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Presentation
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.
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Class from course
Class from course
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Degree | Semesters | ECTS
Degree | Semesters | ECTS
Bachelor | Semestral | 4
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Year | Nature | Language
Year | Nature | Language
3 | Mandatory | Português
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Code
Code
ULHT1101-8897
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Prerequisites and corequisites
Prerequisites and corequisites
Not applicable
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Professional Internship
Professional Internship
Não
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Syllabus
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
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Objectives
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.
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Teaching methodologies and assessment
Teaching methodologies and assessment
Active learning methodologies based on Case Based Learning and gamification
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References
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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Office Hours
Office Hours
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Mobility
Mobility
No
