TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G349 |
| Name | Food Additives and Toxicology |
| Term | 2017-2018 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ZERRİN ERGİNKAYA |
| Course Instructor |
Prof. Dr. MEHMET GÜVEN
(Güz)
(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
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | |
| PLO10 | - | Complies with teamwork | |
| PLO11 | - | Analytically and critically evaluates the learned information. | |
| PLO12 | - | Knows the necessity of lifelong learning. | |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | |
| PLO16 | - | is respectful of professional ethics | |
| PLO17 | - | Has ability to plan, implement and develop a food process | |
| PLO18 | - | Knows the legislation and management systems related to foods |
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 | |
| 2 | Definitions, classification and properties of poisons | Reviewing references | |
| 3 | Toxicity and factors affecting toxicity | Reviewing references | |
| 4 | Toxic substances in food, characteristics, quantities, tolerance values (algel, fungal and bacterial) | Reviewing references | |
| 5 | Food contaminants and impurities found in foods, definitions and classifications (metallic contaminants, pesticides, antibiotics, mycotoxins) | Reviewing references | |
| 6 | Food allergens and sensitivities | Reviewing references | |
| 7 | Food additives definition, classification and purposes | Reviewing references | |
| 8 | Mid-Term Exam | ||
| 9 | Preservatives, colorants, antioxidants, natural and artificial sweeteners, taste-odor agents, emulsifiers | Reviewing references | |
| 10 | Principles of food additives used in food processing | Reviewing references | |
| 11 | Toxicological evaluation of food additives, approved for use in the process | Reviewing references | |
| 12 | Toxicity testing of food additives | Reviewing references | |
| 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 | |
| 14 | Regulations and International Organizations | Reviewing references | |
| 15 | Presentation of home work | Reviewing references | |
| 16 | Term Exams | Related course and books | |
| 17 | Term Exams | Related course and books |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |