In order to be healthful, food must be both nutritious and safe to consume. Research programs of Nutritional Sciences in this area are directed towards microbial and chemical food safety. Research is directed towards microbial food safety from the farm-gate to the plate. Research programs of Division faculty address this timely and important topic from epidemiological approaches to laboratory-based investigations. Chemical food safety is important to the study of bioactive components in food. Toxicology is the study of the adverse effects of chemicals on biological systems. A compound that may have health benefits at one concentration could be detrimental at another concentration. This is particularly important when compounds in foods are concentrated into a pill and are sold as dietary supplements.
Faculty Conducting Research in Food Safety and Toxicology: