History of Food and Nutrition Toxicology,” part of the “History of Toxicology and Environmental Health” series, presents a comprehensive overview of the historical development of the field. This book serves as a valuable resource for readers aiming to gain insights into the history of food and nutrition toxicology, which, in turn, can inform future applications and approaches with implications for human health. The book delves into various facets, including issues related to chemical contaminants, toxicants, the usage of dietary supplements and pharmaceuticals, and the growing concerns surrounding food toxicity and safety.
Highlighted Features of “History of Food and Nutrition Toxicology”:
Provocative Questions: The book includes thought-provoking questions at the end of each chapter, encouraging critical thinking and discussions on the current state and future challenges within the field.
Illustrative Content: Readers will find illustrations showcasing historical products, notable individuals, and key processes, enhancing the understanding of the field’s evolution.
Case Studies: The book incorporates case studies that offer historical perspectives, shedding light on pivotal events and developments.
“History of Food and Nutrition Toxicology” is an invaluable resource for toxicologists, food scientists, pharmaceutical scientists, and other researchers interested in gaining a deeper appreciation of the historical context and its relevance to contemporary challenges in the field.
