Food Toxicology
This
session examines harmful substances in food, both naturally occurring and
introduced during processing. Experts will discuss risk analysis, chemical
contaminants, toxic kinetics, and mitigation strategies. Emphasis will be
placed on identifying exposure routes and understanding the impact of toxins on
cellular and systemic levels.
Subtracts:
- 4-1 Mycotoxins and Foodborne Toxins
- 4-2 Pesticide and Herbicide Residues
- 4-3 Toxicological Risk Assessment
- 4-4 Processing-Induced Toxicants
- 4-5 Nano toxicology in Food