History of Food and Nutrition Toxicology

Food and nutritional toxicology is a diverse field that covers raw materials, ingredients, manufacturing processes, unintended contaminates, transportation, and consumption. History of Food and Nutrition Toxicology, part of the History of Toxicology and Environmental Health series, provides an overview of the history of the field to better understand underlying future applications, for evaluating newer and valuable approaches, and its impact on human health. The book will explore issues associated with chemical contaminants, toxicants, and the use of dietary supplements and pharmaceuticals, and address increasing concern of food toxicity and safety. The additional of historical case studies and end-of chapter questions, make History of Food and Nutrition Toxicology to help toxicologists, food scientists, pharmaceutical scientists, and other researchers gain a better understanding of the current state and future challenges of the field. Offers end-of-chapter thought provoking questions that are forward looking in the field Provides illustrations of historical products, individuals, and processes Discusses case studies which help provide historical perspective of the field