International Conference on Food Science, Applied Toxicology and Food Safety

• Food toxicology
  General principles of food toxicology
  Characterization of food-borne toxicants
  Biochemistry and chemistry of toxicological principles
  Mechanisms of toxic effect
  Most important food-borne toxicants
  Determination of toxicants in foods
  New challenges in food safety
  Chemical safety
  Product safety
  Food safety
  Food safety management
  Natural toxins in animal foodstuffs
  Toxicants formed during food processing
  Acute toxicity
  Chronic toxicity
  Genetic toxicity
  Risk-benefit analysis
  Source of possible toxicants
  Mechanisms of toxic effect
  Medicinal consequences