Research Group on food contamination


Silvia Liliana Resnik, PhD

Group members/colaborators

Ana Pacin, PhD
Víctor García Londoño, PhD
Héctor Horacio Lucas González, PhD
Martín Munitz, PhD
Paula Sol Pok
María Belén Medina


The lines of research carried out in the group allow the development of efficient and specific analysis techniques for the quantification of contaminants, at concentration levels necessary for its control, in order to assess exposure to organic contaminants, for both humans and animals.

Pollutants such as polycyclic aromatic hydrocarbons, residues of pesticides, anthraquinone, derivatives from fungal contamination or substances produced in the manufacture of the product, such as melamine in dairy products, are the cause of severe losses in human health and in the trade of contaminated raw materials.

The growing concern of consumers for food safety has pushed industries to develop new conservation techniques and new health improving ingredients. The replacement of synthetic additives by natural additives is seen as a benefit both for quality and food security.

New sources of ingredients are currently being studied, such as the utilization of raw material discards or low value added products derived from different food industries. In particular, this research area focuses on derivatives of the citrus industry. This presents extra benefits because it can lessen the environmental impact produced by these industries wastes. The lower use of agrochemicals and the use of residues of the citrus industry takes into account the ecology and sustainable development, among others.

Moreover, prevention measures and detoxification processes are evaluated. Those constitute competitive alternatives for external and internal markets, including the characterization of products of degradation of the contaminants and the applications of the detoxified products.

Latest publications