TÜRKÇE
ENGLISH
Information
| Code | GM571 |
| Name | Mycotoxins in Food and the Analytical Methods |
| Term | 2023-2024 Academic Year |
| Term | Fall |
| 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. IŞIL VAR ÖNGEL |
| Course Instructor |
1 |
Course Goal / Objective
The aim of this course is to give the food safety aspects of mycotoxins, as well secondary metabolite produced by molds, and as well as their importance in food industry and exportation, food production conditions, detoxification studies, methods used and recent developments.
Course Content
After the introduction of mycotoxins which are the secondary metabolite of produced by molds, discusses the economic and health problems caused by food safety and the conditions for their blocking are detailed. Detoxification studies which are investigated and applied in order to minimize the levels of mycotoxins in human and animal nutrition are detailed. Analysis methods used to show the presence of mycotoxins and mold in food and feed are given. Homework and article studies are carried out to be informed of the latest developments.
Course Precondition
none
Resources
Dijksterhuis, J., Samson, R. A. (Eds.). (2007). Food mycology: a multifaceted approach to fungi and food. CRC Press.
Notes
handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns pathogenic molds, cellular structures and biosynthesis pathways |
| LO02 | Have knowledge about mycotoxin types, foods which includes mycotoxin, and molds which produce mycotoxin |
| LO03 | Learns the factors affecting mold growth and mycotoxin formation in foods |
| LO04 | Learns the prevention of mold growth and, mycotoxin detoxification methods in foods |
| LO05 | Learns the methods used in mycotoxin analysis in foods |
| LO06 | follows the latest developments about the content of the course and improve their foreign language |
| LO07 | Strengthens theirknowledge to solve problems related to the content of the course |
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. | 4 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Gains high level skills to use research methods in studies related to Food Engineering. | 4 |
| 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. | |
| 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. | 4 |
| 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 | Pathogenic molds and cellular structures | using various books and my own notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Beyin Fırtınası, Bireysel Çalışma, Problem Çözme |
| 2 | Pathogenic molds and biosynthesis pathways | from a selected book. | Öğretim Yöntemleri: Anlatım |
| 3 | Definition and types of mycotoxin | my own slights | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 4 | Mycotoxins varieties and the mycotoxins presence foods | my own slights | Öğretim Yöntemleri: Anlatım, Grup Çalışması |
| 5 | Mycotoxin-producing molds(1) | my own slights | Öğretim Yöntemleri: Anlatım, Grup Çalışması |
| 6 | Mycotoxin-producing molds(2) | my own slights | Öğretim Yöntemleri: Anlatım, Grup Çalışması |
| 7 | Factors affecting mold growth and mycotoxin formation in foods(1) | a few books are used and various articles investigated about it. | Öğretim Yöntemleri: Anlatım, Grup Çalışması, Bireysel Çalışma |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Factors affecting mold growth and mycotoxin formation in foods(2) | a few books are used and various articles investigated about it. | Öğretim Yöntemleri: Anlatım |
| 10 | Prevention of mold growth and mycotoxin synthesis in foods(1) | several books and articles about the subject, sections written in the book. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası, Problem Çözme |
| 11 | Prevention of mold growth and mycotoxin synthesis in foods(2) | several books and articles about the subject, sections written in the book. | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Mycotoxin detoxification methods(1) | several books and articles about the subject, sections written in the book. | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 13 | Mycotoxin detoxification methods(2) | several books and articles about the subject, sections written in the book. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Methods used in mycotoxin analysis in foods | my own slights | Öğretim Yöntemleri: Anlatım, Grup Çalışması, Deney / Laboratuvar |
| 15 | Methods used in mycotoxin analysis in foods and recent developments. | my own slights, and the articles printed in the last 5 years | Öğretim Yöntemleri: Soru-Cevap, Grup Çalışması, Beyin Fırtınası |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
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 | ||