TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G349 |
| Name | Food Additives and Toxicology |
| Term | 2019-2020 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. ZERRİN ERGİNKAYA
(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 |
|---|---|
| LO01 | Gets information about the introduction of information and resources related to the scope of the course book |
| LO02 | Learn the definitions, classification and properties of poisons |
| LO03 | Learn the toxicity and factors affecting toxicity |
| LO04 | Learn the toxic substances in food, characteristics, quantities, tolerance values |
| LO05 | Learn the food contaminants and impurities found in foods, definitions and classifications |
| LO06 | Learn the food allergens and sensitivities |
| LO07 | Learn the food additives definition, classification and purposes |
| LO09 | Learn the preservatives, colorants, antioxidants, natural and artificial sweeteners, taste-odor agents, emulsifiers |
| LO10 | Learn the principles of food additives used in food processing |
| LO11 | Learn the toxicological evaluation of food additives, approved for use in the process |
| LO12 | Learn the toxicity testing of food additives |
| LO13 | Learn the safe use of food additives and determine of food residue limits values, ADI value of the implementation of the vulnerable groups |
| LO14 | Learn the regulations and International Organizations |
| LO15 | Learn the professional ethics |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | 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. | 4 |
| PLO02 | - | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | 3 |
| PLO03 | - | 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. | 4 |
| PLO04 | - | 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. | 3 |
| PLO05 | - | 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. | 4 |
| PLO06 | - | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 4 |
| PLO07 | - | 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. | 4 |
| PLO08 | - | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 4 |
| PLO09 | - | Gains the awareness of food legislation and management systems and professional ethics. | 5 |
| PLO10 | - | 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. | 3 |
| PLO11 | - | 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 | |
| 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 | lecture notes | |
| 9 | Preservatives, colorants, antioxidants, natural and artificial sweeteners, taste-odor agents, emulsifiers | Reviewing references | |
| 10 | ethics and code of ethics | Reviewing references | |
| 11 | Ethics rules and 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 | 90 | 36 |
| 1. Homework | 10 | 4 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |