1. Knowledge of the theoretical principles of food toxicology; the concepts of dose, dosage, response, homeostasis, modes by which toxicants enter an organism, the mechanism of metabolism and its stages.
2. Gaining insight into the contamination of food with nitrogen containing compounds, pesticides, heavy metals, radioactive materials, antibiotics, hormones, and sulfanilamides. Knowledge of the mutagenic, teratogenic, and carcinogenic effects of toxicants.
3. Being familiar with detecting toxicants in food and their quantitative identification. Knack for calculating and determining maximum permissible levels (MPL), acceptable daily intakes (ADI). Understanding the concepts of LD50, NOEL, NOAEL, PEL, STEL, TWA and methods to determine them.

General and Inorganic Chemistry
Organic Chemistry
Analytic Chemistry
Physical and Colloidal Chemistry
Biochemistry
Food Chemistry
Chemistry of Natural Organic Compounds
Cosmetics Chemistry

In the course of Food and cosmetics toxicology (part 1), the theoretical principles of food toxicology are considered, i.e. the basis of toxicology terminology, the concepts of toxicity and dose-response, the toxicant classification, Codex Alimentarius, biotics, xenobiotics, homeostasis, modes by which toxicants enter an organism and are distributed throughout an organism, the general ideas about the structure of cell membranes, modes by which toxicants cross membranes, xenobiotic metabolism. The current toxicants (e.g., nitrogen containing compounds, pesticides, heavy metals, and radionuclides) and their toxic effect are in detail addressed. The carcinogenic, mutagenic, and teratogenic effects of food toxicants on a living organism; the general ideas about mechanism of the interaction of nitrogen containing hazardous materials and heavy metals with a human organism; the toxic effects of radionuclides, organochlorine and organophosphate pesticides and other contaminants on living organisms are reflected in the course.

1. Воронов С.А., Стецишин Ю.Б., Панченко Ю.В., Когут А.М. Токсикологія продуктів харчування.- Львів: Видавництво Львівської політехніки, 2014. – 556 с.
2. Воронов С.А., Стецишин Ю.Б., Панченко Ю.В., Васильєв В.П. Токсикологічна хімія харчових продуктів та косметичних засобів. – Львів: Видавництво Львівської політехніки, 2010. – 316 с.
3. Shibamoto B., Bjeldanes L. F. Introduction to food toxicology. San Diego: Academic Press, Inc. 1993. – 146 p.
4. Shibamoto B., Bjeldanes L. F. Introduction to food toxicology. Second Edition. San Diego: Elsevier, 2009. – 309 p.
5. Tonu Pussa. Principles of food toxicology. London: Taylor & Francis Group, 2008. – 321 p.
6. Бондар В.С., Карпушина С.А., Погосян О.Г. та інш. Токсикологічна хімія в схемах і таблицях. – Харків: Видавництво НФаУ «Золоті сторінки», 2005. – 128 с.
7. Hodgson Ernest. A textbook of modern toxicology. – 3rd ed. 2004 by John Wiley & Son, Hoboken, New Jersey. Inc. – 557 p.
8. Альберт А. Избирательная токсичность. Физико-химические основы терапии. Пер. с англ. В 2 томах. (Т. 1-2.) – М.: Медицина, 1989. – 400 с.
9. Rainer Macholz, Hans-Jochen Lewerenz “Lebensmitteltoxikologie”- Springer-Verlag Берлин Гейдельберг, 1989.- 664 р.

written reports on laboratory works, verbal quiz, test (45%)
final control (55%, final test): written and verbal (55%)