Research Areas

Our principal aim is to contribute with our studies to food and feed hazard characterisations and risk assessments, i.e. to give estimates on the probability of an adverse health effect occurring due to the presence of natural contaminations in food and feed. Thus, we are committed to increase food and feed safety, which is defined as the assurance that food (and feed) will not cause harm to the consumer when it is prepared and/or eaten according to its intended use (FAO 1997).

Besides this, part of our research is focused on more basal topics that may increase the general knowledge on the chemistry of natural toxins, their biological effects and ecological roles. Examples are the participation in projects that aim to clarify mechanisms of natural toxin biosynthesis or exploring the chemical diversity of a group of toxins within a species.

Algal Toxins Cyanobacterial Toxins Fungi & Mycotoxins Plant Toxins Food Allergens