Food Toxicology
Toxicologia dos Alimentos
Curse code:9554211
Luísa Maria Lima Gonçalves
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 collect, register, analyze, discuss and report analytical data in the context of Food Toxicology.
- Abilities that allow lifelong learning programs, independently.
- 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 TOXICOLOGY
Biological contaminants.
Toxic Agents from Natural Origin.
Contaminants derived from food processing.
Chemical Contaminants.
Additives. - MIGRATION OF CONTAMINANTS FROM PACKAGING MATERIALS INTO FOOD
Lab practical classes:
Rapid methods for the screening of some adulterants in food.
Determination of arsenic in water for human consumption by UV / Vis spectrophotometry.
Screening and identification of pesticides (organophosphate insecticides) in vegetable products.
Spectrophotometric determination of nitrite (additives) in meat products.
Determination of additives (synthetic dyes) in commercial jellies.
Suggested Bibliography:
- Klassen CD & Eaton DL (1996) Casarett & Doull’s Toxicology – The Basic Science of Poisons, 5th ed., Ed. McGraw-Hill Ed., New York. ISBN: 0-07-105476-6
- 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