Food and Chemical Toxicology

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Food toxicology deals with toxic substances in food either of natural origin or formed after food spoilage or general practices to be avoided to save the nutrition. It also studies the harmful effects of chemical, biological and physical agents in biological systems that establishes the extent of damage in living organisms.

  • Biochemical and nutritional toxicology
  • Biotransformation
  • Antimutagenic and anticarcinogenic compounds
  • Heavy metals in food
  • Toxin food additives
  • Pesticide residues in foods
  • Toxic food contaminants from industrial wastes
  • Fungal toxins occurring in foods
  • Natural toxins in plant food stuffs

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