1. Gaining insight into the contamination of food with aflatoxins, food additives, natural toxicants, bacteria, and viruses. Knowledge of the mutagenic, teratogenic, and carcinogenic effects of toxicants; food allergens and allergy mechanism, toxic effect of natural toxicants.
2. 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.
3. Gaining insight into harmful effects of food component imbalance, into the contemporary prophylactics of atherosclerosis and cardiovascular diseases.

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 2), the theoretical principles of food toxicology are considered. The current toxicants (e.g., mycotoxins, food contamination and infection of a human organism with a variety of bacteria and viruses along with the food contamination with natural toxicants and the toxicology of food additives) and their toxic effect are in detail addressed. The carcinogenic, mutagenic, and teratogenic effects of food toxicants on a living organism; the issues of food allergy and the effect of food allergens; toxic effect of ethanol on a human organism are reflected in the course. The problem of the food component imbalance, the progression of atherosclerosis, cardiovascular diseases, and gallstone disease and their prophylactics are considered. The information on genetically modified organisms and the toxicological risks of the consumption of food from genetically modified organisms are given as well.

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8. Альберт А. Избирательная токсичность. Физико-химические основы терапии. Пер. с англ. В 2 томах. (Т. 1-2.) – М.: Медицина, 1989. – 400 с.
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written reports on laboratory works, verbal quiz, test (45%)
final control (55%, final test): written and verbal (55%)