Food Toxicology
Food toxicology is the study of how natural or synthetic poisons and toxicants found in foods cause harmful, detrimental, or adverse side effects in living organisms. Food Toxicology protects against various aspects of food safety and toxicology, such as the nature, properties, effects, and detection of toxic substances in food, as well as their disease manifestations in humans. Other stages of consumer product safety will also be covered. Radioactive components, heavy metals, and food packaging materials are examples of such substances. A food toxicologist is someone who studies toxicants in food, the health effects of high nutrient intakes, and the relationship between toxicants and nutrients.
Related Conference of Food Toxicology
September 27-28, 2023
7th International Conference on Food Chemistry, Nutrition and Safety
Vancouver, Canada
October 09-10, 2023
4th Annual Expo on Soil, Water and Environmental Sustainability
Barcelona, Spain
October 25-26, 2023
2nd International Conference on Agroecology and Organic farming
Montreal, Canada
November 27-28, 2023
17th International Conference on Biofertilizers & Plant Vectors
Budapest, Hungary
February 22-23, 2024
7th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
Food Toxicology Conference Speakers
Recommended Sessions
- Advancement in Food Technology
- Food and Quality Control
- Food Science
- Global Food Security
- Meat Science and Processing Technology
- Agriculture and Food Technology
- Bioinformatics in FoodTech
- Biotechnology in Food
- Dietetics and Food Nutrition
- Enology and Brewing Science
- Food Allergies
- Food and Agricultural Immunology
- Food and Bioprocessed Material Chemistry
- Food and Flavour Chemistry
- Food Authentication
- Food Chemistry
- Food Consumption and Health Mapping Devices
- Food Hygiene and Safety
- Food Management and Innovation
- Food Packaging
- Food Preserving
- Food Processing and Engineering
- Food Science and Technology
- Food Selection and Consumer Behavior
- Food Toxicology
- Food-borne Diseases
- Management of Food Waste
- Microbiology of Food
- Nutraceuticals & Nutrition Supplements
- Seafood Processing
- Sensory Evaluation
- Sports Nutrition
- Technology in Food and Dairy
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