Pamukkale University
University is the guide to life
Welcome to PAU;
Prospective Student
Our Students
Our Staff
TR
Information Package & Course Catalogue
Home Page
About University
Name And Address
Acedemic Authorities
General Discription
Academic Calendar
General Admission Requirements
Recognition of Prior Learning
General Registration Procedures
ECTS Credit Allocation
Academic Guidance
Information For Students
Cost Of Living
Accommodation
Meals
Medical Facilities
Facilities for Special Needs Students
Insurance
Financial Support for Students
Student Affairs
Learning Facilities
International Programs
Language Courses
Internships
Sports Facilities and Leisure Activities
Student Associations
Practical Information for Mobile Students
Degree Programmes
FIRST CYCLE - BACHELOR'S DEGREE
FACULTY OF ENGINEERING
FOOD ENGINEERING DEPARTMENT
249 FOOD ENGINEERING
Course Information
Course Learning Outcomes
Course's Contribution To Program
ECTS Workload
Course Details
Print
COURSE INFORMATION
Course Code
Course Title
L+P Hour
Semester
ECTS
FENG 410
FOOD TOXICOLOGY
3 + 0
8th Semester
4
COURSE DESCRIPTION
Course Level
Bachelor's Degree
Course Type
Elective
Course Objective
The aims of this course are as follow: structures formtions and sources of the toxic components, effects of toxic food components on human health.
Course Content
Description of toxic food components, factors affecting toxicity. Criteria, methods, and tests used for toxicological evaluation of foods. Food-borne microbial and parasitical diseases and poisoning. Natural toxins in foodstuffs. Pesticides, insectisids, herbicides etc. Heavy metals and other environmental contaminants. Food irradiation and radioactive isotopes. Toxic compounds formed during food processing. Chemical and biological contaminations in foods and drinking waters and control measures. Safety assessment of novel and genetically modified foods. National and international regulations for food safety. .
Prerequisites
No the prerequisite of lesson.
Corequisite
No the corequisite of lesson.
Mode of Delivery
Face to Face
COURSE LEARNING OUTCOMES
1
Comprehend the toxic components
2
Comprehend the formation and structures of toxic components
3
Comprehend the effects of toxic components on human health.
COURSE'S CONTRIBUTION TO PROGRAM
PO 01
PO 02
PO 03
PO 04
PO 05
PO 06
PO 07
PO 08
PO 09
PO 10
PO 11
PO 12
PO 13
LO 001
1
1
2
3
3
1
4
5
3
3
LO 002
2
2
3
3
2
2
2
3
4
3
LO 003
1
3
2
3
2
3
4
3
4
3
4
Sub Total
3
1
6
7
9
7
3
7
9
12
10
10
Contribution
1
0
2
2
3
2
1
2
0
3
4
3
3
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration (Hour)
Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)
3
14
42
Hours for off-the-classroom study (Pre-study, practice)
5
8
40
Mid-terms
1
10
10
Final examination
1
12
12
Total Work Load
ECTS Credit of the Course
104
4
COURSE DETAILS
Select Year
All Years
2023-2024 Spring
2023-2024 Fall
2022-2023 Spring
2022-2023 Fall
2021-2022 Spring
2021-2022 Fall
2018-2019 Fall
2017-2018 Spring
2017-2018 Fall
2016-2017 Spring
2008-2009 Spring
Course Term
No
Instructors
Details
2023-2024 Fall
1
ÇETİN KADAKAL
Print
Course Details
Course Code
Course Title
L+P Hour
Course Code
Language Of Instruction
Course Semester
FENG 410
FOOD TOXICOLOGY
3 + 0
1
Turkish
2023-2024 Fall
Course Coordinator
E-Mail
Phone Number
Course Location
Attendance
Prof. Dr. ÇETİN KADAKAL
ckadakal@pau.edu.tr
MUH A0210
%70
Goals
The aims of this course are as follow: structures formtions and sources of the toxic components, effects of toxic food components on human health.
Content
Description of toxic food components, factors affecting toxicity. Criteria, methods, and tests used for toxicological evaluation of foods. Food-borne microbial and parasitical diseases and poisoning. Natural toxins in foodstuffs. Pesticides, insectisids, herbicides etc. Heavy metals and other environmental contaminants. Food irradiation and radioactive isotopes. Toxic compounds formed during food processing. Chemical and biological contaminations in foods and drinking waters and control measures. Safety assessment of novel and genetically modified foods. National and international regulations for food safety. .
Topics
Weeks
Topics
1
Topics about the thesis
2
Topics about the thesis
3
Topics about the thesis
4
Topics about the thesis
5
Topics about the thesis
6
Topics about the thesis
7
Topics about the thesis
8
Topics about the thesis
9
Topics about the thesis
10
Topics about the thesis
11
Topics about the thesis
12
Topics about the thesis
13
Topics about the thesis
14
Topics about the thesis
Materials
Materials are not specified.
Resources
Course Assessment
Assesment Methods
Percentage (%)
Assesment Methods Title
Final Exam
40
Final Exam
Midterm Exam
20
Midterm Exam
Project
40
Project
L+P:
Lecture and Practice
PQ:
Program Learning Outcomes
LO:
Course Learning Outcomes
{1}
##LOC[OK]##
{1}
##LOC[OK]##
##LOC[Cancel]##
{1}
##LOC[OK]##
##LOC[Cancel]##
Home Page
About University
Name And Address
Acedemic Authorities
General Discription
Academic Calendar
General Admission Requirements
Recognition of Prior Learning
General Registration Procedures
ECTS Credit Allocation
Academic Guidance
Information For Students
Cost Of Living
Accommodation
Meals
Medical Facilities
Facilities for Special Needs Students
Insurance
Financial Support for Students
Student Affairs
Learning Facilities
International Programs
Language Courses
Internships
Sports Facilities and Leisure Activities
Student Associations
Practical Information for Mobile Students
Degree Programmes