Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | BÜLENT ZORLUGENÇ (bzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The main objective of the course is to supply information to the food engineering students about the contamination ways of the toxins to the living organisms by food consumption which is the one enterance way of toxins into the body. For this purpose, the toxicological evaluations performed and the general principles applied in the world and in our country for regulating the presence of several toxicants in foods is described. Information is given about the naturally occuring toxicants, the contaminants that have toxic effects when present in small amounts in foods, and the functions of food additives as well as their toxicological aspects when used improperly | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Learning the main concepts about the science of toxicology and understanding its relationship with food science |
PO-2 Has the skills of designing, applying and evaluating scientific research |
Examination Performance Project |
| LO-2 | Understanding the importance of toxicology science and its applications in terms of food safety programs |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-3 Integrates knowledge from different disciplines |
Examination |
| LO-3 | Understanding the fact that food consumption is an important way of entrance of toxins ino the living organism |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines |
Examination |
| LO-4 | Gaining information about the properties and toxic effects of inherent toxicants in foods |
PO-2 Has the skills of designing, applying and evaluating scientific research |
Examination |
| LO-5 | Gaining information about the ways of contamination and toxic effects of the chemical substances in foods |
PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-6 | Gaining information about the classification and functional aspects of food additives, understanding of general principles applied in using food additives |
PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-7 | Understanding that the use of food additives is performed at international level by monitoring detailed toxicological studies |
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Toxicology, toxins, branches of toxicology, classification of toxins, toxic doses, toxication, mechanism of toxic effects, mutagens, carcinogens, and teratogens in foods, toxicity tests- acute, subacute, chronic toxicity tests, end-points of assessment in food toxicology- NOAEL, ADI, GRAS, ML values, inherent toxicants in foods- definition, classification, toxic effects, food contaminants- definition, classification, toxic effects, food additives- definition, classification, safety and legal aspects, functions, common uses | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | General information about toxicology and toxins | Lecture, discussion or Distance Learning |
| 2 | Branches of toxicology, classification of toxins, toxic doses | Lecture, discussion or Distance Learning |
| 3 | Toxication- exposure to toxins, entrance of toxins into the body, their distribution, accumulation, metabolism, excretion | Lecture, discussion or Distance Learning |
| 4 | Mechanism of toxic effects - selective, nonspecific, special toxic effects | Lecture, discussion or Distance Learning |
| 5 | Mutagen, carcinogen and teratogen compounds in foods | Lecture, discussion or Distance Learning |
| 6 | Toxicity tests- acute, subacute, chronic toxicity tests | Lecture, discussion or Distance Learning |
| 7 | NOAEL, ADI, GRAS, ML values in food toxicology | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Inherent toxicants in foods - definition, classification, toxic effects | Lecture, discussion or Distance Learning |
| 10 | Food contaminants- definition, classification, safety and legal aspects | Lecture, discussion or Distance Learning |
| 11 | Antibiotics, Hormones, Mycotoxins, Nitrosamines, Packaging materials | Lecture, discussion or Distance Learning |
| 12 | Pesticides, PCB’s, PCDDF’s, PAH’s, Radionuclides, Trace metals | Lecture, discussion or Distance Learning |
| 13 | Food additives- definition, classification, safety and legal aspects, functions, common uses, Acids, Acidity regulators, Anticaking agents | Lecture, discussion or Distance Learning |
| 14 | Antifoaming agents, Antioxidants, Bulking agents, Coloring agents, Color retention agents, Emulsifiers, Emulsifying salts, Firming agents, Flavorings, Flavor enhancers | Lecture, discussion or Distance Learning |
| 15 | Flour treatment agents, Foaming agents, Gelling agents, Glazing agents, Humectants, Preservatives, Propellants, Rasing agents, Stabilizers | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | REQUIRED READING: Altuğ, T., 2002. Introduction to Toxicology and Food, CRC Press. Florida, 152 s. Altuğ, T. (Ed.)., 2009. Gıda Katkı Maddeleri.Sidas Medya Ltd. Şti. İzmir. 268 s. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 1 | 2 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 1 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 2 | 14 | 28 |
| b) Search in internet/Library | 1 | 14 | 14 |
| c) Performance Project | 3 | 5 | 15 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 6 | 18 |
| mid-term exam | 15 | 1 | 15 |
| Own study for final exam | 3 | 6 | 18 |
| final exam | 15 | 1 | 15 |
| 0 | |||
| 0 | |||
| Total work load; | 165 | ||