T: 514 398-8618 | stephane.bayen [at] mcgill.ca (Email) | Macdonald-Stewart Building, MS1-038 | Website |
PhD in Analytical Chemistry, Department of Chemistry, National University of Singapore.
Diplôme Ingénieur Chimiste (M.Eng.), Ecole Nationale Supérieure de Chimie, Montpellier, FR
Master of Science (MSc.), Department of Chemistry, National University of Singapore
American Chemical Society (ACS)
Society of Environmental Toxicology and Chemistry (SETAC)
Canadian Institute of Food Science and Technology (CIFST)
While microbiological risks are associated with most food poisoning episodes, there is a growing concern about the long-term exposure to chemical residues. Recent studies have for example established relationships between human blood levels of some trace contaminants with chronic diseases such as cancers, endocrine disorders or Alzheimer’s disease. For many chemicals, food is considered as a major route of exposure. Our laboratory explores the occurrence, the physicochemistry and the bioavailability of food contaminants from the field to the consumer.
In this context, public health and food safety managers need scientifically accurate tools to support their decision making. My research intends to answer these needs and understand the cumulated impact of chemical contaminants on human health, particularly through food. The specific objectives of my research are to:
- Develop novel analytical tools to monitor multiple target chemical residues in food.
- Investigate the sources and fate of contaminants (degradation, physicochemical interactions with food components, transformation products) along the food supply chain.
- Characterize the bioavailability of chemical contaminants in various foods
- Build models to predict the dietary intake of contaminants and their bioavailability.
- Derive human health risk assessments
- Support food industry professionals in managing chemical risks