Food Chemistry and Toxicology

Food microbiology is the study of the microorganisms that inhabit, or contaminate food, causing food spoilage. Food toxicology is the study of toxins in the food. That means Food Toxicology deals with the study of substance found in the food that cause adverse effect to the body when it is consumed by the large quantities. Toxins in food may be from natural or it might be a man made that is contaminants while processing the food. Natural toxin present in food by the plant and animals or by the microbes. A natural toxin in plant or animal derived food causes the chronic reaction to the body and food borne diseases. Risk of toxins in the food is carcinogenic, mutagenic, teratogenic etc. Some toxins by the Food Additives, or by the metals.

• Shelf-Life of Food & its Products
• Microbiology of Food
• Microbial Pathogenesis
• Food Pathogens
• Food Allergens: Types & its Effects
• Food Toxins: Types & its Effects
• Food Deterioration Causes
• Food Contamination
• Food Poisoning