Chemical Food Safety

is member of the Working Group (WG) on Alkaloids in Food and former member of the WG on natural contaminants in plant feeding stuffs; European Food Safety Authority (EFSA). He translated "The new honest herbal" by Professor Varro Tyler (Purdue University) for Danish readers. He received a grant from the Carlsberg Foundation to allow him to concentrate on writing a book on useful chemical compounds from acacia trees. Dr. Brimer earned his Ph.D. and Doctor of Science (D.Sc.) degrees from University of Copenhagen (UC). He has taught chemical food safety for 20 years at Faculty of Life Sciences (UC), and studied chemical food safety in Europe and in many parts of Africa. Leon Brimer has also been affiliated to the Danish Bilharziasis Laboratory - WHO Collaborating Centre. In 2010 he implemented the world's first 100% online (distance) course in chemical and microbiological food safety with students worldwide.

1: Food, nutrition and food safety; an introduction 2: The food production and processing chain 3: Unwanted chemical substances 4: The production and processing chain in food safety 5: Introduction to ADME (Absorption, Distribution, Metabolism and Excretion) 6: Absorption and distribution of chemical compounds 7: Metabolism of chemical compounds 8: Excretion of chemical compounds and their metabolites 9: Toxicokinetics 10: Toxicodynamics 11: An introduction to the history of regulation and control worldwide (International institutions in risk assessment and safety regulation) 12: The EU with EFSA and EMEA 13: Safety assessment methods in the laboratory: toxicity testing 14: In vitro methods 15: Naturally inherent plant toxicants -introduction and non-glycosidic compounds 16: Naturally inherent plant toxicants - glycosides 17: Naturally inherent toxins: mushrooms, algae (marine biotoxins) and animals 18: Introduction to food contaminants and about metals, metalloids and other elements 19: Mycotoxins 20: Pesticides and persistent organic pollutants (POP's) 21: Contaminants from processing machinery and food contact materials 22: Toxic compounds formed during processing or improper storage 23: Veterinary drugs and contaminant overall conclusion 24: Food additives and flavourings etc. 25: Food allergies and intolerances 26: Analytical chemistry in food safety 27: Risk analysis 28: Food safety (quality) assurance and certification of production 29: GMO and food 30: Cases