Food Toxicology

Ashish Sachan, DVM, MVSc, PhD, is a veterinarian licensed in toxicology by the College of Veterinarians of Ontario (CVO), Canada. Dr. Sachan has been involved with toxicological sciences for more than twenty years in both university and industrial settings. Dr. Sachan's publications and books have widely covered advancements in the field of pharmacology and toxicology, including research topics related to ethnopharmacology, pesticide toxicology, and nanosensor technologies. Currently he is the Director of Toxam, Inc. and also serves on the board of directors for the Society of Toxicology of Canada (STC). His current professional interests include the regulatory affairs and the scientific and business development of agricultural and veterinary products.Suzanne Hendrich, PhD, is a University Professor and the Lura M. Lovell Fellow at the Department of Food Science and Human Nutrition at Iowa State University. She has authored more than 150 research papers and abstracts, mainly on the bioavailability of dietary constituents, such as soybean isoflavones. Dr. Hendrich compiles an annual report based on data from the American Association of Poison Control Center comparing foodborne toxicants, including dietary botanical, vitamin and mineral supplements, seafood toxins, and other foodborne toxicants for their adverse effects. She writes a “foodtox” blog (https://foodtoxicologyprof.wordpress.com/) for which she critiques research on food chemical and dietary supplement safety.

• Biomarkers in Food Toxicology. Mucosal Exposome and Food Toxicity Biomarkers. Toxicity of Ingested Nanomaterials. Safety Evaluation of Chemistries Used in the Food and Beverage Processing and Packaging Industries. Developmental Neurotoxicity Considerations for Food Additive Safety. Protective Effect of Food-Grade Lactic Acid Bacteria against Oxidative Stress. Mycotoxins. Endocrine Disrupting Chemicals in Foodstuffs and Their Toxicological Implications. Radionuclides in Foods. Metal Toxicity in Foods. Toxicological Risks of Waste-Burning Residues in Foods: A View on Low-Income Countries. Introduction to Epithelial to Mesenchymal Transition (EMT) and Its Role as Potential Marker in Food Toxicology. Regulation and Monitoring of Pesticide Residues in Water and Food in Brazil. Aptamers as Advanced Nanosensing Tools in Food Safety.

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