| Nutrition and Dietetics (Master) (with Thesis) | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
| Course Code: | BES5028 | ||||
| Course Name: | Food Chemistry and Analysis | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Prof. Dr. FUNDA ELMACIOĞLU | ||||
| Course Lecturer(s): | |||||
| Course Assistants: |
| Course Objectives: | Definition of toxicology and food toxicology, examination of natural toxic compounds in foods and their effects on health, observation of chemical pollutants that can contaminate food and their effects, investigation of the effects of toxic substances that may occur during production, preparation and storage and the effects of toxic compounds taken with food on human health. |
| Course Content: | Natural compounds that can cause toxic effects in foods, chemical pollutants and their effects on human health, the legal regulations on food toxicology in Turkey and in the world. |
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The students who have succeeded in this course;
1) Learning the fundamental concepts of food toxicology 2) Knowing the toxicological properties of naturally occurring and contaminating toxic substances in foods 3) Learning chemical pollutants in foods 4) Learning the pollutants formed during the cooking process 5) Comprehending the effects of pollutants in food on health |
| Week | Subject | Related Preparation |
| 1) | Fundamental concepts of food toxicology | |
| 2) | Natural toxic compounds in foods-I | |
| 3) | Natural toxic compounds in foods-II | |
| 4) | Microbial toxins in foods-I | |
| 5) | Microbial toxins in foods-II | |
| 6) | Environmental pollutants in foods-I | |
| 7) | Environmental pollutants in foods-II | |
| 8) | Midterm Exam | |
| 9) | Environmental pollutants in foods | |
| 10) | Pesticide residues and radionuclides in foods | |
| 11) | Contaminants transported from packaging materials to food | |
| 12) | Contaminants formed during the cooking process in foods | |
| 13) | Effects of pollutants in food on health | |
| 14) | Legal regulations on food pollution |
| Course Notes / Textbooks: | 1.Kodeks Alimentaryus Komisyonu, www.codexalimentarius.net 2.Gıda ve Tarım ve Hayvancılık Bakanlığı, Türk Gıda Kodeksi http://www.gkgm.gov.tr/mevzuat/kodeks/kodeks_liste.html 3.Preedy VR., Watson RR. (2005). Revıews In Food and Nutrıtıon Toxıcıty (Edited by) Volume 3, CRC press. 4.Nollet LM., Toldra F. (2011). Handbook of Analysis of Edible Animal By-Products (Edited by), CRC press. 5.Omaye ST. (2004). Food and Nutritional Toxicology (Edited by), CRC press. 6.Lu FC., Kacew S. (2009) Lu's Basic Toxicology , Fundamentals, Target Organs and Risk Assessment, (Edited by), Fifth Edition,CRC press. 7.Helferich WG., Winter CK. (2000). Food Toxicology, ( Edited by), CRC press. 8.Deshpande S.S. (2002). Handbook of Food Toxicology, CRC press. 9.Centers for Disease Control and Prevention (CDC), http://www.cdc.gov 10.European Food Safety Authority (EFSA), http://www.efsa.europa.eu 11.World Health Organization (WHO), http://www.who.int |
| References: | 1.Kodeks Alimentaryus Komisyonu, www.codexalimentarius.net 2.Gıda ve Tarım ve Hayvancılık Bakanlığı, Türk Gıda Kodeksi http://www.gkgm.gov.tr/mevzuat/kodeks/kodeks_liste.html 3.Preedy VR., Watson RR. (2005). Revıews In Food and Nutrıtıon Toxıcıty (Edited by) Volume 3, CRC press. 4.Nollet LM., Toldra F. (2011). Handbook of Analysis of Edible Animal By-Products (Edited by), CRC press. 5.Omaye ST. (2004). Food and Nutritional Toxicology (Edited by), CRC press. 6.Lu FC., Kacew S. (2009) Lu's Basic Toxicology , Fundamentals, Target Organs and Risk Assessment, (Edited by), Fifth Edition,CRC press. 7.Helferich WG., Winter CK. (2000). Food Toxicology, ( Edited by), CRC press. 8.Deshpande S.S. (2002). Handbook of Food Toxicology, CRC press. 9.Centers for Disease Control and Prevention (CDC), http://www.cdc.gov 10.European Food Safety Authority (EFSA), http://www.efsa.europa.eu 11.World Health Organization (WHO), http://www.who.int |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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| Program Outcomes | ||||||||||
| 1) He/she is knowledgeable about up-to-date evidence-based information about his field of expertise and technological tools required by his field. | 3 | 3 | 3 | 3 | 3 | |||||
| 2) He/she makes scientific researches by using the necessary technological equipment to create new knowledge by using the knowledge acquired in the field of specialization. | 3 | 3 | 3 | 3 | 3 | |||||
| 3) He/she has the knowledge of interpreting, analyzing and reporting the data of individual or interdisciplinary scientific studies at the level of expertise. | 1 | 1 | 1 | 1 | 1 | |||||
| 4) He/she makes the synthesis and analysis of the acquired information, interprets, develops reports and solution proposals. | ||||||||||
| 5) He/she uses accurate statistical methods for the analysis of scientific research. | ||||||||||
| 6) He/she publishes and / or presents scientific articles at the national level by carrying out studies related to his field of expertise independently or as a team. | 1 | 1 | 1 | 1 | 1 | |||||
| 7) He/she takes responsibility when faced with problems related to his field, sets an example for the society, offers solutions, uses information and communication technologies. | ||||||||||
| 8) He/she updates himself by adopting lifelong learning principles, evaluates and interprets scientific articles with statistical evidence-based practices with a critical approach. | 1 | 1 | 1 | 1 | 1 | |||||
| 9) He/she performs teamwork at the national or international level related to his field, discusses and shares current scientific developments by complying with quality processes by communicating verbally or in writing with individuals or groups outside the field when necessary. | 1 | 1 | 1 | 1 | 1 | |||||
| 10) He/she collects and interprets scientific information in line with ethical principles, contributes to the studies that will guide national and international nutrition plans and policies by considering the individual and society, conducts, manages and evaluates. | ||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | He/she is knowledgeable about up-to-date evidence-based information about his field of expertise and technological tools required by his field. | 3 |
| 2) | He/she makes scientific researches by using the necessary technological equipment to create new knowledge by using the knowledge acquired in the field of specialization. | 3 |
| 3) | He/she has the knowledge of interpreting, analyzing and reporting the data of individual or interdisciplinary scientific studies at the level of expertise. | 1 |
| 4) | He/she makes the synthesis and analysis of the acquired information, interprets, develops reports and solution proposals. | |
| 5) | He/she uses accurate statistical methods for the analysis of scientific research. | |
| 6) | He/she publishes and / or presents scientific articles at the national level by carrying out studies related to his field of expertise independently or as a team. | 1 |
| 7) | He/she takes responsibility when faced with problems related to his field, sets an example for the society, offers solutions, uses information and communication technologies. | |
| 8) | He/she updates himself by adopting lifelong learning principles, evaluates and interprets scientific articles with statistical evidence-based practices with a critical approach. | 1 |
| 9) | He/she performs teamwork at the national or international level related to his field, discusses and shares current scientific developments by complying with quality processes by communicating verbally or in writing with individuals or groups outside the field when necessary. | 1 |
| 10) | He/she collects and interprets scientific information in line with ethical principles, contributes to the studies that will guide national and international nutrition plans and policies by considering the individual and society, conducts, manages and evaluates. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 39 |
| Study Hours Out of Class | 15 | 152 |
| Midterms | 1 | 3 |
| Final | 1 | 3 |
| Total Workload | 197 | |