TÜRKÇE
ENGLISH
Information
| Code | G335 |
| Name | Food Additives and Toxicology |
| Term | 2024-2025 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ZERRİN ERGİNKAYA |
| Course Instructor |
Prof. Dr. MEHMET SERTAÇ ÖZER
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Teach toxic compounds and properties of foods, food additives, definition, classification and functions of the principles of food additives used in food processing and the legal regulations on the subject.
Course Content
Introduction to the science of toxicology, toxicity and the factors affecting toxicity, toxic compounds and properties of foods, food additives, definition, classification and functions of food additives used in food processing principles and legal regulations related to the topic
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 | Learn the toxicity and factors affecting toxicity |
| LO02 | Learn the toxic substances in food, characteristics, quantities, tolerance values |
| LO03 | Learn the principles of food additives used in food processing |
| LO04 | Learn the regulations and International Organizations |
| LO05 | Learn the professional ethics |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | 4 |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The introduction of information and resources related to the scope of the course book | Related course and books | Öğretim Yöntemleri: Anlatım, Gösteri |
| 2 | Definitions, classification and properties of poisons | Reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri |
| 3 | Toxicity and factors affecting toxicity | Reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri |
| 4 | Toxic substances in food, characteristics, quantities, tolerance values (algel, fungal and bacterial) | Reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri |
| 5 | Food contaminants and impurities found in foods, definitions and classifications (metallic contaminants, pesticides, antibiotics, mycotoxins) | Reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri |
| 6 | Food allergens and sensitivities | Reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri |
| 7 | Food additives definition, classification and purposes | Reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri |
| 8 | Mid-Term Exam | lecture notes | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 9 | Preservatives, colorants, antioxidants, natural and artificial sweeteners, taste-odor agents, emulsifiers | Reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri |
| 10 | ethics and code of ethics | Reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri |
| 11 | Ethics rules and Toxicological evaluation of food additives, approved for use in the process | Reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri |
| 12 | Toxicity testing of food additives | Reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri |
| 13 | The safe use of food additives and determine of food residue limits values, ADI value of the implementation of the vulnerable groups | Reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri |
| 14 | Regulations and International Organizations | Reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri |
| 15 | Presentation of home work | Reviewing references | Öğretim Yöntemleri: Anlatım, Grup Çalışması, Beyin Fırtınası |
| 16 | Term Exams | Related course and books | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related course and books | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 8 | 8 |
| Total Workload (Hour) | 54 | ||
| Total Workload / 25 (h) | 2,16 | ||
| ECTS | 2 ECTS | ||