This course uses in-depth explanations to cultivate students' fundamental understanding of food toxicant chemistry. The objective of the course is to introduce the chemical structures and characteristics of toxic chemicals in food, including natural toxins in animal foodstuffs, toxic phytochemicals, toxins from fungi, food contaminants from industrial waste, pesticide residues in foods, toxicants formed during food processing, and substances of concern for food safety risks. The course also arranges for students to discuss and report on food toxic substances and food safety incidents in groups. Through this, students can understand food safety and toxicant chemistry, and become adept at solving problems using knowledge in food safety.