Learning Results
Have a critical vision about the toxicological aspects of food.
Understand the principals and concepts about the domain of toxicology and in particular of food toxicology.
Indentify and analyse the elements involving the intoxication.
Evaluate the concepts of risk/bennefict of food toxicology.
Identify and evaluate the natural and quimical toxicological agents.
Identify and evaluate the toxicological agents generated during the food process.
Develop skills and ability to teamwork.
Program
I. Introduction to Toxicology
I.1 Objectives of toxicology.
I.2 Principles of toxicology: the areas of toxicology, basic concepts and types of substances
toxic.
I.3 Rate of toxic agents in accordance with the source.
I.4 Factors affecting toxic response.
I.5 spectrum of unwanted effects.
I.6 Toxicokinetics
II. Food toxicology
II.1 toxic agents of natural origin.
II.2 natural toxic products from food
II.3 Biological Contaminants
II.4 Chemical Contaminants
II.5 contaminants resulting from food packaging
Curricular Unit Teachers
Internship(s)
NAO
Bibliography
Sempre que pertinente será dado, no final de cada aula, bibliografia ajustada ao aprofundamento do estudo das
matérias abordadas.
Como texto de apoio será utilizado:
Stanley T. Omaye (2004). Food and nutritional toxicology. CRC Press LLC
Lederer, Jean. Alimentação e Câncer. 3ed. São Paulo: Manole, 1991
Enciclopédia Moderna de Higiene Alimentar – Intoxicações Alimentares – IV, São Paulo: Manole, 1991