Content
- Lectures: 30 hours
- Independent work: 60 hours
Subject carrier
Description
1. Environmental risk factors for non/communicable diseases with prevention.
1.1. Ecology and biogeochemical cycles
1.2. Biomonitoring
2. Environmental indicators
2.1. Atmosphere and air pollution
2.2. Preparation and monitoring of drinking water
2.3. Waste disposal and wastewater management
3. Environment and nutrition
3.1. Food carbon footprint
4. Problems of pollutants transfer from the environment to food
4.1. Examples of the most problematic environmental contaminants in food (persistent organic contaminants, heavy metals, agricultural residues, process contaminants)
5. Toxic chemicals from the environment in food and basics of food toxicology.
6. Basics of toxicology
6.1. Toxicokinetics
6.2. Dose-response dependence
7. Waste issues
7.1. Waste management
7.2. Biodegradable waste
7.3. Hazardous waste
7.4. Health Waste Management Plan
