Feed ingredients are potential sources of PFAS compounds in production animals. These compounds have been shown to accumulate in tissues or products to varying degrees, some of which eventually become food. Pork, a significant part of Denmark´s meat consumption, is a potential exposure pathway for humans. While PFAS accumulation and half-life have been studied in laboratory animals and humans, research on production animals like pigs is limited. PFAS compounds associate with protein and fat. High-concentrated protein products like fishmeal, often containing high PFAS levels, are included in piglet feed after weaning. In this life stage, the piglets' digestive system is not yet fully developed, and they need high-quality protein for optimal health and production. It is therefore assumed that pigs' potential exposure to PFAS compounds is greatest, but not necessarily limited to, this period.

The master student will join a project conducting a controlled experiment with pigs from weaning to slaughter. The pigs will be exposed to naturally occurring and artificially high PFAS levels in the feed. The experiment will map PFAS levels in pig tissue that becomes food, focusing on accumulation, elimination, and long-term exposure.

The student will collect feed, blood, and tissue samples, participate in sample preparation and PFAS analysis, handle data, and present findings at meetings and participate in the writing of a scientific manuscript if relevant. The data will create foundation of a risk assessment.