Introduction of the Key Laboratory
The “Key Laboratory of Food Safety Risk Assessment, Ministry of Health” was established by the former Ministry of Health of the People’s Republic of China on July the 18th, 2012. It is currently under the supervision of the National Health and Family Planning Commission of the People’s Republic of China, successor of the former Ministry of Health. The mission of the Key Laboratory is to conduct risk assessment of food hazards for protecting the health of Chinese population.
A part of the laboratory is located in the China National Center for Food Safety Assessment, and the other in the Institute for Nutritional Sciences, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences.
The Key Laboratory is responsible for: (1) development of methodologies for characterization of exposure to food hazards; (2) research on foodborne disease traceability and health related risk assessment methodologies; and (3) development of new technologies in translational toxicology based on systems biology.
The Key Laboratory has been appointed as Collaborating Center in China for food contamination monitoring by the World Health Organization (WHO). The Laboratory has been renowned at the international level for its achievements in such areas as the characterization of chemical contaminants, dietary exposure assessments including total diet studies, and investigation of food poisoning cases with unknown cause.
The Key Laboratory is proud of its expertise in a wide range of disciplines: chemistry, microbiology, toxicology, among others. The Laboratory integrates these multiple disciplines to conduct risk assessment effectively and efficiently for protecting the health of Chinese population.
The Director of Key Laboratory, currently Dr. Yongning Wu, is responsible for its operation under theguidance of the Academic Committee headed by Dr. Junshi Chen, Member of the Chinese Academy of Engineering.