The hidden Toxins in Human Daily Foods
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The hidden Toxins in Human Daily Foods

How to avoid toxic food?
0.0 (0 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
0 students enrolled
Last updated 7/2017
English
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Current price: $10 Original price: $25 Discount: 60% off
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Includes:
  • 1 hour on-demand video
  • 1 Article
  • 1 Supplemental Resource
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
What Will I Learn?
  • aware of the dangers of fungus toxicity in our daily food
View Curriculum
Requirements
  • No prerequisites required
Description

This course covers Facts and Issues concerning Mycotoxins In Food Products. It awares about the harmfulness that can be caused by fungus and most of us assume that if something is 'natural' it automatically means it’s safe. As recent studies proved that this assumption is completely wrong. Join  this course to know about these natural toxins and how to minimize its risk in your daily life.

Who is the target audience?
  • students and general public who seeks nutritional education
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Curriculum For This Course
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The invisible threat
13 Lectures 53:17

Don't assume that if something is 'natural' it automatically means it's "SAFE". At the end of this course will be able to learn the invisible threat in our daily food.

Preview 01:15

There are 6 type of bitotoxins, which are important for any student, practioner, researcher to know about.

Preview 01:47

Molds are usually visible, but oxins produced by mold's mycotoxins are invisible and can penetrate food and may cause : lung cancer, liver damage, skin rash etc...

Preview 02:33

Almost all climatic conditions of the world can support fungi growth. Know in this lecture the optimum conditions for mycotoxins production.

Preview 05:41

Some mycotoxins are toxic to human, others to plant and animals. this part will demonstrate the severity of toxicity to each living body.

Toxicity of mycotoxins
05:57

Mycotoxins can enter the food chain directly or indirectly. Directly via plant products such ascoffee, spices, oil seeds while indirectly through animal diets such as meat, milk.

Effect of mycotoxins on food
07:06

This lecture will clarify the historical episode of human intoxication starting from world war II.

Historical Episode of human lethal intoxication
04:07

Many countries faced mycotoxication over time during warefare. Like Iraq, Laos, Cambodia, Afghanistan.

The uses of mycotoxins as biological weapons
01:41

Aflatoxins are a type of mycotoxin produced by Aspergillus species of fungi, such as A. flavus and A. parasiticus. Ochratoxin is a mycotoxin that comes in three secondary metabolite forms, A, B, and C. All are produced by Penicillium and Aspergillus species.

Type of mycotoxins
09:27

Ochratoxin-A(OTA) is the second most famous mycotoxins. Ochratoxin is a mycotoxin that comes in three secondary metabolite forms, A, B, and C. All are produced by Penicillium and Aspergillus species.

The second most important mycotoxin
04:10

The third most famous mycotoxins is Fusariotoxins (Fusarium toxins) which is explained in this section.

Fusariotoxins
05:19

Often more than one mycotoxin is found on a contaminated substrate. ... Factors influencing the presence of mycotoxins in foods or feeds include

The most dangerous mycotoxins in fruits
01:50

Know the preharvest and protharvest stages of fungal prevention. Toxin-producing fungi may invade at pre-harvesting period, harvest-time.

Prevention of fungal contamination & toxin production
02:24
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Conclusion
1 Lecture 01:12

Full conclusion for the course starting from fungal occurrence in food till the application of fungal invasion.

Preview 01:12
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Resources
1 Lecture 00:04

A powerpoint presentation for the course that includes more than 60 slides used to prepare this course.

Full course PowerPoint presentation
00:04
About the Instructor
Prof. Dr.Yousif Al-Sewaidi
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Microbilogist professor

Ph.D. holder in microbiology from university of north wales (UK), currently working at Higher College of Technology (Muscat - Oman). My research field on nutrition in general. Teaching nutrition and scientific research in different academic institutions. Have been appointed as chairman advisory panel for ARID (Arab researcher ID) since 2016. Published several books in different disciplines