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Food and Nutrition
Research Programs
This content was archived on June 24, 2013.
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Research programs are conducted in support of policy development, standard setting, and risk assessment, and include the study of:
- potentially hazardous chemicals in food, and their effects on human health,
- the nutritional and metabolic aspects of foods, including the relationships of certain aspects of the diet to disease conditions,
- food consumption and nutrient intake patterns of Canadians,
- infectious and toxigenic organisms, (e.g., E. coli, Salmonella, Listeria monocytogenes) and measures of control for food safety.
