Food Toxicology
Objectives
Acquisition of basic knowledge of general toxicology. Acquisition of knowledge about the toxicokinetics and toxicodynamic of chemical compounds. Familiarization with the tests to assess toxicity. Acquire skills to identify key toxic chemicals associated with the various types of food, knowing its origin, its mechanism of toxicity and strategies for their reduction
General characterization
Code
10754
Credits
6.0
Responsible teacher
Ana Luísa Almaça da Cruz Fernando, Maria Paula Amaro de Castilho Duarte
Hours
Weekly - 4
Total - 56
Teaching language
Português
Prerequisites
Background on biology, chemistry and biochemistry.
Bibliography
Klaassen CD, Amdur MO & Doull J (Eds.) (2008) Casarett & Doull’s Toxicology: the basic science of poisons. McGraw-Hill Companies, New-York, EUA.
Shibamoto T &Bjeldanes LF (1993) Introduction to food toxicology. Academic Press, Inc, San Diego, California, EUA.
Omaye ST (2004) Food and nutritional toxicology. CRC Press LLC, New-York, EUA.
Dabrowski WM & Sikorski ZE (Eds.) (2005) Toxins in food. CRC Press LLC, New-York, EUA.
B. Mendes, J. F. Santos Oliveira (2004) Qualidade da Água para Consumo Humano, Lidel-Edições Técnicas, Lda (Ed.), Lisboa, Porto, Coimbra, 625 pp., (ISBN 972757274X)
Teaching method
Available soon
Evaluation method
Available soon
Subject matter
1) General principles of toxicology. Dose, route, duration and frequency of exposure. Interaction of chemicals.
2) Toxicity testes: epidemiological studies, assays in vivo, in vitro and in silico
3) Absorption, distribution, biotransformation and excretion of xenobiotics.
4) Genetic toxicology. Chemical carcinogenesis: genetic damage and cancer.
5) Toxic food constituents
6) Microbial toxins in food
7) Environmental contaminants in food
8) Toxic substances produced by cooking
Practical classes
1) Acute toxicicity assays
2) Neurotoxicity assays
3) Genetic toxicity assays
Programs
Programs where the course is taught: