The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by industry or food processing methods. This 2e of Introduction to Food Toxicology explores these developments while continuing to provide a core understanding of the basic principles of food toxicology.
Professionals and those in academic institutions. Upper level undergraduate students in Food Toxicology; Foodborne Hazards; Nutritional Toxicology and Food Safety;Public Health. Entry level food safety and industry professionals. Those seeking continuing education credits and independent readers as well. Educated consumer readers interested in food sources and public health issues. Course names: Food Toxicology; Foodborne Hazards; Nutritional Toxicology and Food Safety; Food Toxicology and Safety; Public Health