This course aim to describe Food contaminants, such as Mycotoxins, their toxic effects, metabolism, cellular targets, genotoxicity and why some individuals (consuming contaminated foods) are susceptible more than others to develop cancer during their lifetime.

Temps présentiel : 10 heures

Charge de travail étudiant : 50 heures

Méthode(s) d'évaluation : Exposé oral

Référence :
-World Cancer Research Fund / American Institute for Cancer Research. -Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective. Washington DC: AICR, 2007