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

Course Introduction and Application Information

Course Code:

UNI197

Course Name:

Toxic Substances in Nutrients

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Dr. Öğr. Üy. MERVE ARICI

Course Lecturer(s):

Doctoral Lecturer Merve ARICI

Course Assistants:

Course Objective and Content

Course Objectives:	To give information about additives and natural ingredients that have toxic effects in foods and their effects, food allergy, environmental pollutants and their effects
Course Content:	Food safety, related regulations and legal regulations, food additives, toxic substances in foods due to various reasons and their effects, natural contaminants and their effects, pesticides and heavy metals, food allergy

Learning Outcomes

The students who have succeeded in this course;
1) She/He has information about toxic substances in foods and their effects
2) She/He has information about natural contaminants.
3) She/He has information about pesticides and their effects.
4) She/He has information heavy metals and their effects.
5) She/He has information about food allergy.

Course Flow Plan

Week	Subject	Related Preparation
1)	Food Safety and General Concepts
2)	Hazards in Foods I
3)	Hazards in Foods II
4)	Food Additives
5)	Environmental Contaminants I
6)	Environmental Contaminants II
7)	Mid term exam
8)	Environmental Contaminants III
9)	Detergents and Packaging Materials
10)	Natural Toxins I
11)	Natural Toxins II
12)	Food-Related Hereditary Diseases and Food Allergy
13)	Student Presentations
14)	Student Presentations
15)	Final Exam

Sources

Course Notes / Textbooks:	Dersin öğretim üyesinin notları - Lecturer's notes.
References:	• Vural, N. (2005). Toksikoloji • Carson, R. (2021). Silent Spring. Palme Yayınevi. Çeviri: Çağatay Güler • Ayaz, A., Yurttagül, M. (2008). Besinlerdeki Toksik Öğeler I-II • Zehirlenmeler & İlaç Aşırı Dozu (2012). Çeviri Editörü: Prof. Dr. Vahide Savcı

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Have information about food components and additives and use this information in production.	3	3	3	3	2
2) Has knowledge about food legislation and professional ethics.	2	2	2	2	2
3) Evaluates the knowledge learned in food laboratories at production and quality control points.	3	3	3	3	3
4) Can determine the risk factors in food production stages.	3	3	3	3
5) Can provide hygiene, sanitation conditions in food sector.
6) Have knowledge about occupational safety in food industry.
7) Uses the necessary equipment for food safety and quality control in food laboratories.
8) Uses the necessary equipment for food safety and quality control in food laboratories.
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods.
10) Use current techniques in the field of food technology.
11) Identifies problems, generates and presents solutions.	1	2	1	1
12) Has an awareness of the legal consequences of technological applications and professional ethics.
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.
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.

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.
2)	Has knowledge about food legislation and professional ethics.
3)	Evaluates the knowledge learned in food laboratories at production and quality control points.
4)	Can determine the risk factors in food production stages.
5)	Can provide hygiene, sanitation conditions in food sector.
6)	Have knowledge about occupational safety in food industry.
7)	Uses the necessary equipment for food safety and quality control in food laboratories.
8)	Uses the necessary equipment for food safety and quality control in food laboratories.
9)	Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods.
10)	Use current techniques in the field of food technology.
11)	Identifies problems, generates and presents solutions.
12)	Has an awareness of the legal consequences of technological applications and professional ethics.
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.
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.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Presentation	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	Workload
Course Hours	15	28
Field Work	13	27
Study Hours Out of Class	13	46
Presentations / Seminar	4	8
Homework Assignments	2	4
Quizzes	2	2
Midterms	1	1
Final	1	1
Total Workload		117