assess the chemical risks in food safety, represented by substances that are naturally present, deliberately added, contaminants or neoformed products resulting from manufacturing processes. The apprentice must master the different phases of chemical risk assessment in food: hazard identification and characterization, assessment of consumer exposure to hazards through food, and risk characterization. This risk characterization methodology must be able to be applied to the updating of Good Manufacturing Practice Guides using the HACCP principle in the various food industry sectors.

Elements of biochemistry, nutritional properties of foods, basic physiology of nutrition, digestion and metabolism

Introduction to Food Safety
Principles of food legislation:
Definition of the different categories of food
The different categories of hazards in food
The different categories of chemical hazards in food (heavy metals, pesticides, intentionally added products....)
Food safety risk assessment methodologies applied to chemical risk
Hazard identification and characterization (the ADME system - food toxicology tools) VTR construction methodologies)
Evaluation of consumer exposure
Characterization of chemical risk in food
Evaluation of chemical risks in the HACCP procedure for the elaboration of Good Hygiene and Manufacturing Practices Guides (GBPHF)
Identification and characterization of hazards on processes in different IAA sectors (case studies - files)

Human nutrition and toxicology

- Guide Pratique de Toxicologie (Reilh F.X) Edition : Bruxelle - De Boeck (2010)
- Pharmacologie générale, Toxicologie : mécanismes fondamentaux : Claverie-Morin , Isabelle. Rueil-Malmaison, éd. Porphyre, Wolters Kluwer France
- Toxicologie. Botta A. Paris , ed. Tec et Doc Cachan , ed. médicales internationales -- DL 2005