Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | GTE002 | ||||
Course Name: | Food Toxicology | ||||
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: | Dr. Öğr. Üy. AYŞEN DEVELİOĞLU ARSLAN | ||||
Course Lecturer(s): | Öğr. Gör. Ayşen ARSLAN | ||||
Course Assistants: |
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. |
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. |
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 |
Course Notes / Textbooks: | Şener S, Yıldırım M. Toksikoloji. teknik Yayıncılık, İstanbul, 2000. |
References: | Öğretim görevlisi ders notları |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
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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 |
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 |
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 |
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 |