Food Toxicology

Not applicable

The content approach is developed with a theoretical / practical model with moments of structured exposure of the contents and respective analysis/discussion of scientific articles. An interrogative and interactive methodology is used prior to the presentation of the main contents and concepts, and their demonstration / exemplification through its practical application in everyday situations/scientific results. It also includes the analysis of legal documents that support the contents.
Practical laboratory work is carried out to analyze and quantify toxic substances in foods and to analyze them in the light of regulatory frameworks.
The evaluation of the discipline results from the sum of the classifications obtained:
– Practical laboratory group work and practical written evaluation (30%)
– Scientific work for participation in Posterweek ESTeSC (20%)
– 1 summative written evaluation (50%)
Minimum grade equal to or greater than 9.5

I) Have a comprehensive and critical overview of the toxicological aspects of food.
ii) To understand the principles and concepts in the field of Toxicology and in particular of Food Toxicology.
iii) Identify and analyze the elements that involve intoxication.
iv) To evaluate the risk / benefit concepts in Food Toxicology.
v) Identify and evaluate the chemical contamination suffered by food.
vi) Identify and evaluate natural and chemical toxicants.
vii) Identify and evaluate the toxic agents generated during food processing.

I. Introduction to toxicology
I.1 Goals of toxicology.
I.2 Principles of toxicology: toxicology areas, basic concepts and kind of toxic substances.
I.3 Classification of the toxicological agents according to the source.
I.4 Factores which affects the toxicologican answer.
I.5 Spectrum of unwanted effects.
I.6 Toxicokinetics
II. Food Toxicology
II.1 Toxicological agents of natural origin.
II.2 toxical products naturals from food.
II.3 Biological contaminants.
II.4 Chemical Contaminants
II.5 Contaminants resulting of food packaging

NAO

Primary Bibliography:
Casarett & Doull’s Toxicology: The Basic Science of Poisons (8th edition). Curtis Klaassen. 2013.
Timbrell J. Principles of Biochemical Toxicology. 3rd Ed, Taylor & Francis,. UK, 2000.
Goodman and Gilman’s (1996). The Parmacological Basis of Therapeutics. 9th Ed, McGraw-Hill Inc, New York.
Murray R K, Granner D K, Mayes P A, Rodwell V W.(2000) Harper’s Biochemistry. 26th Ed, Prentice-Hall International Inc. London.
McKee T, McKee J R. Biochemistry. An Introduction. Wm. C. Brown Publishers, London, 1996.
Alberts B, Bray D, Lewis J, Raff M, Roberts K, Watson J D. (2001) Molecular Biology of the Cell. 4th Ed, Garland Publishing Inc, New York & London.

Secondary Bibliography:
Stanley T. Omaye (2004). Food and nutritional toxicology. CRC Press LLC
Shibamoto, T., & Bjeldanes, L. (2014). Introduction to Food Toxicology. Elsevier. Rio de janeiro Brazil
Websites:TOXNET; PAN Pesticides Database; MSDS Databases; BIODEG Chemical Search; TSCATS Search; FDA;
ScienceDirect; Medline Plus Health Information
Freddy Lawrence (2023). Food Safety and Toxicology. Syrawood Publishing House.
Tomris Altug (2019). Introduction to Toxicology and Food.CRC Press LLC.