Food Toxicology

Not applicable

The approach to the contents is developed according to a theoretical/practical model with moments of structured exposition of the contents and respective analysis and discussion or debate resulting from the analysis of scientific articles. An interrogative and interactive methodology is used prior to the presentation of the main contents and concepts, and demonstration/exemplified by their practical application in everyday situations and using the analysis of scientific articles. It also includes the analysis of legal documents that support the contents.

Practical laboratory work is carried out in order to analyze and quantify toxic substances in foods (eg nitrates vs processed meat foods) and to analyze the conformity of the measured values in the light of the normative tables.

Have a comprehensive and critical view of the toxicological aspects of food.
Understand the principles and concepts in the field of Toxicology and in particular Food Toxicology.
Identify and analyze the elements that involve intoxication.
Evaluate the risk/benefit concepts in Food Toxicology.
Identify and assess the chemical contamination suffered by food.
Identify and evaluate natural and chemical toxic agents.
Identify and evaluate toxic agents generated during food processing.
Develop skills and aptitude for teamwork.

I. Introduction to Toxicology
I.1 Objectives of toxicology.
I.2 Principles of toxicology: areas of toxicology, basic concepts and types of substances
toxic.
I.3 Classification of toxic agents according to source.
I.4 Factors affecting the 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

NAO

Principal References

Casarett & Doull’s Toxicology: The Basic Science of Poisons (8th edition). Curtis Klaassen. 2013.

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 Internacional Inc. London.

Secundary References

Stanley T. Omaye (2004). Food and nutritional toxicology. CRC Press LLC

Manole (1991). Enciclopédia Moderna de Higiene Alimentar – Intoxicações Alimentares –  IV, São Paulo, Brasil.

Shibamoto, T. & Bjeldanes, L. (2014). Introdução à Toxicologia dos Alimentos. Elsevier. Rio de Janeiro, Brasil

Timbrell J. Priciples 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 Internacional 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.

Legislação aplicável

Sites Internet:

•TOXNET

•PAN Pesticides Database

•MSDS Databases

•BIODEG Chemical Search

•TSCATS Search

•MedWatch FDA

• ScienceDirect

• Medline Plus Health Information