Week Name Description
28 February - 6 March Page Overview
Page Defining the Terms and Scope of Food and Nutritional Toxicology
Page References
7 March - 13 March Page Toxicants in foods
Page Nutrients
Page Naturally occurring toxicants
Page Food additives and contaminants
Page Impact of diet on the effects of toxicants
Page References
14 March - 20 March Page Phases of toxicological effects
Page Exposure phase
Page Toxicokinetic phase
Page Toxicodynamic phase
Page References
21 March - 27 March Page Dose–response relationship
Page Explanation
Page Frequency response
Page Potency and toxicity
Page References
28 March - 3 April Page Categories of toxicity
Page Reversibility of toxicity response
Page Hypersensitivity vs hyposensitivity
Page References
4 April - 10 April Page Role of diet and biotransformation
Page Toxicity and micronutrient changes
Page Protein
Page References
11 April - 17 April Page Effect of Macronutrient
Page Lipids
Page Carbohydrates
Page Effect of micronutrient
Page References
18 April - 24 April Page Effect of Micronutrient
Page Vitamins
Page Minerals
Page Gender and age
Page Species
Page References
25 April - 1 May Page Causes of food poisoning
Page Bacterial Toxins
Page Toxicants Found in Foods
Page References
2 May - 8 May Page Bacteria that cause food borne illness
Page Intoxications
Page References
9 May - 15 May Page Bacteria that cause food borne illness and infections
Page Terminology for Antimicrobial Agents
Page Selected Antimicrobial Agents
Page Viruses
Page References
16 May - 22 May Page What are Natural Toxins in Food?
Page Categories of Seafood Poisons
Page References
23 May - 29 May Page Natural Plant Toxins in Foods
Page Natural Plant table
Page Risk Reduction Measures
Page References
30 May - 5 June Page Introduction
Page Adverse Effects of Mycotoxins
Page Processes for Reducing Mycotoxins
Page Ergot alkaloids and ergotism
Page Mode of action and clinical symptoms
Page References
6 June - 12 June Page Aflatoxin
Page Trichothecenes
Page Penicillia mycotoxins
Page Patulin
Page Yellow rice toxins
Page Other Mycotoxins
Page References
13 June - 19 June Page Introduction
Page Macronutrients
Page Micronutrients
Page Fat-Soluble Vitamins
Page Water-Soluble Vitamins
Page References
20 June - 26 June Page Minerals and Trace Elements
Page Antinutrients
Page Antiminerals
Page Antivitamins
Page References
27 June - 3 July Page Introduction
Page Pesticide Residues in Foods
Page Background
Page Classification
Page References
4 July - 10 July Page Chemical contamination
Page Heavy metals
Page Mercury
Page Lead
Page Cadmium
Page Arsenic
Page References
11 July - 17 July Page Introduction
Page Allergy and types of hypersensitivity
Page Non immunological Primary Food Sensitivities
Page Idiosyncratic Reactions
Page Secondary food sensitivity
Page Symptoms and diagnosis
Page References
18 July - 24 July Page Introduction
Page Preservatives
Page References
25 July - 31 July Page Sweeteners
Page References
1 August - 7 August Page Coloring agents
Page Food Colors
Page Natural Food Colors
Page Synthetic Food Colors
Page Food Colors Table
Page References
8 August - 14 August Page Introduction
Page Benzo(a)pyrene and polycyclic aromatic hydrocarbons
Page Hetrocyclic amines
Page References
15 August - 21 August Page Nitrates, nitrites, and nitrosamines
Page Content of Nitrosamines in Food
Page Products of the maillard reaction
Page References
22 August - 28 August Page The technical purposes of packaging
Page Packaging materials
Page Types of packaging materials
Page Traditional materials
Page Industrial materials
Page Flexible plastic films
Page References
29 August - 4 September Page Summary of the main different types of flexible plastic films
Page Laminated films
Page Coextruded films
Page Rigid and semi-rigid plastic containers
Page Wrapping Materials
Page Wrapping Material Size Limits
Page Low-density polyethylene (LDPE)?
Page Polypropylene (PP)?
Page References
5 September - 11 September Page Why the concern over migration?
Page The use of plastic containers and films in cooking
Page Recommendations for the use of plastics in microwave ovens
Page Wrapping foods for the refrigerator
Page Taint and odour
Page Recycled plastics and paper
Page References
12 September - 18 September Page Introduction
Page Effectiveness of irradiation
Page References
19 September - 25 September Page Definition and meaning
Page Principles of Food Safety
Page Need for food safety
Page Food safety situation in India
Page Safety evaluation
Page Parameters of food safety evaluation
Page Benefits linked to improving Quality control & food safety
Page Implementation and enforcement
Page Current safety Evaluation procedures
Page References
26 September - 2 October Page Background
Page Genetically modified foods
Page Benefits of GE foods
Page Safety issues
Page Labeling Issues
Page References
3 October - 9 October Page Introduction
Page Multi drug resistance
Page Scope of the problem
Page Food borne drug resistance
Page References