Part of this Programme
Level of Qualification|Semesters|ECTS
Bachelor | Semestral | 4
Year | Type of course unit | Language
3 |Mandatory |Português
Total of Working Hours | Duration of Contact (hours)
104 | 45
Recommended complementary curricular units
Prerequisites and co-requisites
- Introduction to Toxicology: historical perspective and basic principles
- Toxicity tests
- Dose / Response relationships
- risk assessment and safety
- Mechanisms of toxicity
- Non-Organ-Directed Toxicity: mutagenesis, carcinogenesis - examples of food toxicants
- Development and Reproductive Toxicology - Examples of food toxicants
- Organ-Directed Toxicity: liver, cardiovascular, respiratory, neurological and renal - examples of food toxicants
- Food toxicants:
Toxins from plants, animals and fungi
Residues of pesticides and antibiotics
Toxic products of industrial origin or formed during food processing and packaging
- Ethanol Toxicology
Food Toxicology is an essential field within Nutrition Sciences that studies the toxic substances present in food as well as their harmful effects on human health. This curricular unit (CU) seeks to initiate students in the field of toxicology, providing them with knowledge on the general concepts of this discipline, always accompanied by examples of the Food Toxicology area.
In this regard, in this course students are expected to:
- Understand the basic concepts of toxicology, with special emphasis on the Food Toxicology
- Be able to describe the most relevant food toxicants, such as toxins, pesticides, metals, additives, and industrial, processing and packaging contaminants, including their mechanisms of toxicity and the associated health risks.
- Understand the process of risk assessment and know the regulations related with food toxicology
Knowledge, abilities and skills to be acquired
It is intended that students develop several technical and scientific skills in the field of Food Toxicology, in accordance with the objectives of the CU described above. Students should also have the ability to articulate basic knowledge of other CUs, in order to correctly understand the concepts of Toxicology. In addition to these specific competences, the CU will contribute to the development of transversal competences such as the ability to work in groups, the critical spirit, the ability to explain and communicate scientific topics, and the technical skills associated with laboratory work.
Teaching methodologies and assessment
- Lectures encompass exposition and dialogue techniques
- Practical classes focus on the applied use of the concepts taught in lectures. They promote the active learning by problem solving exercises, discussion of practical cases and the critical analysis of bibliographic resources, in small work groups, under the supervision of the professor. Two laboratory experiments and a field trip are also planned.
- Course teaching materials will be available on the Moodle on-line platform.
A) The continuous evaluation option will consider:
- Two written tests - A
- Resolution and presentation/Discussion of practical cases - B
- Laboratory works - C
- Participation - D
- The final classification (FC) will be: FC = 0.65*A + 0.15*B + 0.1*C + 0.1*D
B) Exam option: final written exam comprising all syllabus contents
C) Grade improvement exam: oral exam comprising all syllabus contents
- R. Dinis-Oliveira, F.D. Carvalho, M.L. Bastos. Toxicologia Fundamental, Lidel, 2018.
- F.C. Lu, S. Kacem. Lu's Basic Toxicology (6th edition), 2012.
- T. Shibamoto and L. F. Bjeldanes. Introduction to Food Toxicology, Second Edition (Food Science and Technology) 2009.
- Casarett & Doull's Toxicology: The Basic Science of Poisons (8th edition). Curtis Klaassen. 2013.