Dear Colleagues,

There are many toxicants and contaminants in foods that cause harmful effects on human health. Food toxicants, toxins, and contaminants can be man-made, naturally occurring, produced during food processing and preservation, or contaminated from the environment.

This Special Issue addresses man-made toxicants, naturally occurring toxins, and contaminants in foods and agricultural products. These include mycotoxins, heavy metals, pesticides, food additives, nanomaterials, byproducts or hazardous substances produced during food processing and preservation, as well as any other toxicant or contaminant present in food and agricultural products. Chemical, analytical, molecular biological, and biochemical studies of food toxicants, toxins, or contaminants are welcome. In vitro and in vivo mechanistic and toxicity studies are also welcome.

Prof. Dr. Soo-Jin Choi

Guest Editor