Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/77363| Título: | Friedrich Accum - a pioneer in the fight against food adulteration |
| Autor(es): | Lynch, Eric Joseph André, João P. |
| Palavras-chave: | Friedrich Accum food adulteration food chemistry History of chemistry public health |
| Data: | 2021 |
| Editora: | Universidade de Aveiro |
| Resumo(s): | Friedrich Accum (1769-1838) was once one of the most well known chemists in the United Kingdom. His efforts (books and public lectures) to popularize chemistry were highly successful. Despite all of his achievements, nowadays his pale remembrance is due to his once famous book A Treatise on Adulterations of Food and Culinary Poisons (1820), in which he presented the analytical methods to expose many fraudulences in food, and, above all, denounced some of the London food makers who committed such crimes. Accum’s story ended in controversy, but his work laid the foundation for the first laws concerning food and public health protection in the United Kingdom. |
| Tipo: | Comunicação oral |
| URI: | https://hdl.handle.net/1822/77363 |
| ISBN: | 978-972-789-705-6 |
| Arbitragem científica: | yes |
| Acesso: | Acesso aberto |
| Aparece nas coleções: | CDQuim - Comunicações e Proceedings |
Ficheiros deste registo:
| Ficheiro | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| evolucao_da_quimica_impactos_na_sociedade.pdf | 2 MB | Adobe PDF | Ver/Abrir |
