Week
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Topics
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Study Metarials
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1
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Introduction to Toxicology , classification of toxic substances
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R1-GMÜ438 Food Toxicology Course notes and/or articles on the topic.
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2
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Uptake and distribution of toxicants in the organism
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R1-GMÜ438 Food Toxicology Course notes and/or articles on the topic.
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3
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Metabolic transformations
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R1-GMÜ438 Food Toxicology Course notes and/or articles on the topic.
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4
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Determination of toxicity
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R1-GMÜ438 Food Toxicology Course notes and/or articles on the topic.
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5
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Factors affecting toxicity
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R1-GMÜ438 Food Toxicology Course notes and/or articles on the topic.
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6
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Toxic substances that naturally present in the food
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R1-GMÜ438 Food Toxicology Course notes and/or articles on the topic.
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7
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Toxic substances that naturally present in the food ( cont`d)
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R1-GMÜ438 Food Toxicology Course notes and/or articles on the topic.
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8
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Food borne contaminants during food processing and storage
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R1-GMÜ438 Food Toxicology Course notes and/or articles on the topic.
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9
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Food additives
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R1-GMÜ438 Food Toxicology Course notes and/or articles on the topic.
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10
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Hormones (plant and animal )
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R1-GMÜ438 Food Toxicology Course notes and/or articles on the topic.
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11
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Mycotoxins, bacteria, toxins and parasites
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R1-GMÜ438 Food Toxicology Course notes and/or articles on the topic.
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12
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Pesticides
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R1-GMÜ438 Food Toxicology Course notes and/or articles on the topic.
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13
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Heavy metal contamination and radioactive wastes
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R1-GMÜ438 Food Toxicology Course notes and/or articles on the topic.
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14
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Packaging material residues. Cleaning and disinfectant residues
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R1-GMÜ438 Food Toxicology Course notes and/or articles on the topic.
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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Assoc. Prof. Emin Burçin ÖZVURAL
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Instructors
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-
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Assistants
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-
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Resources
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R1.GMÜ438 Food Toxicology course notes
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Supplementary Book
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SR.1. Helferich, W., Winter, C.K. (2001). Food Toxicology. CRC Press, Boca Raton.
SR.2. Deshpande, S.S. (2002). Handbook of Food Toxicology, Marcel Dekker, New York.
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Goals
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Provide information on food related toxins, their properties, classification, metabolism as well as natural toxic elements in food, food contaminants, factors affecting toxicity and determination of toxic effect
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Content
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Concept of toxicology, classification of toxic substances, intake, distribution and metabolic transformations of toxic substances in the organism, toxicity determination, factors affecting toxicity , toxic substances found naturally in food, food contamination during processing and storage, food additives , hormones, mycotoxins, bacteria and parasites, toxins, pesticides, heavy metal contamination, radioactive wastes, packaging material residues, cleaning and disinfectant residues
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Program Learning Outcomes |
Level of Contribution |
1
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To be able to apply mathematics, science and engineering theories and principles into Food Engineering problems.
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-
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2
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To be able to plan and perform product development applications in Food Engineering
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-
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3
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To be able to design and conduct experiments, as well as to analyze and interpret data
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-
|
4
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To be able to design and analyze a process for a specific purpose within technical and economical limitations
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-
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5
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To be able to recognize advanced technologies in engineering applications and solve the problems encountered during the implementation of these technologies
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3
|
6
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To be able to obtain information on contemporary issues by following technological developments and select and use appropriate tools in engineering applications
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-
|
7
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To have the ability to define, model, and solve problems related to Food Engineering.
|
-
|
8
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Extensive education to understand the effects of engineering calculations in universal and social size.
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-
|
9
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To be able to use modern techniques and calculation tools required for engineering applications.
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5
|
10
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To be able to have an information about current national and international legislations.
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4
|
11
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To be able to evaluate engineering solutions for the health, safety, and environmental problems.
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4
|
12
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To be able to get involved in interdisciplined and multidisciplined team work.
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-
|
13
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To have the awareness of professional liabilities and ethics.
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3
|
14
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To have the awareness of lifelong learning
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4
|
15
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To be able to perceive, adopt and implementation of social and cultural responsibilities.
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-
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