History of Food and Nutrition Toxicology

Know about the book -

History of Food and Nutrition Toxicology is written by Esther Haugabrooks and published by Academic Press. It's available with International Standard Book Number or ISBN identification 0128212624 (ISBN 10) and 9780128212622 (ISBN 13).

**Selected for Doody's Core Titles® 2024 in Nutrition**History of Food and Nutrition Toxicology, part of the History of Toxicology and Environmental Health series, provides an overview of history in the field to help readers better understand future applications for evaluating newer and valuable approaches and their impacts on human health. The book explores issues associated with chemical contaminants, toxicants, the use of dietary supplements and pharmaceuticals, and increasing concerns surrounding food toxicity and safety. The addition of historical case studies and end-of chapter questions make the book ideal for toxicologists, food scientists, pharmaceutical scientists, and other researchers who want to understand current state and future challenges in the field. - Offers thought-provoking, forward thinking end-of-chapter questions - Provides illustrations of historical products, individuals and processes - Discusses case studies that help provide historical perspectives