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Trends Newsletter | Spring 2019

Evaluating Safety of Lead in Food

Spring 2019 | Food Safety | by Rosemary Mattuck, M.S., and Joel Cohen, Sc.D., DABT

Evaluating Safety of Lead in Food

Blood lead modeling is a powerful tool for evaluating potential health effects from lead in food.

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Safety of Cannabis-Infused Edibles Remains Hazy

Spring 2019 | Food Safety | by James Rice, Ph.D.; Tom Lewandowski, Ph.D., DABT, ERT, ATS; and A. Dallas Wait, Ph.D.

Safety of Cannabis-Infused Edibles Remains Hazy

Cannabis-infused edibles pose a wide range of potential health risks, and further investigation and uniform testing is needed to understand the full extent of any health harms.

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Nutritional Epidemiology Informs Food Safety

Spring 2019 | Food Safety | by Kirsten (Ke) Zu, Ph.D., Sc.D., M.P.H.

Nutritional Epidemiology Informs Food Safety

Nutritional epidemiology, which can suggest connections between diet and disease, can help guide food safety regulations.

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Nanoscale Solutions for Big Food Problems

Spring 2019 | Food Safety | by Philip Demokritou, Ph.D.

Nanoscale Solutions for Big Food Problems

Nanotechnology innovations have the potential to transform food quality, safety, and nutrition.

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What's New at Gradient

Spring 2019 | Food Safety | by Gradient

What's New at Gradient

A listing of awards, announcements, recent publications and upcoming presentations.

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