Ders Planı

Lesson Information

Course Credit
Course ECTS Credit
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator	Assist. Prof. Dr. ELİF MERVE KAHRAMAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	Formation of toxic compounds in foods, chemical; Some of our members who have knowledge about chemical structures can go to the places where vitamins and minerals, nutrients and nutrients are natural, depending on the pollutants.
Course Content	Toxic side effects of food components on the factors in the definition and criteria and methods used in toxicological evaluation of foods used in the toxicological evaluation of food tests of pesticides and veterinary drugs in foods toxic compounds naturally present in the bacterial toxins, food additives, ingredients, mold toxins, animal toxins, heavy metals and other environmental contaminants and food irradiation toxic compounds formed during the processing of food packaging materials and migration of newly developed genetically modified foods, food ingredients and toxicological evaluation of toxicological evaluations of national and international regulations

The aim of the course

Formation of toxic compounds in foods, chemical; Some of our members who have knowledge about chemical structures can go to the places where vitamins and minerals, nutrients and nutrients are natural, depending on the pollutants.

Course Content

Toxic side effects of food components on the factors in the definition and criteria and methods used in toxicological evaluation of foods used in the toxicological evaluation of food tests of pesticides and veterinary drugs in foods toxic compounds naturally present in the bacterial toxins, food additives, ingredients, mold toxins, animal toxins, heavy metals and other environmental contaminants and food irradiation toxic compounds formed during the processing of food packaging materials and migration of newly developed genetically modified foods, food ingredients and toxicological evaluation of toxicological evaluations of national and international regulations

Learning Outcomes

Having sufficient background in mathematics, chemistry and food technology issues, he can use theoretical and practical knowledge in these areas to solve problems.
They can convey to their working environment that they have learned about nutritional values, product components and additives in working environment.
It can interpret food microbiology and food chemistry knowledge and microbiological and chemical analyzes through experimental investigations and determine whether a food is at risk for human health.
They may have risk management skills in line with legislation related to the conduct of food processing, production and laboratory work.
They have knowledge about food processing, production, storage and sales methods and hygiene and sanitation conditions.
They can ensure that occupational health and safety conditions in the working environment are adequately applied.
They can follow current developments in food business and laboratory work techniques that can make appropriate method selection using information technologies and carry out R&D activities.
Ability to design, conduct experiments, collect data, analyze and interpret results related to food science
Ability to work effectively in multi-disciplinary areas as well as to work individually, self-confidence to take responsibility.
The ability to access knowledge about food science and to do resource research for this purpose, the ability to use databases and other sources of information.
It has enough knowledge to ensure the continuity of healthy and reliable production and can take an active role in laboratory and quality control studies.
Food industry can take responsibility at various stages of production.
In the laboratories in the food sector, they recognize and use the necessary devices.
The food industry conducts a given task independently using the basic information it receives.
Lifelong learning has a cultural product.
Participates in training, seminars, fairs, etc. related to the food field.
It has the ability to follow the agenda for professional development, to gain access to information, to monitor developments in science and technology.
It gains the ability to constantly renew itself.
They present presentations (both verbally and in writing) using information technology effectively.
Professional ethics and responsibility gain consciousness.
Contemporary research can be used to prepare and implement projects related to food science using literature.
Who can prepare social responsibility projects.
Will be able to follow literature related to food science and have knowledge of foreign language to communicate with colleagues.
The fairs and professional developments related to the field are followed.
Has the competence to harmonize the studies carried out in the field of food with the legislation.
They can plan hygiene and sanitation trainings in order to create a healthy working environment in food sector.
They can take precautions for critical control points in work areas.
They can support the execution of the works with the quality assurance for the sector and can follow the documentation.

Weekly Course Subjects

1	The definition of toxic food components and affecting factors on their toxicity
2	The criteria and methods used in toxicological evaluation of food
3	The tests used in toxicological evaluation of foods
4	Toxic compounds found naturally in foods
5	Pesticides and veterinary drugs
6	Food additive substances
7	Bacteria and mold toxins
8	Animal toxins
9	Midterm
10	Heavy metals and other environmental contaminants
11	Toxic compounds formed during the irradiation and processing of food
12	Food packaging materials and migration
13	Toxicological evaluation of the newly developed and genetically modified foods and food ingredients
14	Toxicological evaluations of national and international regulations

Resources

Stanley, O.T.2004. Food and Nutritional Toxicology, CRC Press.
2 Shibamoto, T., Bjeldanes, L.F. 2009. “Introduction to Food Toxicology”. Academic Press, Hartcourt Brace and Com. San Diego.
3 Sikorski, Z. E and Dabrowski, W. 2005. Toxins in Food, CRC Press 2005
4 Konu ile ilgili bilimsel makaleler (Scientific articles relevant to the course content)

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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