Food Technology & Processing

Food Toxicology

Food toxicology deals with how natural or synthetic poisons and toxicants in various food products cause harmful, detrimental, or adverse side effects in living organisms. Food Toxicology shields with various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. It will also include other phases of consumer product safety. Radioactive components, heavy metals, or the packaging materials used in food processing are examples of such substances. A food toxicologist studies toxicants in food, the health effects of high nutrient intakes, and the connection between toxicants and nutrients. Food toxicology is the branch of toxicology that deals with the study of toxins or harmful substances present in foods and their effects on human health. It encompasses the assessment of food contaminants, additives, naturally occurring toxins, and residues from agricultural chemicals, Researchers in food toxicology analyze the potential risks associated with the ingestion of these substances, considering factors such as dose, frequency of exposure, and individual susceptibility. They aim to establish safe levels of exposure through rigorous testing and risk assessment protocols.