Knowledge and understanding
the concepts and terminology of heavy metals and their historical development.
the types of heavy metals in foods and the sources of contamination.
the most important methods of analysis of heavy metals in food.
the dangers of heavy metals in foods.
the metabolism and absorption of heavy metals.
the concepts and terms of heavy metals in food products.
of the presence of a particular heavy metal in a particular food.
of different analysis methods used in the determination of heavy metals.
of the hazards of heavy metals in foods.
of metabolism and absorption of heavy metals.
Scientific and professional skills
of sources of food contamination with heavy metals.
sources of heavy metal pollution and ways to reduce it.
appropriate analytical methods for the determination of heavy metals in foods.
the problems of food contamination with heavy metals and their negative
a mechanism that limits the effects of heavy metals on human and animal health.
Generic and transferable skills
ability to work within a team.
in computers and modern scientific methods.
the ability to write scientific reports.
of time and teamwork ethic.
5. Self-learning ability.
by explaining, discussion, and brainstorming.
activities through tests, analyzes, and field visits to food factories.
on the internet about the course subjects.