The aim of this course is to introduce toxic elements and contaminants that can be found naturally in foods or originate from the external environment; to teach their effects on health and control strategies.

The course “Toxic Elements and Contaminants in Food” comprehensively covers contaminants such as toxic chemicals, natural toxins, heavy metals, pesticide residues, mycotoxins and harmful components that may occur during processing, which are critical for food safety. The course examines the sources of these substances, their formation mechanisms, their effects on human health, detection methods in foods and legal limit values. In addition, the ways in which toxic elements enter the food chain and control strategies for their prevention are also evaluated. The aim is to provide students with information on analytical approaches to ensure the safety of food products and risk assessment methods within the framework of current legislation.