Qasim chaudhry university of chester

By | 8th May 2017

Qasim chaudhry university of chester

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Professor Qasim Chaudhry

Professor of Food Safety and Innovation

Prof. Chaudhry has academic background in chemistry and biochemical toxicology, with longstanding expertise in health and environmental safety of food and non-food consumer products. His scientific career spans over 35 years, including around 25 years at the UK’s Food and Environment Research Agency.

Overview

Key areas of Prof. Chaudhry’s work include risk assessment of chemicals and nanomaterials in food and cosmetic products; in silico (computational) toxicology for assessment of chemical safety without testing in animals; natural products from plants; immunodiagnostics; bio- and phyto-remediation of organic pollutants; safe storage of agri-food commodities; modes of toxic action of chemicals and molecular mechanisms of insecticide resistance in pest species.

In addition to his role as Head of the Centre for Restrictive Diets at Chester, Prof. Chaudhry provides his expert advice on risk assessment of chemical and nanomaterial ingredients in cosmetic and personal care products to the European Commission’s Scientific Committee on Consumer Safety (SCCS), and to the European Food Safety Authority (EFSA) to support EFSA’s work on food and feed safety.

Prof. Chaudhry is a Fellow of the Royal Society of Chemistry (FRSC), an Associate Editor of the Food and Chemical Toxicology Journal; a reviewer for several scientific journals; and author/ co-author of over 60 scientific publications that include research papers, book/book chapters, reviews, popular articles, as well as numerous Scientific Opinions, Memoranda, and Guidance Notes published by the European Scientific Committees.

Published work

Chaudhry, Q. and Castle, L. (2011) Food applications of nanotechnologies – An overview of opportunities and challenges for developing countries, Trends in Food Science and Technology 22 (2011) 595-603.

Chaudhry, Q., Castle, L. and Watkins, R. (Editors) (2010) Nanotechnologies in Food, London, Royal Society of Chemistry Publishers, ISBN 978-0-85404-169-5.

Chaudhry, Q., Scotter, M., Blackburn, J., Ross, B., Boxall, A., Castle, L., Aitken, R. and Watkins, R. (2008) Applications and implications of nanotechnologies for the food sector, Food Additives and Contaminants 25(3): 241-258.

SCCS & Chaudhry Q (2015) Opinion of the Scientific Committee on Consumer Safety (SCSS) – Revision of the opinion on the Safety of the use of titanium dioxide, nano form, in cosmetic products. Regulatory Toxicology & Pharmacology 73, 669-670.

Lane KE, Li W, Smith CJ & Derbyshire E (2015). Product shelf life evaluation of an enriched yoghurt drink containing an omega-3 nanoemulsion with enhanced bioavailability. Proceedings of the Nutrition Society 74, E222.

Burden N., Aschberger K, Chaudhry Q, Clift MJD, Doak SH, Fowler P, Johnston H, Landsiedel R, Rowland J, and Stone V. (2016) The 3Rs as a framework to support a 21st century approach for nanosafety assessment, NanoToday, available at link