Food Toxiciology (Graduate Study of Nutrition)

Course Coordinator

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Course Description


  • General principles in modern toxicology and classification of toxic effects
  • The indicators of xenobiotic toxicity in target organs
  • Reproductive toxicity
  • Hormones and related compounds - endocrine modulating activity and toxic effects
  • Toxic effects of pesticides
  • Toxic effects of metal
  • Toxic effects of industrial contaminants
  • Safety aspects of food additives
  • Plant toxins
  • Fungal toxins
  • Naturally occurring seafood toxins
  • Biotransformation of xenobiotics
  • Biochemical mechanisms of toxicity
  • Mechanisms of action of genotoxic substances
  • GMOs
  • In vivo toxicity testing
  • In vitro methods in toxicology


  • define, relate and explain toxicokinetic and toxicodynamic parameters of xenobiotics, particularly ADMET of food toxicants
  • identify and classify toxicants and toxins that may be present in food, determine their origin and significance for human health
  • conclude and report on the probable biotransformation processes that various xenobiotics undergo, as well as predict their potentially harmful effects in the body
  • explain the detoxification processes and bioactivation of toxic compounds
  • identify toxic effects on the main organ systems within the body and analyse biochemical mechanisms of toxicity, cytotoxicity and genotoxicity of the most common food contaminants
  • summarize animal toxicity tests and select the most appropriate one depending on the research questions
  • propose and apply relevant alternative method in order to determine toxic effects of selected xenobiotics
  • describe the risk assessment and toxic substances control acts and propose the development of strategic programs at the national level related to the diet quality assessment, as well as nutritional and health status of humans
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