STA-6991 Food Toxicilogy and Chemical Hazard Characterization

This course reviews principles and applications of hazard characterization for chemicals in food, in the context of health risk assessments. Various approaches to derive toxicological reference values will be introduced and discussed. Case studies applying various methodologies of hazard characterization pertaining to environmental contaminants, natural toxins and process induced chemicals will serve as a basis for this course. A specific emphasis will be made on approaches followed to assess the safety of chemicals used deliberately in the context of food production either as input in agricultural practices (pesticides, veterinary drugs) or as process enablers (food additives, food contact materials, etc.).