The aims of this course are as follow: structures formtions and sources of the toxic components, effects of toxic food components on human health.

Description of toxic food components, factors affecting toxicity; criteria, methods, and tests used for toxicological evaluation of foods; food-borne microbial and parasitical diseases and poisoning; natural toxins in foodstuffs; pesticides, insectisids, herbicides etc.; heavy metals and other environmental contaminants; food irradiation and radioactive isotopes; toxic compounds formed during food processing; chemical and biological contaminations in foods and drinking waters and control measures; safety assessment of novel and genetically modified foods; national and international regulations for food safety.