Food and Environmental Toxicology

Organisational unit: Institution

Organisation Profile

Nowadays, in addition microbial risks, veterinarians responsible for environmental health care and food control in municipalities have to increasingly comment also on chemical risk factors pertaining to the soil, air, water, and foods. In order for these decisions to be based on reason, it is necessary that veterinarians are versed in the basics of toxicology.

The toxicology studies go through the various stages of toxicological risk analysis and examine the general and specific responses of tissues and cells when exposed to chemicals. The teaching also presents the adverse health effects and biological impact mechanisms caused by the most significant chemical components and some physical phenomena present in the Finnish living environment (for example, UV radiation, fine particles, and low-frequency magnetic fields).

Research in the subject focuses mostly on one significant group of environmental contaminants: dioxins. Even though it is by its nature basic research into the molecular impact mechanism of these substances as well as the characteristics of the protein transmitting their effects, the findings simultaneously serve the risk assessment of dioxins and other similarly functioning chemicals.

Latest research outputs

  1. Risk for animal and human health related to the presence of dioxins and dioxin-like PCBs in feed and food

    Research output: Contribution to journalArticleScientificpeer-review

  2. In vitro toxicity and in silico docking analysis of two novel selective AH-receptor modulators

    Research output: Contribution to journalArticleScientificpeer-review

  3. Toxicological characterisation of two novel selective aryl hydrocarbon receptor modulators in Sprague-Dawley rats

    Research output: Contribution to journalArticleScientificpeer-review

Research publications per year

No data available

ID: 7881046