Academic Press History of Food and Nutrition Toxicology (History of Toxicology and Environmental Health)

History of Food and Nutrition Toxicology, part of the History of Toxicology and Environmental Health series, provides an overview of history in the field to help readers better understand future applications for evaluating newer and valuable approaches and their impacts on human health. The book explores issues associated with chemical contaminants, toxicants, the use of dietary supplements and pharmaceuticals, and increasing concerns surrounding food toxicity and safety. The addition of historical case studies and end-of chapter questions make the book ideal for toxicologists, food scientists, pharmaceutical scientists, and other researchers who want to understand current state and future challenges in the field. Review Comprehensive resource on the history of food and nutritional toxicology to help researchers understand and tackle current challenges in the field From the Back Cover Food and nutritional toxicology is a diverse field that covers raw materials, ingredients, manufacturing processes, unintended contaminates, transportation, and consumption. <i>History of Food and Nutrition Toxicology</i>, part of the <i>History of Toxicology and Environmental Health</i> series, provides an overview of the history of the field to better understand underlying future applications, for evaluating newer and valuable approaches, and its impact on human health. The book will explore issues associated with chemical contaminants, toxicants, and the use of dietary supplements and pharmaceuticals, and address increasing concern of food toxicity and safety. The additional of historical case studies and end-of chapter questions, make History of Food and Nutrition Toxicology to help toxicologists, food scientists, pharmaceutical scientists, and other researchers gain a better understanding of the current state and future challenges of the field. About the Author Esther Haugabrooks, PhD is a toxicologist for the Physicians Committee of Responsible Medicine (PCRM) in the Research and Regulatory Affairs Department. Prior to working at PCRM, she was a Medical Research Manager for the Florida Department of Citrus where she helped identify links between citrus fruit/juice intake and health indicators. At PCRM, Dr. Haugabrooks works to implement human-relevant test methods and minimize the use of animals in domestic and international chemical testing. Co-Author of Dr. Ted A. Loomis's Essentials of Toxicology, 4th, Dr. Hayes holds degrees from Auburn University (PhD and MS) and Emory University (AB).. Dr. Hayes has held Professorships at the University of Alabama, the University of Mississippi Medical Center and Wake Forest University School of Medicine. Dr. Hayes is a past Secretary-General of IUTOX (two terms), past board member of the American Board of Toxicology, a past president of the American College of Toxicology, the Toxicology Education Foundation, and the Academy of Toxicological Sciences and a past member of the council of the Society of Toxicology. He is currently the Vice President of the Toxicology Forum. Dr. Hayes is a diplomate of the American Board of Toxicology, the Academy of Toxicological Sciences, the American Board of Forensic Medicine, and the American Board of Forensic Examiners. He is a Fellow of the Academy of Toxicological Sciences, the Royal Society of Biology (UK), the American College of Forensic Examiners and the American College of Nutrition. Dr. Hayes is a registered toxicologist in the European Union (ERT) and a certified nutrition specialist (food safety). Dr. Hayes was honored by the Society of Toxicology in 2006 with the Society’s Merit Award, by the Mid-Atlantic Society of Toxicology with its Ambassador Award in 2012, by the American College of Toxicology in 2012 with its Distinguished Scientist Award and by the International Dose-Response Society in 2013 with its Outstanding Leadership Award. Dr. Hayes was named a Distinguished Fellow by the America