Food Chemical Toxicology
Métodos de Análise Toxicológica em Alimentos
Luísa Maria Lima Gonçalves
Learning outcomes of the curricular unit:
- To acquire basic concepts of Food Toxicology and to develop the ability to identify, classify and evaluate the potential hazards associated with the potential presence of different toxic agents in food (chemical and biological contaminants, additives, etc.).
- To understand the general aspects of analytical toxicology in the food sector and to acquire generic knowledge about the techniques and the analytical methods commonly used, giving particular emphasis to sample preparation, to the instrumental methods in the separation and/or purification of complex mixtures and to the qualitative and quantitative analysis of toxic compounds in food samples.
- Identify and describe the major classes of toxic agents in the context of food, forensic, occupational and clinical toxicology.
- Describe the mechanisms of toxicity induced by exogenous chemicals.
- Be able to collect, register, analyze, discuss and report analytical data in the context of Toxicology.
- Abilities that allow lifelong learning programs, independently.
- Ability to apply and integrate knowledge to solve problems.
- Introduction to food toxicology.
- General aspects of toxicological analysis of foods.
- Food toxicology.
- Gilbert J & Senyuva HZ (2008) Bioactive Compounds in Foods, John Wiley & Sons, Inc. Oxford, UK. ISBN: 978-1-4051-5875-6
- Gilbert J (1997) Progress in Food Contaminant Analysis, Blackie Academic & Professional, Chapman & Hall, London. ISBN:0 7514 0337 7
- Flanagan RJ, Taylor AA, Watson ID & Whelpton R (2007) Fundamentals of analytical toxicology, John Wiley & Sons, Chichester, England. ISBN: 978-0-470-31934-5
- Desphande SS (2002) Handbook of Food Toxicology, Marcel Dekker Inc., New York. ISBN: 0-203-908996-1