Virtual Workshop on Principles and Methods for the Risk Assessment of Chemicals in Food

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Virtual Workshop on Principles and Methods for the Risk Assessment of Chemicals in Food

January 26 - January 29

Purpose
Food may contain additives, pesticide veterinary drug residues and contaminants. To ascertain the extent to which actual human dietary exposure to food chemicals is likely to harm consumers’ health, it is pertinent to assess risks by combining food contamination and food consumption data (dietary exposure) with available toxicological studies. For example, the risks of pesticides exposure can be acute or chronic and their effects may vary depending on toxicity of active ingredients, concentration, time of exposure, and individual’s health status.
What is aimed to achieve
Lectures will be presented virtually by experts in the risk assessment of chemicals in food. Topics covered will include • Conducting risk assessment in food • Dietary exposure assessment of chemicals in food including food additives, pesticides, veterinary drug residues and contaminants • Derivation of health-based guidance values • Risk characterization • Maximum residue limits (MRLs) for pesticides and veterinary drugs. Training will also be provided on these topics through case studies.
Who should attend
Risk assessment professionals and anyone with an interest in risk assessment of chemicals in food, especially those who wish to learn more about the internationally harmonized approaches used by WHO, FAO and the Codex Alimentarius Commission.

To register please fill in the REGISTRATION FORM and send it back to [email protected]

Details

Start:
January 26
End:
January 29
Event Category:

Venue

Virtual

Organiser

NWU, Water Research Group, Unit for Environmental Sciences and Management