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๐Ÿ“– Title Name: Introduction to Food Toxicology (2nd Edition)
โœ๏ธ Author: Takayuki Shibamoto & Leonard F. Bjeldanes
๐Ÿ“ฆ Quality: White Paper Pakistan Print


๐Ÿ”น Introduction:
Introduction to Food Toxicology provides a scientific understanding of harmful chemicals present in food and their effects on human health. The book explains natural toxins, contaminants, additives, and processing by-products, helping readers understand food safety and risk assessment in modern food systems.


๐Ÿ”‘ Key Points:

  • Explains naturally occurring toxins found in plants, animals, and microorganisms.

  • Discusses food contaminants such as pesticides, heavy metals, and industrial pollutants.

  • Describes toxic compounds formed during cooking and food processing.

  • Covers principles of toxicology, dose-response relationships, and risk assessment.

  • Provides safety evaluation methods used in food regulation and public health.


๐Ÿ•Œ Conclusion:
This book offers essential knowledge for students and professionals in food science, nutrition, and public health. It builds awareness about chemical hazards in food and promotes safer food production and consumption practices.

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