Toxicology

University of California, Berkeley

About the Program

Minor

The Department of Nutritional Sciences and Toxicology (NST) offers a minor in Toxicology. The course work for the minor addresses topics in the basic principles of toxicology and molecular toxicology as well as computational toxicology, pharmacology, and pesticide chemistry. The minor works best for students already pursuing a bioscience degree as a background in chemistry, organic chemistry, biology, and biochemistry is necessary to be prepared for upper division work in this field.

Declaring the Minor

For information regarding how to declare the minor, please contact the CNR Office of Instruction and Student Affairs in 260 Mulford Hall.  

Other Major and Minor Offered by the Department of Nutritional Sciences and Toxicology

Nutritional Science (Major and Minor)

Visit Department Website

Minor Requirements

Students who have a strong interest in an area of study outside their major often decide to complete a minor program. These programs have set requirements and are noted officially on the transcript in the memoranda section, but they are not noted on diplomas.

General Guidelines

  1. All courses taken to fulfill the minor requirements below must be taken for graded credit.

  2. A minimum grade point average (GPA) of 2.5 is required for courses used to fulfill the minor requirements.

  3. No more than one upper division course may be used to simultaneously fulfill requirements for a student's major and minor programs.

At least one of the five upper division courses below must be taken during the academic year (i.e., not all courses may be Summer Session courses).

No substitutions to the courses listed below will be permitted.

Lower Division Prerequisites

CHEM 1AGeneral Chemistry3
CHEM 3AChemical Structure and Reactivity3
CHEM 3BChemical Structure and Reactivity3
BIOLOGY 1AGeneral Biology Lecture3

Minor Requirements 

NUSCTX 11Introduction to Toxicology3
NUSCTX 110Toxicology4
NUSCTX C114/ESPM C148Pesticide Chemistry and Toxicology3
NUSCTX 121Computational Toxicology3
Select at least one elective from the following:
Nutrient Function and Metabolism
Human Food Practices
Introduction and Application of Food Science
Principles of Drug Action
Human Diet
Metabolic Bases of Human Health and Diseases
Medical Nutrition Therapy
Nutrition in the Community
Introduction to Research in Nutritional Sciences
Introduction to Research in Toxicology
Honors Research
Supervised Independent Study and Research

Courses

Toxicology

NUSCTX 10 Introduction to Human Nutrition 3 Units

Terms offered: Fall 2017, Summer 2017 First 6 Week Session, Summer 2017 Second 6 Week Session
This course focuses on relationships between diet and health, and responses of the human body to diet and food components, including macro and micro nutrients, water, phytochemicals, and alcohol. This course also provides an overview of the interplay between nutrients and physiological and behavioral responses. Lectures, which address contributions of diet to optimal health or disease risk, are based
on current nutritional, biochemical, and medical knowledge. Goals include enabling students to make informed decisions about their nutritional needs and current issues concerning nutrition.
Introduction to Human Nutrition: Read More [+]

NUSCTX 11 Introduction to Toxicology 3 Units

Terms offered: Spring 2017, Spring 2016, Summer 2015 10 Week Session
Discussion of principles for the evaluation of toxic hazard of natural and man-made substances present in the environment, the workplace, food, drink, and drugs. The bases for species selectivity, individual variations in sensitivity and resistance, and the combined effects of toxic agents will be addressed. Issues related to the impact of toxic agents in modern society will be emphasized.

Introduction to Toxicology: Read More [+]

NUSCTX 20 Personal Food Security and Wellness 2 Units

Terms offered: Fall 2017, Spring 2017, Fall 2016
The course goal is to develop life-skills and decision-making processes to maintain healthy eating throughout the lifespan. The course will improve students' nutrition-related behaviors by addressing attitudes, knowledge, skills and barriers related to food selection, purchasing and preparation and how these intersect with food security. The course will provide students with the foundation of nutrition knowledge and cooking skills to be able
to prepare healthful meals in consideration of limitations such as food availability, food budgeting and time management.
Personal Food Security and Wellness: Read More [+]

NUSCTX 24 Freshman Seminar 1 Unit

Terms offered: Fall 2017, Spring 2017, Spring 2016
The Freshman Seminar Program has been designed to provide new students with the opportunity to explore an intellectual topic with a faculty member in a small-seminar setting. Freshman seminars are offered in all campus departments, and topics vary from department to department and semester to semester.

Freshman Seminar: Read More [+]

NUSCTX 98 Directed Group Study 1 - 3 Units

Terms offered: Fall 2017, Fall 2016, Spring 2016
Study of special topics in nutritional sciences that are not covered in depth in regular courses.

Directed Group Study: Read More [+]

NUSCTX 103 Nutrient Function and Metabolism 3 Units

Terms offered: Fall 2017, Fall 2016, Fall 2015
Delivery of nutrients from foods to mammalian cells; major metabolic pathways; function of nutrients in energy metabolism, nitrogen and lipid metabolism, structural tissues and regulation; essentiality, activation, storage, excretion, and toxicity of nutrients.

Nutrient Function and Metabolism: Read More [+]

NUSCTX 104 Human Food Practices 2 Units

Terms offered: Spring 2017, Spring 2016, Summer 2015 Second 6 Week Session
This nutrition course with an anthropological perspective examines why we eat what we eat by addressing environmental, socio-economic, political, cultural, and personal components of the human diet. Cuisines from a sampling of countries and regions are discussed.

Human Food Practices: Read More [+]

NUSCTX 104AC Human Food Practices AC 3 Units

Terms offered: Not yet offered
This course will broadly address the historical, ecological, socioeconomic, biological, political, cultural, and personal components of the human diet in addition to nutrition problems, programs, and consumer protection. It is a nutrition course with an anthropological slant that examines why we eat what we eat and contributes to the pursuit of multidisciplinary degrees in nutrition policy and planning. As an American Cultures course, we will also discuss cuisines
from a variety of different countries and regions, with a specific focus on those in America, and examine how race and ethnicity affect diet, food access, and relationship with food. Introduction to Human Nutrition (NST10) is recommended as a prerequisite.
Human Food Practices AC: Read More [+]

NUSCTX W104 Food, Culture, and the Environment AC 3 Units

Terms offered: Not yet offered
This course will broadly address the historical, ecological, socioeconomic, biological, political, and cultural environments impacting the human diet in addition to nutrition problems, programs, and consumer protection. It is a nutrition course with an anthropological slant that examines why we eat what we eat and contributes to the pursuit of multidisciplinary degrees in nutrition policy and planning. As an American Cultures course, we will discuss cuisines from
a variety of different countries and regions, with a specific focus on those in America, and examine how race and ethnicity affect diet, food access, and the human relationship with food.

Food, Culture, and the Environment AC: Read More [+]

NUSCTX 108A Introduction and Application of Food Science 3 Units

Terms offered: Fall 2017, Fall 2016, Fall 2015
Evaluation of the chemical, physical, functional, and nutritional properities of foods. Emphasis on how these properties, and prepration, processing, and storage, influence quality characteristics of food products.

Introduction and Application of Food Science: Read More [+]

NUSCTX 108B Application of Food Science Laboratory 1 Unit

Terms offered: Fall 2017, Fall 2016, Fall 2015
Experimental evaluation of the chemical, physical, functional, and nutritional properties of foods, and the changes occuring during preparation that affect quality characteristics of food products.

Application of Food Science Laboratory: Read More [+]

NUSCTX 110 Toxicology 4 Units

Terms offered: Fall 2017, Fall 2016, Fall 2015
A comprehensive survey of the principles of modern toxicology and their applications in evaluating the safety of foods, additives and environmental contaminates. Mechanisms of metabolic activation, detoxification, gene regulation, and selective toxicity are emphasized.

Toxicology: Read More [+]

NUSCTX C114 Pesticide Chemistry and Toxicology 3 Units

Terms offered: Spring 2017, Spring 2016, Spring 2015
Chemical composition of pesticides and related compounds, their mode of action, resistance mechanisms, and methods of evaluating their safety and activity.

Pesticide Chemistry and Toxicology: Read More [+]

NUSCTX 115 Principles of Drug Action 2 Units

Terms offered: Spring 2017, Spring 2016, Spring 2015
Basic principles and quantitative aspects of drug action and risk/benefit as applied to the discovery, design, and development of human therapeutics. The course will highlight the importance of integrating pharmacology, toxicology, and pharmacokinetics to create effective and safe treatments for human disease. Special emphasis will be placed on pharmacogenomics and variation in individual response.

Principles of Drug Action: Read More [+]

NUSCTX 121 Computational Toxicology 3 Units

Terms offered: Spring 2017, Spring 2016, Spring 2015
Introducing the use of bioinformatics tools useful in linking the molecular structure of chemicals to the toxicity they induce in biological systems. Discussions on the highly interactive process of collecting, organizing, and assimilating chemistry and toxicology information - and the use of computer programs to visualize, browse, and interpret this information to discover chemical structure-toxicity correlations. The importance of these
concepts in drug discovery and development and food safety will be emphasized.
Computational Toxicology: Read More [+]

NUSCTX 135 Food Systems Organization and Management 4 Units

Terms offered: Spring 2017, Spring 2016, Spring 2015
Principles of organization and management applied to institutional food service systems: production and delivery systems, management of resources, quality assurance, equipment, layout, marketing, personnel management, fiscal management. Laboratory experiences, projects and field work in institutional situations.

Food Systems Organization and Management: Read More [+]

NUSCTX 145 Nutrition Education and Counseling 2 Units

Terms offered: Spring 2017, Spring 2016, Spring 2015
This course will focus on communicating nutrition messages through nutrition education and nutrition counseling. Students will develop and implement theory-based nutrition education interventions and conduct mock counseling sessions for various populations and conditions. Strategies for effective nutrition instruction, counseling, and behavior change will be discussed.

Nutrition Education and Counseling: Read More [+]

NUSCTX C159 Human Diet 4 Units

Terms offered: Spring 2016, Spring 2015, Spring 2013
Since we eat every day, wouldn't it be useful to learn more about human dietary practices? A broad overview of the complex interrelationship between humans and their foods. Topics include the human dietary niche, biological variation related to diet, diet and disease, domestication of staple crops, food processing techniques and development of regional cuisines, modern diets and their problems, food taboos, human attitudes toward foods, and
dietary politics.
Human Diet: Read More [+]

NUSCTX 160 Metabolic Bases of Human Health and Diseases 4 Units

Terms offered: Spring 2017, Spring 2016, Spring 2015
The physiological bases of human nutrient homeostasis and common disorders resulting from over and under nutrition will be discussed with a specific focus on macronutrients. Topics related to nutrient deficiency and excess will include adaptation to starvation and the effects of caloric restriction on life-span, obesity and its complications, lipoprotein metabolism and cardiovascular disease, as well as a detailed discussion of the causes
, disease mechanisms, and treatment of diabetes mellitus.
Metabolic Bases of Human Health and Diseases: Read More [+]

NUSCTX 161A Medical Nutrition Therapy 4 Units

Terms offered: Fall 2017, Fall 2015, Fall 2014
This fall course serves as the first of a two part series that addresses the nutritional component of treating disease. The Nutrition Care Process of the Academy of Nutrition and Dietetics provides the framework for nutritional status assessment, diagnosis, nutrition intervention, and evaluation. Disease pathophysiology, diagnosis, medical and pharmacological treatments, and nutritional therapies for prevention and treatment are explored for conditions
common throughout the lifecycle. The first part focuses on cardiovascular disease. Additional diseases are addressed in 161B in the spring semester. This course will provide an opportunity to apply knowledge of MNT through case studies and various activities.
Medical Nutrition Therapy: Read More [+]

NUSCTX 161B Medical Nutrition Therapy II 4 Units

Terms offered: Spring 2017, Spring 2016, Spring 2015
This is the second course of a two part series that is a continuation of addressing nutrition as a component of disease treatment. The Nutrition Care Process will be applied and disease pathophysiology, diagnosis, medical and pharmacological treatments and nutritional therapies for prevention and treatment will be explored for various disease states.

Medical Nutrition Therapy II: Read More [+]

NUSCTX 166 Nutrition in the Community 3 Units

Terms offered: Fall 2017, Fall 2016, Fall 2015
This course addresses basic nutrition in the context of the community. It explores nutrition programs that serve various segments of the population and the relationships of these programs to nutrition policy at the local, national, and international levels. Community assessment is used as the basis for program planning, implementation, and evaluation. The specific needs of population groups (infants, children, women, and the elderly) are considered
and questions of food security are investigated.
Nutrition in the Community: Read More [+]

NUSCTX 170 Experimental Nutrition Laboratory 4 Units

Terms offered: Spring 2017, Spring 2016, Spring 2015
Basic principles and techniques used in human and animal nutrition research. Students design, execute, and analyze experiments.

Experimental Nutrition Laboratory: Read More [+]

NUSCTX 171 Nutrition and Toxicology Laboratory 4 Units

Terms offered: Fall 2017, Fall 2016, Fall 2015
Basic principles and techniques used in human and animal nutrition and toxicology research. Students design, execute, and analyze experiments.

Nutrition and Toxicology Laboratory: Read More [+]

NUSCTX 190 Introduction to Research in Nutritional Sciences 1 Unit

Terms offered: Fall 2017, Spring 2017, Fall 2016
Students will be asked to prepare an oral and written report on a topic selected from the current research literature in nutritional sciences.

Introduction to Research in Nutritional Sciences: Read More [+]

NUSCTX 192 Junior Seminar in Dietetics 1 Unit

Terms offered: Fall 2017, Fall 2016, Fall 2015
This seminar course explores the professional roles and responsibilities of dietitians as well as career opportunities within the field. Current issues in the practice of dietetics will be discussed. Students will do research and present an oral report to the class. Each student will begin to develop his or her professional portfolio.

Junior Seminar in Dietetics: Read More [+]

NUSCTX 193 Introduction to Research in Toxicology 1 Unit

Terms offered: Spring 2017, Spring 2016, Spring 2015
Students will be asked to prepare an oral and written report on a topic selected from the current research literature in toxicology.

Introduction to Research in Toxicology: Read More [+]

NUSCTX 194 Senior Seminar in Dietetics 2 Units

Terms offered: Spring 2017, Spring 2016, Spring 2015
This course will cover the changes that are occurring in the field of dietetics. Students will explore revisions of the national nutritional standards and guidelines, issues related to complementary and alternative nutrition practices, the area of genomics as it is expected to affect practice, professional ethics in the changing health care environment, reimbursement for professional services, legislation related to the field of dietetics
, and other emerging issues.
Senior Seminar in Dietetics: Read More [+]

NUSCTX H196 Honors Research 4 Units

Terms offered: Fall 2016, Spring 2016, Spring 2015
Supervised independent honors research specific to aspects of the Nutritional Science and Toxicology major, followed by an oral presentation, and a written report.

Honors Research: Read More [+]

NUSCTX 197 Field Study in Food and Nutritional Sciences 1 - 3 Units

Terms offered: Fall 2016, Spring 2008, Spring 2007
Supervised experience in off-campus organizations relevant to specific aspects of foods and nutritional sciences. Regular individual meetings with faculty sponsor and written reports required.

Field Study in Food and Nutritional Sciences: Read More [+]

NUSCTX 198 Directed Group Study 1 - 3 Units

Terms offered: Fall 2016, Spring 2016, Fall 2015
Study of special topics in food science or nutrition that are not covered in depth in regular courses.

Directed Group Study: Read More [+]

NUSCTX 199 Supervised Independent Study and Research 1 - 4 Units

Terms offered: Fall 2017, Fall 2016, Spring 2016
Upper division laboratory and independent research under the direction of a faculty supervisor. Written report required upon completion of the project.

Supervised Independent Study and Research: Read More [+]

Faculty and Instructors

+ Indicates this faculty member is the recipient of the Distinguished Teaching Award.

Faculty

John E. Casida, Professor. Pesticides, insect biology, environmental science, pest management, molecular toxicology.
Research Profile

Danica Chen, Assistant Professor. Aging, stem cell, diseases of aging.
Research Profile

Brenda Eskenazi, Professor. Public health, epidemiology, biostatistics, maternal & child health.
Research Profile

+ Gary L. Firestone, Professor. Cancer, steroid hormones, molecular endocrinology, tumor biology, growth factors, dietary compounds, tumor cells, glucocorticoids.
Research Profile

+ Tyrone Hayes, Professor. Genetics, amphibians, developmental endocrinology, steroid hormones, metamorphosis, sex differentiation, hormonal differentiation, African clawed frog, Japnanes Kajika, Pine Barrens treefrog.
Research Profile

Isao Kubo, Professor. Agriculture, insect biology, pest management.
Research Profile

Fenyong Liu, Professor. Public health, infectious diseases.
Research Profile

Sheng Luan, Professor. Microbial biology, plant biology.
Research Profile

Daniel K. Nomura, Associate Professor. Chemical biology, metabolism, toxicology, cancer.
Research Profile

Barry Shane, Professor. Plant biology, health and nutrition, nutritional sciences and toxicology.
Research Profile

Martyn T. Smith, Professor. Cancer, genomics, toxicology, molecular epidemiology, exposome.
Research Profile

Norman Terry, Professor. Phytoremediation, Bioremediation, environmental cleanup, soil and water, plant biology, microbial biology.
Research Profile

Christopher D. Vulpe, Professor. Genetics, genomics, ecotoxicology, gene expression, water quality, copper, iron, toxicology, susceptibility, environmental, ecotoxicogenomics.
Research Profile

Jen-Chywan (Wally) Wang, Associate Professor. Steroid hormones, glucocorticoids, molecular physiology, Metabolic Diseases.
Research Profile

Contact Information

Department of Nutritional Sciences and Toxicology

119 Morgan Hall

Phone: 510-642-6490

Fax: 510-642-0535

Visit Department Website

Department Chair

Andreas Stahl, PhD

119 & 323 Morgan Hall

Phone: 510-642-0809

astahl@berkeley.edu

Student Services

Nicole Lowy

260 Mulford Hall

Phone: 510-642-2879

nlowy@berkeley.edu

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