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 science, Food and chemical toxicology, Food engineering, Nutrition research and technology.

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

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18th Euro Obesity and Endocrinology Congress

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Food Toxicology Conference Speakers

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