King’s NERC Disciplinary Hopping Workshop on Safe Food and Chemicals

Risk/safety assessment of food chemicals

Chemicals occur in food as contaminants, as residues resulting from environmental exposure of food sources, or as additives to food commodities for technological reasons, as well asfood contact materials. All these chemicals require a sound scientific assessment. The presentation will encompass a brief introduction to food safety in general and to chemicals in food in particular. Current approaches to risk/safety assessment and standard-setting of food chemicals will then be described. Challenges to the current approaches, including the need to introduce novel approaches will then be outlined. Finally, an outlook on novel risk assessment approaches, including the need to incorporate alternative methods and to address particular structures such as nano-materials will be presented.

Biographical Note: Maged Younes

Following an academic career as a researcher and Professor of Toxicology and Biochemical Pharmacology in Germany, Dr Younes joined the World Health Organization (including a two-year secondment to the…