Food Toxicology
Food Toxicology is involved in serving a safe and edible supply of food to the consumer. During processing, many 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 flavor and taste of food. These additives are studied to determine if and at what quantity, they may produce adverse effects.
- Safe and Healthy Foods
- Food Waste Disposal
- Food Additives and Contaminants
- Genetically Modified Food
- Food Allergy
Related Conference of Food Toxicology
December 18-19, 2024
3rd International Conference and Expo on Medical Toxicology and Applied Pharmacology
Zurich, Switzerland
March 10-11, 2025
12th International Conference on Pollution Control & Sustainable Environment
Rome, Italy
Food Toxicology Conference Speakers
Recommended Sessions
- Biomedical Waste Management
- Carcinogenesis
- Economic and Regulatory Toxicology
- Ecotoxicology
- Environment and Health Safety
- Environmental Agents
- Environmental Risk Assessment and Management
- Environmental Toxicology and Chemistry
- Epidemiology and Biostatistics
- Food Toxicology
- Global Warming and Environmental Pollution
- Health Economics and Public Policies
- Human Genotoxicology
- Medical Toxicology
- Mutagenesis
- Occupational Safety and Health Services
- Occupational Toxicology
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