IRO Egas Moniz - Food Toxicology

Food Toxicology

Toxicologia dos Alimentos

Course code:9554211

Maria Edite da Silva Oliveira Torres

Learning outcomes of the curricular unit:

This unit provides students with a general understanding of the nature, properties, effects and detection of toxic substances in food, and their impact to human health; this UC also aim at the students to understand the general concepts of analytical toxicology in the food domain and to acquire general knowledge of the techniques/analytic methodologies more often used in qualitative and quantitative analysis.

Competences:

Identify and describe the major classes of toxic agents in the context of food toxicology.
Describe the mechanisms of toxicity induced by exogenous chemicals.
Recognize the importance of individual inter-variability in response to chemical and biological agents and their relationship with the risk of developing various diseases.
Be able to analyze and solve problems about risk analysis and safety parameters in the context of Toxicology.
Acquire abilities that allow lifelong learning programs, independently.
Acquire ability to apply and integrate knowledge to solve problems.

Syllabus:

Lectures:

GENERAL PRINCIPLES OF TOXICOLOGY
Review of general concepts and classification of toxic agents according to the Source.
Food Contamination.
Food Adulteration, food adulteration/fraud.
FOOD TOXICOLOGY
Biological contaminants.
Toxic Agents from Natural Origin.
Contaminants derived from food processing.
Chemical Contaminants.
Additives.

Lab practical classes:

1. Indicators to be taken into account in food toxicology: LD50, dose-response graphs, hormones, safety margin.

2. Methods of detection and screening of adulterants and toxic substances in food: starch in honey, hydrocarbons in frying oils, nitrites in delicatessen products and organophosphates.

3. Factors influencing the toxicity of a substance in food.

Suggested Bibliography:

Klassen CD & Eaton DL (2013) Casarett & Doull’s Toxicology – The Basic Science of Poisons, 8th ed., Ed. McGraw-Hill Ed., New York. ISBN: 978-0-07-176923-5
Desphande SS (2002) Handbook of Food Toxicology, Ed. Marcel Dekker Inc, Nova York. ISBN: 0-8247-0760-5
Gilbert J & Senyuva HZ (2008) Bioactive Compounds in Foods, John Wiley & Sons, Inc. Oxford, UK. ISBN: 978-1-4051-5875-6

Additional Info

Institution/School:

Study Programmes