E-Learning Guelma

This course explores the fundamental principles of toxicology as applied to food and food safety. It covers the detection, assessment, and prevention of toxic substances in foods, including mycotoxins, polycyclic aromatic hydrocarbons, xenobiotics, and food allergens. Students will also learn about the role of the gut microbiota, the mechanisms of pathogenic bacterial transmission, and strategies for preventing foodborne illnesses. The course combines theory, analytical methods, and case studies to provide a comprehensive understanding of food risk assessment and consumer health protection

Principe et application des techniques lourdes à l'étude de molécules d'intérêt biologique