Food toxicology
We quantify the levels of natural toxins in food products to help regulatory agencies gain the mechanistic information they need to make reliable risk assessments and keep food safe.
In the EU, the safety of avoidable chemicals in food—such as additives and pesticides—is strictly assessed. However, the evaluation of natural toxins is still incomplete. Food can contain many naturally occurring substances that may become harmful if we are exposed to them in high amounts. These include natural food additives, mycotoxins like aflatoxin B1, phytoestrogens like (iso)flavones, glucosinolates/ isothiocyanates, furocoumarins, tropane alkaloids, phthalates and mineral oils (MOAH and MOHS).
Our research on this topic is oriented at quantifying the levels of natural toxins in food products by advanced chemical analytical methods followed by toxicity testing using a suite of in vitro toxicity tests, thus providing regulatory agencies the much-needed mechanistic data to support their risk assessments.
Research themes
Food toxicology
We quantify the levels of natural toxins in food products to help regulatory agencies with risk assessments.
Advanced in vitro models
Researchers in this theme develop and implement human cell models to study the effect of harmful chemicals.
Environmental toxicology
In this theme we investigate the effect of low, yet constant, exposure to contaminants.
Toxicokinetics
We develop and use tools to predict how chemicals from food and the environment affect the body and accumulate in organs.