Food Toxicology

Food Toxicology is involved in serving a safe and edible supply of food to the consumer. During processing, a number of substances may be mixed to food to make it look, taste, or smell better. Fats, oils, sugars, starches and other substances may be added to change the flavour and taste of food. All of these additives are studied to determine if and at what quantity, they may produce adverse effects. A second area of interest includes food allergies. Almost 30% of the American societies have some food allergy. For example, many people have trouble digesting milk, and are lactose intolerant. In addition, toxic elements such as pesticides may be applied to a food crop in the field, while lead, arsenic, and cadmium are naturally exist in soil and water, and may be absorbed by plants. Toxicologists must determine the acceptable daily intake level for those substances.

  • Pesticide chemistry and toxicology
  • Genetically modified food
  • Food and Cosmetic Toxicology
  • Food additives & contaminants
  • Food allergy
  • Food safety assessment
  • Food chemisty and toxicology

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