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