Food Technology
Associate TR-NQF-HE: Level 5 QF-EHEA: Short Cycle EQF-LLL: Level 5

Course Introduction and Application Information

Course Code: GTE002
Course Name: Food Toxicology
Semester: Spring
Course Credits:
ECTS
3
Language of instruction: Turkish
Course Condition:
Does the Course Require Work Experience?: No
Type of course: Departmental Elective
Course Level:
Associate TR-NQF-HE:5. Master`s Degree QF-EHEA:Short Cycle EQF-LLL:5. Master`s Degree
Mode of Delivery: Face to face
Course Coordinator: Dr. Öğr. Üy. AYŞEN ARSLAN
Course Lecturer(s): Öğr. Gör. Ayşen ARSLAN
Course Assistants:

Course Objective and Content

Course Objectives: Educate students to demonstarte an extensive knowledge on the formation of toxic substances, their sources, chemical structures and to inform them about their negative effects on health and their critical limits.
Course Content: Definition of toxic food components, factors affecting toxicity, definition of dose, toxicological evaluation of foods. Natural toxins in food, foodborne microbial toxins, food sensitivity, toxic components formed during food processing, food additives and reliability of food packaging materials, heavy metal and other environmental contaminants, pesticides and veterinary drugs, food irradiation and genetic modification applications, toxicological assessments national and international regulations.

Learning Outcomes

The students who have succeeded in this course;
1) Demonstrate a basic knowledge on basic toxicology.
2) Know the toxic components in foods.
3) Learns the effects of toxic compounds on human health.
4) Develop knowledge on national and international regulations related to issues.

Course Flow Plan

Week Subject Related Preparation
1) General information about toxicology
2) Food allergies and food sensitivities
3) Microbial toxins
4) Natural toxic substances in foods
5) Toxic compounds formed during food processing
6) Toxic compounds formed during food processing
7) Pesticides and veterinary drugs
8) MIDTERM EXAM
9) Food additives and their toxicological evaluation
10) Safety of food packaging materials
11) Heavy metals and other environmental contaminants
12) Reliability of genetically modified foods
13) National and international regulations for food safety
14) General overview

Sources

Course Notes / Textbooks: Şener S, Yıldırım M. Toksikoloji. teknik Yayıncılık, İstanbul, 2000.
References: Öğretim görevlisi ders notları

Course - Program Learning Outcome Relationship

Course Learning Outcomes

1

2

3

4
Program Outcomes
1) Have information about food components and additives and use this information in production. 3 3 3 3
2) Has knowledge about food legislation and professional ethics. 2 2 2 2
3) Evaluates the knowledge learned in food laboratories at production and quality control points. 2 2 2 2
4) Can determine the risk factors in food production stages. 3 3 3 3
5) Can provide hygiene, sanitation conditions in food sector. 3 3 3 3
6) Have knowledge about occupational safety in food industry. 2 2 2 2
7) Uses the necessary equipment for food safety and quality control in food laboratories. 3 3 3 3
8) Uses the necessary equipment for food safety and quality control in food laboratories. 2 2 2 2
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. 2 2 2 2
10) Use current techniques in the field of food technology. 3 3 3 3
11) Identifies problems, generates and presents solutions. 3 3 3 3
12) Has an awareness of the legal consequences of technological applications and professional ethics. 2 2 2 2
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. 3 3 3 3
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. 2 2 2 2

Course - Learning Outcome Relationship

No Effect 1 Lowest 2 Average 3 Highest
       
Program Outcomes Level of Contribution
1) Have information about food components and additives and use this information in production. 3
2) Has knowledge about food legislation and professional ethics. 2
3) Evaluates the knowledge learned in food laboratories at production and quality control points. 2
4) Can determine the risk factors in food production stages. 2
5) Can provide hygiene, sanitation conditions in food sector. 2
6) Have knowledge about occupational safety in food industry. 2
7) Uses the necessary equipment for food safety and quality control in food laboratories. 3
8) Uses the necessary equipment for food safety and quality control in food laboratories. 2
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. 3
10) Use current techniques in the field of food technology. 3
11) Identifies problems, generates and presents solutions. 3
12) Has an awareness of the legal consequences of technological applications and professional ethics. 2
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. 2
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. 2

Assessment & Grading

Semester Requirements Number of Activities Level of Contribution
Homework Assignments 1 % 20
Midterms 1 % 30
Final 1 % 50
total % 100
PERCENTAGE OF SEMESTER WORK % 50
PERCENTAGE OF FINAL WORK % 50
total % 100

Workload and ECTS Credit Calculation

Activities Number of Activities Preparation for the Activity Spent for the Activity Itself Completing the Activity Requirements Workload
Course Hours 14 3 42
Homework Assignments 1 10 10
Midterms 1 9 9
Final 1 14 14
Total Workload 75