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Experts in Food and Nutrition
David DuBois Sevim Beyza Ozturk Sarikaya Professor Indrawati Oey Camila Argenta Fante Inayara Cristina Alves Lacerda Maria Aparecida Vieira Teixeira Garcia Anderson, David P. Maria Beatriz de Abreu Gloria Bennett, Blake K. Boadu, Fred Dharmasena, Senarath Dr. L. Kharlukhi Jung Hoon Lee Ann-Sofie Sandberg Anne-Marie Hermansson Rikard Landberg Marie Alminger Ulf Svanberg Ingrid Undeland Thomas Andlid View MoreStéphane Bayen
Assistant Professor
Food Science and Agricultural Chemistry
McGill University
Canada
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.