The AU FOOD TOX group focuses on understanding the health risks associated with natural toxins, particularly mycotoxins and cyanotoxins, as well as emerging contaminants in novel foods.
Using advanced analytical techniques such as liquid chromatography–tandem mass spectrometry (LC–MS/MS) together with in vitro models, the group investigates both the occurrence and toxic effects of these compounds. Special attention is given to their combined effects, as exposure to mixtures better reflects real-life conditions in food systems.
Through this interdisciplinary approach, AU FOOD TOX seeks to provide a clearer understanding of how foodborne contaminants affect human health and to contribute to robust, evidence-based risk assessment
