This course provides L3 students in Alimentary Sciences, Nutrition, and Pathology (ANP) with comprehensive knowledge of foodborne intoxications and food toxicology. Topics include pathogenic bacteria and their mechanisms, clinical manifestations, implicated foods, xenobiotics classification, toxicity mechanisms, detection methods, and major food contaminants (heavy metals, chemical residues). Essential for food safety assessment and public health protection in the Algerian food industry context.
- أستاذ: Asmaa Fatima BELDJILALI