Toxicology concerns potentially hazardous chemicals in food and the environment and their effects on biological life. Toxic chemicals include pesticides such as insecticides and herbicides, industrial waste products, compounds that exist naturally in plants, those that contaminate foods as a result of fungal growth, and even some that are produced in the preparation and cooking of foods. Potential health effects from toxin exposures can range from immediate impairment of breathing or nerve function to chronic diseases, cancer, birth defects, and immune disorders. Toxicology research focuses on understanding mechanisms of toxicity, human and environmental risks from exposure, and means for reducing risks. Students will acquire laboratory skills in applied biochemistry and molecular, cellular, and organismal biology, preparing them for research or regulatory positions or biosciences/biomedical graduate/professional programs.
CH 334, CH 335, CH 336. Organic Chemistry (3,3,3) for CH 331, 332 (4,4).
TOX 411. Fundamentals of Toxicology (3)
TOX 413. Environmental Toxicology and Risk Management (3)
Specialization and Breadth Courses
23 credits approved by option faculty and research mentor.