Determination of food additives, agricultural pesticide residues, chemicals formed during cooking such as mycotoxins and acrylamide, chemicals reflected from environmental pollution such as metals and organic chlorinated compounds, and the effects of food chemicals on human health through risk assessment methods

Basic toxicological concepts and definitions, NOAEL (No Observed Adverse Effect Level), ADI (Acceptable Daily Intake), GRAS (Generally Recognized As Safe), ML values, reliability limits of toxic substances, risk assessment of food additives, risk management, and risk communication, national and international legal regulations.