Effects due to combined exposure to multiple food-related toxic substances

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Effects due to combined exposure to multiple food-related toxic substances

The safety of our food is not just determined by the safety of the individual components but also by the potential occurrence of so-called cocktail effects (also referred to as mixture effects.

This project aims to contribute to the development of a methodology that allows to measure and predict the combined effects of compounds, in particular food-related contaminants. For that purpose assays based on vitro cultured cells will be used. 

Supervisors: Geert Stoopen and Ad Peijnenburg 

If you are interested in this topics, send your application (letter and curriculum vitae) to Ad Peijnenburg.

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