HYBRID EVENT: Join us in person in Singapore or attend virtually from anywhere.
Food Toxicology, Contaminants and Risk Assessment
Food Toxicology, Contaminants and Risk Assessment
This session explores toxicological aspects of food safety, including chemical hazards, natural toxins, pesticide residues, heavy metals, mycotoxins, allergens, packaging migrants and processing contaminants. It covers exposure assessment, hazard identification, dose-response evaluation, risk characterization and regulatory safety limits. The session also emphasizes prevention, monitoring and control strategies to reduce food-related health risks.
Committee Members
Robert L Zimdahl
Colorado State University, United States
Kasiviswanathan Muthukumarappan
South Dakota State University, United States
Title : 3D printing of fish product enriched with essential nutrients
C O Mohan, ICAR - Central Institute of Fisheries Technology, India
Title : Applied food science as a driver of next-generation food innovation
Harsha Hirdyani, Curcumin Sdn Bhd, Malaysia
Title : Cold atmospheric plasma for microbial decontamination of fresh produce and agricultural water: Mechanistic evidence, process intensification, and translational research priorities
Kasiviswanathan Muthukumarappan, South Dakota State University, United States
Title : Climate change, dairy animals and human nutrition: Challenges and opportunities
Kiran Dande, Mahatma Basweshwar College, India
Title : Antioxidant properties of honey derived from sweet potato flowers compared with commercial Japanese honeys
Momoko Hidaka, University of Miyazaki, Japan
Title : Quality evaluation of agricultural and food products using deep learning
Narendra V G, Manipal Academy of Higher Education, India