Principles of nutritional and food toxicology with primary emphasis on food toxins will be discussed. An overview of absorption, distribution, metabolism and excretion of foreign materials, allergenic and toxic constituents in plant, animal, marine and fungal origin will be covered. Priority will be placed on the role food ingredients and nutrients may have in mutagenesis and carcinogenesis, including food processing induced toxins. Safety assessments of food additives, environmental contaminants, pesticides, antibiotic residues and dietary supplements and the laws and regulations surrounding their uses will be presented.