“Food Additive Toxicology” is a text book written in simple language for graduates, postgraduate students and teachers in the discipline of food science and technology. The book covers most aspects relevant in the study of food additives and toxicology and as well as current scientific information on the issues which will be of interest to the food industry. It covers the silent aspects of science, such as the principles of food toxicology and their assessment, the various toxins found in food, food additives and their regulations, the risks and benefits of food additives, and clinical evaluation of food additives. There is also information on food acidulants, flavorants, colorants, emulsifiers, stabilizers, antioxidants, preservatives, anticaking agents, and fat replacers, as well as their roles, regulations, and toxicological aspects. A noteworthy feature is a chapter on information Resources in toxicology. The text has been supplemented with figures, table and illustrative problems and their solution. To keep readers up to date on recent developments in food additives and toxicology, the most recent research findings and new regulations have been incorporated.