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.