TÜRKÇE
ENGLISH
Information
| Code | GM680 |
| Name | Fundamentals of Food Toxicology and Risk Analysis of Food Additives |
| Semester | . Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ZERRİN ERGİNKAYA |
Course Goal
Determination of the effects of chemicals, chemicals and organic chlorinated compounds, food chemicals and chemicals on human health by using risk assessment method.
Course Content
Basic toxicological concepts and definitions, NOAEL, ADI, GRAS, ML values, safety limits of toxic substances, risk assessment of food-ply substances, risk management and risk communication, national and international legal regulations.
Course Precondition
none
Resources
Clydesdale, F. M. (1996). Food Additives: Toxicology, Regulation, and Properties. CRC Press.
Notes
handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns definition of Toxicology, branches of science |
| LO02 | Learns Introduction to food toxicology |
| LO03 | Learns food chemicals; Food additives, pesticide residues |
| LO04 | Learns mycotoxins, chemicals formed during cooking, metals reflected from environmental pollution and organic chlorinated compounds |
| LO05 | Learns food additives and toxicological evaluation |
| LO06 | Learns risk Analysis and Risk Assessment of Food Chemicals |
| LO07 | Learns examples of risk assessment studies |
| LO08 | Learns risk Management of Food Chemicals |
| LO09 | Learns national and international legal regulationsNational and international legal regulations |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | 5 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Gains high level skills to use research methods in studies related to Food Engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field. | 4 |
| PLO08 | Bilgi - Kuramsal, Olgusal | Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Performs leadership in environments that require the analysis of original and interdisciplinary problems. | |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops the social relations and the norms that direct these relations from a critical point of view. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering. | |
| PLO13 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. | |
| PLO16 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition of Toxicology, branches of science | reading literature | Öğretim Yöntemleri: Anlatım, Tartışma, Bireysel Çalışma |
| 2 | Classification of Toxic Substances | presentation preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Interaction of toxic substances, health risks | presentation preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Introduction to food toxicology | presentation preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Food chemicals; Food additives, pesticide residues | presentation preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | mycotoxins, chemicals formed during cooking, metals reflected from environmental pollution and organic chlorinated compounds | presentation preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Food additives and toxicological evaluation | presentation preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Ödev |
|
| 9 | Risk Analysis and Risk Assessment of Food Chemicals | presentation preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Examples of risk assessment studies | presentation preparation | Öğretim Yöntemleri: Grup Çalışması, Örnek Olay, Problem Çözme |
| 11 | Risk Management of Food Chemicals | presentation preparation | Öğretim Yöntemleri: Grup Çalışması, Problem Çözme |
| 12 | Risk Communication and case studies of the Food Chemicals | presentation preparation | Öğretim Yöntemleri: Grup Çalışması, Örnek Olay, Problem Çözme |
| 13 | Risk Communication and case studies of the Food Chemicals | presentation preparation | Öğretim Yöntemleri: Anlatım, Grup Çalışması, Örnek Olay, Problem Çözme |
| 14 | National regulations | presentation preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Grup Çalışması, Problem Çözme |
| 15 | National and international legal regulations | presentation preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Problem Çözme |
| 16 | Term Exams | Ölçme Yöntemleri: Ödev, Performans Değerlendirmesi |
|
| 17 | Term Exams | Ölçme Yöntemleri: Ödev, Performans Değerlendirmesi |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||