Food Toxicology

Korea University

Course Description

  • Course Name

    Food Toxicology

  • Host University

    Korea University

  • Location

    Seoul, South Korea

  • Area of Study

    Biochemistry, Nutrition and Food Science

  • Language Level

    Taught In English

  • Prerequisites

    * Prerequisite: a course in Biochemistry

  • Course Level Recommendations

    Upper

    ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.

    Hours & Credits

  • Credits

    3
  • Recommended U.S. Semester Credits
    3
  • Recommended U.S. Quarter Units
    4
  • Overview

    Introduction
    Food Toxicology will examine the field from many perspectives, including the study o f the hamful effects of nutrients, dietary contaminants such as pesticide residues, intentional food additive, mycotoxins and other naturally-occurring non-nutrient fac tors in food.

    Course Objectives
    We will cover toxicant quantification, distribution, biotransformation process and risk analysis.

    Textbooks
    Introduction to Toxicology 3rd Ed. (2002), Taylor & Francis

Course Disclaimer

Courses and course hours of instruction are subject to change.

Eligibility for courses may be subject to a placement exam and/or pre-requisites.

Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.

Please reference fall and spring course lists as not all courses are taught during both semesters.

Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations