Food Toxicology and Safety Food Manufacturing Related Effects

1 Introduction
Maria Tarapoulouzi and Sofia Agriopoulou

2 Endocrine Disruptors and Safety: Food Processing and Manufacturing Related Effects
Sofiane Boudalia, Asma Lahouel, Malha Oudir, Safia Habila, Sana Benosmane, and Zouheyr Hadri

3 Heavy Metals and Safety: Food Processing and Manufacturing Related Effects
Sofiane Boudalia, Safia Habila, Zouheyr Hadri, Asma Lahouel, Anissa Zergui, Yassine Gueroui, and Aissam Bousbia

4 Acrylamide and Safety: Food Processing and Manufacturing-Related Effects
Shazia Chohan, Sanam Iram Soomro, Raziye Nur Özçiçek, Hüseyin Kara, and Najma Memon

5 Hydroxymethylfurfural (Hmf) and Safety: Food Processing and Manufacturing Related Effects
Fatmagul Hamzaoglu and Sena Bakir

6 Polycyclic Aromatic Hydrocarbons and Safety: Food Processing and Manufacturing-Related Effects
Júlia Vianna de Pinho, Ludmila Rosa Bergsten-Torralba, Júlia Scarpa-de-Souza, Antonio Eugenio Castro Cardoso de Almeida, Rachel Ann Hauser-Davis, and Carlos Adam Conte-Junior

7 Heterocyclic Amines and Safety: Food Processing and Manufacturing-Related Effects
Yong Li and Maomao Zeng           

8 Dioxins or Dioxin-Like Compounds and Safety: Food Processing and Manufacturing Related Effects
Didem Peren Aykas Cinkilic

9 Furans and Safety: Food Processing and Manufacturing Related Effects
Maria Tarapoulouzi, Georgios Stavroulakis, and Demetris Kafouris

10 4(5)-Methylimidazole and Safety: Food Processing and Manufacturing Related Effects
Maomao Zeng and Peng Deng

11 Aromatic Nitro Compounds and Safety: Food Processing and Manufacturing Related Effects          
Hansika Sati, Priyanka Kataria, Devyani Shinde, and Sunil Pareek

12 Trans-Fats and Safety: Food Processing and Manufacturing Related Effects
Monia Ennouri

13 Food Additives and Safety Assessment: Food Processing and Manufacturing Related Effects   
Teresa D’Amore, Slim Smaoui, and Sofia Agriopoulou

14 Mycotoxins and Safety: Food Processing and Manufacturing Related Effects
Sofia Agriopoulou and Maria Tarapoulouzi

15 Agrochemicals and Safety: Food Processing and Manufacturing Related Effects
Patroklos Vareltzis and Nikolaos Sidirokastritis

Biography

Sofia Agriopoulou has a Bachelors in Agriculture from Aristotle University of Thessaloniki, Greece (1992) and a Μasters in Plant Production from Agricultural University of Athens, Greece (2000). She gained her Ph.D. in Food Science from University of Patras, Greece (2015). She has done postdoctoral research in Chemometrics in University Aix Marseille, France (2020). Dr. Agriopoulou is an assistant professor with a specialization in Postharvest Management of Plant-Based Foods – Mycotoxins, at the Department of Food Science and Technology, at the University of the Peloponnese. She has written 16 research papers and reviews and her research has been presented at 33 international and national conferences. She has also written three chapters in books. She is a reviewer for 38 scientific journals, including Food Chemistry, Food Control, Toxins, Foods, Mycotoxin Research, Sustainability, Molecules, and Coatings. She has participated in two international and three national research programs.

Maria Tarapoulouzi comes from Cyprus. She has a BSc in Chemistry (2009), and an MSc in Environmental Engineering (2013) from the University of Cyprus, as well as a PGDp in Toxicology (2010) from the University of Birmingham, UK. In 2020, she gained her Ph.D. in Chemistry from the University of Cyprus focusing on spectroscopic characterization and authenticity of Cypriot traditional cheese Halloumi in combination with chemometrics. She is currently a postdoctoral researcher at the University of Cyprus and chemometrics specialist. Dr. Tarapoulouzi is a teaching collaborator at the European University of Cyprus since 2018, for the courses ‘General and Inorganic Chemistry’ and ‘Toxicology and Forensics’, and she has supervised seven undergraduate dissertations.