PhD in Analytical Chemistry, Department of Chemistry, National University of Singapore. Diplôme Ingénieur Chimiste (M.Eng.), Ecole Nationale Supérieure de Chimie, Montpellier, FR Master of Science (MSc.), Department of Chemistry, National University of Singapore

While microbiological risks are associated with most food poisoning episodes, there is a growing concern about the long-term exposure to chemical residues. Recent studies have for example established relationships between human blood levels of some trace contaminants with chronic diseases such as cancers, endocrine disorders or Alzheimer’s disease. For many chemicals, food is considered as a major route of exposure. Our laboratory explores the occurrence, the physicochemistry and the bioavailability of food contaminants from the field to the consumer.