1. THIRD CYCLE - DOCTORATE DEGREE
  2. THE GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES
  3. FOOD ENGINEERING DEPARTMENT
  4. 1161 Food Engineering
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMU 520MYCOTOXINS3 + 01st Semester7,5

COURSE DESCRIPTION
Course Level Doctorate Degree
Course Type Elective
Course Objective The aim of this lecture is to learn mycotoxin producer species, important mycotoxins and their effects on living systems, mycotoxin controls, detoxifications and laboratory analyses methods.
Course Content Significant molds producing mycotoxins in food, Significant mycotoxins in food, Relative toxicity and mode of action, Mycotoxicosis, Requirements for growth and toxin production, Effects of food processing methods on mycotoxins, Mycotoxin inactivation in food, Methods of mycotoxin analysis. .
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Understand the importance of mycotoxins at food technology
2Comprehend the factors effecting on mold growth and mycotoxin production
3Learn the control of mycotoxin production and detoxification.
4Get knowledge on the analysis methods of mycotoxins

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 001555555555533
LO 002555555555533
LO 003555555555533
LO 004555555555533
Sub Total202020202020202020201212
Contribution555555555533

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14798
Mid-terms12525
Final examination13030
Total Work Load

ECTS Credit of the Course





195

7,5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1HAKAN KARACA


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMU 520 MYCOTOXINS 3 + 0 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Prof. Dr. HAKAN KARACA hkaraca@pau.edu.tr MUH A0197 %80
Goals The aim of this lecture is to learn mycotoxin producer species, important mycotoxins and their effects on living systems, mycotoxin controls, detoxifications and laboratory analyses methods.
Content Significant molds producing mycotoxins in food, Significant mycotoxins in food, Relative toxicity and mode of action, Mycotoxicosis, Requirements for growth and toxin production, Effects of food processing methods on mycotoxins, Mycotoxin inactivation in food, Methods of mycotoxin analysis. .
Topics
WeeksTopics
1 INTRODUCTION TO COURSE
2 TERMINOLOGY RELATED WITH MYCOTOXINS
3 TOXIN PRODUCING MOLDS AND THEIR GROWTH REQUIREMENTS
4 MYCOTOXIN FORMATION AND ENVIRONMENTAL FACTORS
5 AFLATOXINS
6 OCHRATOXINS
7 PATULIN
8 FUMONISINS
9 REGULATIONS RELATED WITH MYCOTOXINS
10 DETOXIFICATION OF MYCOTOXINS I
11 DETOXIFICATION OF MYCOTOXINS II
12 ANALYTICAL METHODS FOR MYCOTOXINS I
13 ANALYTICAL METHODS FOR MYCOTOXINS I
14 PRECAUTIONS FOR PREVENTING OF MYCOTOXIN PRODUCTION
Materials
Materials are not specified.
Resources
ResourcesResources Language
SINHA KK, BHATNAGAR D, 1998. MYCOTOXINS IN AGRICULTURE AND FOOD SAFETY, MARCEL DEKKER INC., BASEL, SWITZERLAND, pp: 511.English
DEVRIES JW, TRUCKSESS MW, JACKSON LS, 2002. MYCOTOXINS AND FOOD SAFETY, KLUWER ACADEMIC, WASHINGTON, USA, pp: 294.English
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes