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  • Food toxicology
    General principles of food toxicology
    Characterization of food-borne toxicants
    Biochemistry and chemistry of toxicological principles
    Mechanisms of toxic effect
    Most important food-borne toxicants
    Determination of toxicants in foods
    New challenges in food safety
    Chemical safety
    Product safety
    Food safety
    Food safety management
    Natural toxins in animal foodstuffs
    Toxicants formed during food processing
    Acute toxicity
    Chronic toxicity
    Genetic toxicity
    Risk-benefit analysis
    Source of possible toxicants
    Mechanisms of toxic effect
    Medicinal consequences

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