Food Toxicology
Food toxicology is main study of the nature, properties, effects and detection of toxic substances in food and their disease demonstration in humans. Radioactive elements, heavy metals, or the packing materials used in food processing are examples of such toxic substances. By means of molecular and cell biology, modern biochemistry, computer science, bioinformatics as well as high-throughput and high-content screening technologies we can identify adverse effects and characterize potential toxicants in food
- Food Allergy
- Food Intolerance
- Genetically Modified Food
Related Conference of Food Toxicology
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Food Toxicology Conference Speakers
Recommended Sessions
- Food Allergy and Public Health
- Food Chemistry
- Food Education
- Food Engineering and Processing
- Food Manufacturing
- Food Microbiology
- Food Nanotechnology
- Food Nutrition and Dietetics
- Food Processing Hygiene
- Food Safety, Food Security and Food Fraud
- Food Technology
- Food Toxicology
- Food-borne Diseases
- Management of Food Waste
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