Food Toxicology

Food Toxicology is the study of the nature, properties, effects and detection of toxic substances in food and the disease manifestation and covers various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. Food and nutritional toxicologists deal with toxicants in food, the health effects of high nutrient intakes, and the interactions between toxicants and nutrients. It deals with food allergy, food intolerance and metabolic disorders, food irradiation radioactive elements, heavy metals, or the packing materials used in food processing.
It also deals with Global Trends in food safety and technology, Food biotechnology, Food chemistry, Techniques for assessing potential toxicity, Food science, Food and chemical toxicology, Food engineering, Nutrition research and technology, Agricultural and food research, Product development and quality assurance, Food fortification, Novel methods in food safety, Innovative and emerging Technologies, Food microbiology, Food contaminants, Diabetes control and Environmental Pollutants, Mechanisms underlying toxic phenomena etc.

  • Toxicology and Risk Analysis
  • Mortality and Morbidity
  • Tolerance
  • Historical Timeline of Toxicology
  • Absorption of Toxicants
  • Biotransformation and Elimination of Toxicants
  • Food Intolerance and Metabolic Disorders
  • Teratogenesis and Mutagenesis
  • Food Additive Safety Assessment
  • Marine Toxins in Food
  • Bacterial Toxigenesis
  • Toxicants Formed During Food Processing
  • Toxicology Issues Beyond Cancer
  • Fundamentals of HHRA
  • Food Adulteration

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Food Toxicology Conference Speakers

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