Food Microbiology and Nutrition

Food Toxicology & Chemical Safety

Food toxicology and chemical safety research is vital for assessing and managing the risks associated with natural toxins, contaminants, additives, packaging materials, and processing-induced compounds. Scientists investigate the toxicokinetics, exposure pathways, and dose-response relationships of chemical hazards to ensure food safety and regulatory compliance. Advances in analytical chemistry such as mass spectrometry, chromatography, and biosensor technologies allow for highly sensitive detection of contaminants including pesticides, heavy metals, mycotoxins, microplastics, and nanomaterials. Risk assessment frameworks integrate toxicological data with consumer behavior patterns and environmental factors to guide food policy and safety standards. Emerging areas include evaluating the safety of food contact materials, assessing processing contaminants like acrylamide and PAHs, and understanding cumulative exposure from complex diets. Regulatory agencies and international bodies collaborate to harmonize safety guidelines and monitoring programs. As global supply chains become more interconnected, proactive toxicology research ensures transparency, minimizes hazards, and strengthens consumer confidence in food products worldwide.