Chemical Contaminants and Residues in Food

Professor Dieter Schrenk leads a research team at the Institute of Food Chemistry and Toxicology at the University of Kaiserslautern, Germany. Professor Schrenk has published extensively on a wide variety of topics within food science, with particular focus on health-related effects of food ingredients. Dr. Alexander Cartus is Assistant Professor at the Institute of Food Chemistry and Toxicology at the University of Kaiserslautern, Germany. He leads a research team focusing on the toxicological properties and risk assessment of food constituents, especially naturally occurring compounds like alkenylbenzenes.

• Part One: Risk assessment and selected analytical methods1. Risk assessment of chemical contaminants and residues in food2. Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues in foods3. Applications of HPLC-MS techniques for the analysis of chemical contaminants and residues in foodPart Two: Major chemical contaminants of food4. Dioxins and polychlorinated biphenyls in foods5. Emerging environmental organic contaminants in foods6. Veterinary drug residues in foods7. Pesticide residues in foods8. Heat-generated toxicants in foods: acrylamide, MCPD esters and furan9. Heat-generated toxicants in food II: heterocyclic aromatic amines10. Heat-generated toxicants in food III: polycyclic aromatic hydrocarbons11. Toxic metals and metalloids in foods12. Toxicants in foods generated by non-thermal processes13. D-Amino acids and cross-linked amino acids as food contaminants14. Mycotoxins in foods15. Mykotoxins in food II (fusarium toxins)16. Phycotoxins and food safety17. Undesired plant derived components in foodPart Three: Contamination of particular foods18. Chemical contamination of cereals19. Chemical contamination of red meat20. Chemical contamination of poultry meat and eggs21. Contamination of finfish with persistent organic pollutants and metals22. Contamination of marine molluscs with heavy metals