In recent decades, the importance of food toxicology has grown enormously. The desire to consume food in a healthy environment that does not harm well-being has led to increased discussions about food toxicological issues among laypeople. Here, the expert bears a significant responsibility, with a focus on the objective explanation of the often diverse aspects of the toxicological assessment of chemical substances. The lack of comprehensive representations of the biological foundations for assessing toxic effects and their application to the multitude of individual substances in our food becomes particularly evident. The aim of this book is to facilitate an interdisciplinary approach to the evaluation of substances for professionals oriented both biologically and in food chemistry.