Automotive 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:

Fall
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. BUKET ÇETİNER

Course Lecturer(s):

Doctoral Lecturer Buket ÇETİNER

Course Assistants:

Course Objective and Content

Course Objectives:	To provide information about basic concepts of food safety and food additives. Providing information on toxicity assessments of chemicals To provide information about toxic substances formed in foods and toxic substances formed from external sources and their effects. To provide information about food allergies.
Course Content:	Food safety, food additives, toxicity assessments of chemicals, classification, identification and effects of toxic substances formed in foods due to various reasons, food allergy

Learning Outcomes

The students who have succeeded in this course;
1) Learn about the food safety
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.
6) Have knowledge about additives
7) She/He has information about toxic substances in foods and their effects
8) Have knowledge about toxicity assessments of chemicals.

Course Flow Plan

Week	Subject	Related Preparation
1)	General Information About the Course, Food Safety Introduction
2)	Food Safety and General Concepts
3)	Food Additives
4)	Toxicology – Toxicity Testing of Chemicals
5)	Classification and Definitions of Toxic Substances in Foods
6)	Toxic Substances Naturally Found in Foods – Natural Food Toxins (Plant-derived Toxins, Fungal Toxins, Animal-derived Toxins)
7)	Toxic Substances Naturally Found in Foods – Microbial Toxins (Mycotoxins, Bacterial Toxins)
8)	Mid term exam
9)	Toxic Substances Contaminated in Foods During Food Processing and Consumption Chemical Pollutants Environmental Pollutants
10)	Environmental Pollutants Pesticide Residues (Agricultural Drugs)
11)	Veterinary Drug Residues Pollutants Transferred from Packaging Materials to Food Detergent/Disinfectant Residues
12)	Pollutants Formed During Cooking Process (PAH-HA-Acrylamide-N-Nitroso Compounds)
13)	Detection of Harmful Substances Limitations of Toxic Substances in Foods
14)	Food Allergy - Intolerans
15)	Final Exam

Sources

Course Notes / Textbooks:	o Dersin öğretim üyesinin notları - Lecturer's notes.
References:	o Karakaya, A.E., Kimyasaldan Gıdaya Doz ve Risk: Uzun ve Sağlıklı Bir Yaşam Gerçekleşmeyen Risklerden Artakalandır, The Kitap Yayınları, 2019. o Ayaz, A., Yurttagül, M., Besinlerdeki Toksik Öğeler I-II, Sağlık Bakanlığı Yayın No: 727, 2008.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7	8
Program Outcomes
1) To be one of the Automotive Technicians who have the qualifications needed by the developing and constantly changing automotive industry and other sectors related to automotive industry organizations.
2) New technology recognizes the materials of engine and system elements, finds faults, and uses diagnostic test devices.
3) Has the ability to use basic computer software and hardware and report preparation techniques required by the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	To be one of the Automotive Technicians who have the qualifications needed by the developing and constantly changing automotive industry and other sectors related to automotive industry organizations.	1
2)	New technology recognizes the materials of engine and system elements, finds faults, and uses diagnostic test devices.
3)	Has the ability to use basic computer software and hardware and report preparation techniques required by the field.

Assessment & Grading

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

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