FT4702 : Heavy Metals in Food


Department of

Academic Program

Master in Food Science and Technology







The course describes the concept of heavy metals in nature; the physical and chemical properties of heavy metals; the classification of metals present in food; heavy metals and toxic metals, the concept of pollution and contamination, and the factors affecting the toxicity of heavy metals; methods for estimating the daily intake rate of heavy metals and evaluating their risks in food; the principals of developing legislation for heavy metals in food, methods of analysis of heavy metals in food, sources of contamination with heavy metals; methods of absorption, accumulation, and disposal of heavy metals in the body; biological effects of heavy metals on the body; ways to avoid the health hazards of heavy metals.

Intended learning outcomes

A. Knowledge and understanding

1. Recognizing the concepts and terminology of heavy metals and their historical development.

2. Distinguishing the types of heavy metals in foods and the sources of contamination.

3. Determining the most important methods of analysis of heavy metals in food.

4. Explaining the dangers of heavy metals in foods.

5. Explaining the metabolism and absorption of heavy metals.

B. Mental skills

1. Discussing the concepts and terms of heavy metals in food products.

2. Interpretation of the presence of a particular heavy metal in a particular food.

3. Comparison of different analysis methods used in the determination of heavy metals.

4. Explanation of the hazards of heavy metals in foods.

5. Formulation of metabolism and absorption of heavy metals.

C. Scientific and professional skills

1. Identification of sources of food contamination with heavy metals.

2. Suggesting sources of heavy metal pollution and ways to reduce it.

3. Employing appropriate analytical methods for the determination of heavy metals in foods.

4. Addressing the problems of food contamination with heavy metals and their negative effects.

5. Designing a mechanism that limits the effects of heavy metals on human and animal health.

D. Generic and transferable skills

1. The ability to work within a team.

2. Proficiency in computers and modern scientific methods.

3. Gain the ability to write scientific reports.

4. Commitment of time and teamwork ethic.

5. Self-learning ability.

Teaching and learning methods

1. Lectures by explaining, discussion, and brainstorming.

2. Laboratory activities through tests, analyzes, and field visits to food factories.

3. Searching on the internet about the course subjects.

Methods of assessments


Evaluation weight

Evaluation period

Evaluation date

(the week)

Evaluation methods




After the fifth week of study

First written exam (theoretical + practical)





After the tenth week of study

Second written exam (theoretical + practical)




2 hours

After the twelfth week of study

Final written exam