Faculty of Pharmacy

The structure of skin and toxicological significance of percutaneous absorption, biotransformation of
skin and toxicological significance, the acute and chronic toxicities of cosmetics, allergic contact
dermatitis and irritant contact dermatitis, phototoxic and photoallergic contact dermatitis,
photochemical carcinogenesis, the risk assessment of chemical ingredients of cosmetics, the
carcinogenic and mutagenic risks of xenobiotics of cosmetics, the contaminants and ingredients of
cosmetics causing adverse effects, skin care and make-up products, shampoos, hair dyes and
permanent wave products, antibacterial agents, antiperspirants and deodorants perfumes and sun
screen products, the regulations of chemical ingredients of cosmetics.
(ECZ544) TOXIC SUBSTANCES IN FOOD (T)
HOUR/WEEK : 1, ECTS: 1
General principals of food toxicology, the chemical pollution (contaminants) in food, mycotoxins
(aflatoxins, patulin…), chemical pollutants (N-nitrozo compounds) formed by chemical reactions in
food, carcinogens formed during cooking (PAHs, pyrolysis products, acrilamids…), food additives and
aims of using, the regulations of food additives in world and Turkey, the safety values of food
additives in human (NOAEL, ADI, MPI…), the international agencies working for safety of food
additives (WHO, codex Alimentarius Commissions, JECFA, FAO, FDA…), european union directives
and E-codes, hereditary disease groups related with food, the role of nutrient elements in
detoxification mechanism, the genetically modified food, the relationship between food,
environment and cancer.