Food Chemical Risk Analysis provides an introduction to the  sciences of food chemistry and risk analysis and demonstrates how the  potential hazards associated with food chemicals can be assessed and  managed.  Food scares are never far from the news and particular  attention is therefore focused on the consumer perception of risk and  risk communication.  Leading international experts provide unique  insights in the future of food chemical risk analysis.  Chapters on  alternatives to animal testing show how emerging methods offer the  prospect of a more rational human-based approach to toxicity testing.  Discussions about relative risks and protective factors highlight  the  possibility that risks from food can be over-estimated and  approaches  to avoid such risks are proposed.  The science of risk  management is  presented as more than just a method for translating  science into  policy by demonstrating how social, psychological,  economic ethical  and other factors can, and should be taken into  account.  The book  makes it clear that if risk communication is to be  effective, an  integrated approach to risk analysis must be adopted.

Food Chemical Risk Analysis (Food Science & Safety Series) PDF

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