Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
FOOD TOXICOLOGY 10104037 2 + 0 2.0 6.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery theoric
Course Coordinator
Instructors
Assistants
Goals Having knowledge about the residues and contaminants in the pots and the existence of natural toxins, learning food-drug interactions and risk assessment
Course Content Toxic compounds that threaten public health in food
Learning Outcomes 1) food toxicology
2) have knowledge about the existence of natural toxins
3) food-drug interactions

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Food safety 1 Lecture; Problem Solving; Discussion

 Presentation (Including Preparation Time)
2. Week Food safety 2 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
3. Week Food contaminants 1 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
4. Week Food contaminants 2 Lecture; Problem Solving; Discussion

 Presentation (Including Preparation Time)
5. Week Food additives 1 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
6. Week Food additives 2 Lecture; Problem Solving; Discussion

 Presentation (Including Preparation Time)
7. Week Natural toxins in foods 1 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
8. Week Natural toxins in foods 2 Lecture; Problem Solving; Discussion

 Presentation (Including Preparation Time)
9. Week Food packaging materials 1 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
10. Week Food packaging materials 2 Lecture; Problem Solving; Discussion

 Presentation (Including Preparation Time)
11. Week Food-drug interactions 1 Lecture; Problem Solving; Discussion

 Presentation (Including Preparation Time)
12. Week Food-drug interactions 2 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
13. Week Risk assessment - Risk groups 1 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
14. Week Risk assessment - Risk groups 2 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Dincer B., Sarımehmetoğlu B. (2011). Veteriner Hekimlik Veteriner Halk Sağlığı. Şafak Matbaacılık, Ankara.
Varnam AH, Sutherland JP (1995). Meat and meat products. Technology, chemistry and microbiology. Chapman & Hall, UK.
Walstra P, Wouters JTM, Geurts TJ (2006). Dairy science and technolgy. 2nd ed., Taylor & Francis CRC, New York.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
PY25000
PY35000
PY45000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 4
Presentation (Including Preparation Time) 14 4
Final Exam 14 3
14 1
Dönem Sonu Sınavı (DSS) 14 1
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload