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• Lecture 01 Introduction to Food Toxicology
• Lecture 02 History of US Food Regulation
• Lecture 03 Concepts of Toxicology
• Lecture 04 Pesticide Residues in Food
• Lecture 05 Dose-Response Relationships
• Lecture 06 Absorption of Toxicants
• Lecture 07 Distribution and Storage of Toxicants
• Lecture 08 Biotransformation and Elimination of Toxicants
• Lecture 09 Target Organ Toxicity
• Lecture 10 Teratogenesis, Mutagenesis and Carcinogenesis
• Lecture 11 Food Allergy
• Lecture 12 Food Intolerance and Metabolic
• Lecture 13 Food Additive Safety Assessment
• Lecture 14 Toxicology of Selected Food Additives
• Lecture 15 Genetically Modified Organisms in Food
• Lecture 16 Food Irradiation
• Lecture 17 Natural Toxins in Plants and Fungi: The Ecological Biochemistry of Food
• Lecture 18 Toxic Mold and Mycotoxins
• Lecture 19 Marine Toxins in Food
• Lecture 20 Naturally Occurring Toxicants as Etiologic Agents and Foodborne Disease
• Lecture 21 Bacterial Toxigenesis
• Lecture 22 Animal Drug Residues in Food
• Lecture 23 Toxicants Formed During Food Processing
• Lecture 24 Dioxin and Related Compounds in the Human Food Chain
• Lecture 25 Human Health Risk Assessment of Lead and Arsenic
• Lecture 26 Mercury in the Human Food Chain
• Lecture 27 Frontiers of Food Toxicology
• - Frontline: fooling with nature - Video
• - Introduction video
• - Silent Spring as a Watershed Moment - HD