食品毒理学与风险评价，是基于食品毒理学，结合风险评估的课程。食品毒理学（food toxicology）是研究食品中可能存在的、威胁人类健康的有害因素及其预防措施，以提高食品的卫生质量、保护食用者饮食安全的科学。食品毒理学是食品安全的重要组成部分。本课程通过课堂讲授、讨论、实验、自学等方式进行教学。培养学生从毒理学的观点出发，掌握食品毒理学的基本概念、外源化学物在体内的生物转运和生物转化、毒作用机制、化学毒物的一般毒性的特殊毒性（致畸、致癌、致突变），以及一些基本实验技巧和方法。使学生学会应用所学的理论知识来分析解决所遇到的实际问题，为今后独立工作奠定坚实的基础。在教学中要理论联系实际，重视学生自学能力、知识的应用能力和创新能力的培养，让学生熟悉和了解食品安全的最新国内外进展。---- The course of food toxicology and risk assessment is based on toxicology and risk assessment. This course study the potential harmful factors existed in food that may threaten the health of people, and then probe the preventive measures to improve food quality. Therefore, food toxicology is an important part of food safety. Through classroom teaching, discussion, experiment, self-learning and other means, this course will culture the toxicology point of view for students, and help them to grasp the basic concepts of food toxicology, chemical and biological mechanism. Meanwhile, in this course, students also will grasp many basic experimental techniques and methods. After this course study, students will learn how to apply the theoretical knowledge to analyze and solve the practical problems encountered in the future work. In the teaching through theory with practice, and emphasizing on self-learning ability of students, we hope to help students to understand the latest advance of food safety, and apply the knowledge and ability for innovation.