Nowadays, the food cooking/processing procedure is one of the aspects not taken into account in food risk assessment analyses, despite it strongly affects the availability of toxic elements in foodstuff. The uptake and toxicity of PAHs and heavy metals in vertebrates occurs in the gastro-intestinal tract. Yet, so far few studies have attempted to explore the influence of intestinal metabolism on the bioavailability of these contaminants in in vivo and in in vitro models, and none including a toxicogenomic approach that enables to identify the effects and mode of action of toxicants. In this context, RISKFOODCONT will study the bioavailability and toxicity of PAHs and heavy metals in smoked meat (sausages) and cooked seafood (crustacean and fish), using in vivo, in vitro and toxicogenomic tools, and develop more realistic risk assessment analyses. The identification of specific toxicity biomarkers to contaminant exposure through toxicogenomic approach will enable the development of rapid methods to detect toxicants in foodstuff. RISKFOODCONT will promote industrials and consumers confidence with the safety and quality of food, and facilitate health authorities to fundament their risk mitigating measurements.