Class Food Toxicology

  • Presentation


    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.

  • Code


  • Syllabus


    • 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:

    - Metals

    - Toxins from plants, animals and fungi

    - Residues of pesticides and antibiotics

    - Food Additives

    - Toxic products of industrial origin or formed during food processing and packaging 

    • Ethanol Toxicology
  • Objectives


    - 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

    - Be familiar with the specialized sources of information within the Food Toxicology field

    - Be able to critically analyze general information present in the media related with Food Toxicology

    - Development of transversal competences such as the ability to work in groups, the critical spirit, the ability to explain and communicate scientific topics

    - Development of technical skills associated with laboratory work.

  • References


    • R. Dinis-Oliveira, F.D. Carvalho, M.L. Bastos. (2018) Toxicologia Fundamental, Lidel.
    • Lee, B-M., Kacew, S.,, Kim, H.S. (2017). Lu's Basic Toxicology (7th edition), CRC Press.
    • T. Shibamoto and L. F. Bjeldanes. (2009) Introduction to Food Toxicology, Second Edition (Food Science and Technology).
    • Klaassen, C.D. & Watkins, J.B. (2021) Casarett & Doull's: Essentials of Toxicology (4th edition). McGraw-Hill Education


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