PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 536	FOOD TOXICOLOGY	3 + 0	1st Semester	7,5

COURSE DESCRIPTION

Course Level	Doctorate 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 and critical limits of the toxic food components, national and international regulations for food safety
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
4	Comprehend limits of toxic components

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
LO 001	4	2	4	5	4	4	5	4	5	5	5	5
LO 002	5	3	5	2	5	3	4	5	4		4	3
LO 003	4	5	4	4	3	2	3	4	5	2	5	5
LO 004	4		3	4		5	4		5	5	2	4
Sub Total	17	10	16	15	12	14	16	13	19	12	16	17
Contribution	4	3	4	4	3	4	4	3	5	3	4	4

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	7	98
Mid-terms	1	25	25
Final examination	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMU 536	FOOD TOXICOLOGY	3 + 0	1	Turkish	2022-2023 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. HAKAN KARACA	hkaraca@pau.edu.tr		MUH A0197	%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 and critical limits of the toxic food components, national and international regulations for food safety
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	Introduction to the course
2	General information on toxicology
3	Definition of toxicity and classification of toxins
4	Toxication
5	The effect mechanism of toxins
6	Toxicity tests
7	Natural sources of toxicants in foods
8	Contaminants
9	Food additives
10	Chemopreventers in the diet
11	Presentations of the students-I
12	Presentations of the students-II
13	Presentations of the students-III
14	Presentations of the students-IV

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student