Nutrition and Dietetics
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

BES319

Course Name:

Food Additives and Toxicology

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	4

Language of instruction:

TR-EN

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr.Öğr.Üyesi AYLİN SEYLAM KÜŞÜMLER

Course Lecturer(s):

Dr.Öğr.Üyesi AYLİN SEYLAM KÜŞÜMLER

Course Assistants:

Course Objective and Content

Course Objectives:

The purpose of this course is to define the toxicity of toxic food components; to demonstrate an extensive knowledge on the formation of toxic substances, their sources, chemical structures; to define the adverse health effects of toxic substances; to demonstrate an understanding of mitigation strategies of the toxic components and safety limits of these food safety hazards

Course Content:

The toxicity of toxic food components; The criteria and methods used in toxicological evaluation of foods; Tests used in toxicological evaluation of foods; Food-borne microbial and parasitic diseases and intoxications; Toxic compounds naturally found in foods; Pesticides and veterinary drugs; Food additives; Heavy metals and other environmental contaminants; Irradiation of foods; Toxic compounds during food processing; Reliability of food packaging materials; Chemical and biological contamination in drinking water, control methods; To evaluate the toxicological aspects of the applications of genetic modification in newly developed foodstuffs and foods; National and international regulations on toxicological evaluations.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
1) Demonstrate a basic knowledge on basic toxicology
2) Develop knowledge on the toxic compounds, environmental contaminants, and toxicological evaluation of the changes that occur during the processing of foods
3) Gain knowledge on mitigation strategies to control the formation of toxic compounds
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Definition and toxicity of toxic foodstuffs	Reading lecture notes
2)	Criteria, methods and tests used in toxicological evaluation of foods	Reading the lecture notes related to the subject
3)	• Food additives and toxicological evaluations	Reading related lecture notes
5)	Irradiation of foods and toxicological evaluations, radioactive contaminants	Reading related lecture notes
6)	Toxicological evaluation of pesticides and veterinary drugs	Reading related lecture notes and literature follow-up
7)	Midterm	Studying all related lecture notes
8)	Foodborne microbial poisoning and diseases	Reading the lecture notes and literature on the subject
9)	• Evaluation of food packaging materials for food safety	Reading the related literature and lecture notes
10)	Toxicological evaluation of heavy metals and other environmental contaminants	Reading related lecture notes and literature
11)	Food processing methods and toxicological evaluation of the resulting compounds	Reading related lecture notes and literature follow-up
12)	• Evaluation of genetic modification applications in foods in terms of toxicology	Reading related literature and lecture notes
13)	Presentation on related topics	Preparing presentations by following related literature
14)	Repeating topics	Study of all lecture notes

Sources

Course Notes / Textbooks:	1. Stanley, O.T.2004. Food and Nutritional Toxicology, CRC Press. 2. Shibamoto, T., Bjeldanes, L.F. 2009. “Introduction to Food Toxicology”. Academic Press, Hartcourt Brace and Com. San Diego. 3. Sikorski, Z. E and Dabrowski, W. 2005. Toxins in Food, CRC Press 2005 4. Altuğ, T. (Ed.)., 2009. Gıda Katkı Maddeleri.Sidas Medya Ltd. Şti. İzmir. 268 s.
References:	Ders içeriğiyle ilgili bilimsel makaleler Scientific articles relevant to the course content

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3
Program Outcomes
1) Graduates have the knowledge of attaining scientific knowledge in the field, monitoring, evaluating and applying current literature.
2) Graduates provide preventive health education for individual, family and community by using the information obtained in health field.
3) Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice.
5) Graduates evaluates advanced knowledge and skills in the field of health with a critical approach.
6) Graduates transfer information and solution proposal for problems to people and institutions concerned about health field in written and verbally; listen to the thoughts, expectations and expectations of the people and institutions concerned.
7) Graduates become a role model for colleagues and society through Professional identity.
8) Graduates are competent enough to understand the anatomy, physiological functions and behavior of healthy individuals and/or the patients; it is empowering to understand the relationship between the individual's health and the physical and social environment.
9) As an individual, he acts in accordance with laws, regulations, legislation and professional codes of ethics regarding his duties, rights and responsibilities.
10) Cooperate with persons from related disciplines and act in accordance with social, scientific, cultural and ethical values at the stages of data collection, interpretation, application and announcement of results related to the health field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Graduates have the knowledge of attaining scientific knowledge in the field, monitoring, evaluating and applying current literature.	3
2)	Graduates provide preventive health education for individual, family and community by using the information obtained in health field.	2
3)	Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice.	3
5)	Graduates evaluates advanced knowledge and skills in the field of health with a critical approach.	3
6)	Graduates transfer information and solution proposal for problems to people and institutions concerned about health field in written and verbally; listen to the thoughts, expectations and expectations of the people and institutions concerned.	1
7)	Graduates become a role model for colleagues and society through Professional identity.	3
8)	Graduates are competent enough to understand the anatomy, physiological functions and behavior of healthy individuals and/or the patients; it is empowering to understand the relationship between the individual's health and the physical and social environment.	2
9)	As an individual, he acts in accordance with laws, regulations, legislation and professional codes of ethics regarding his duties, rights and responsibilities.	5
10)	Cooperate with persons from related disciplines and act in accordance with social, scientific, cultural and ethical values at the stages of data collection, interpretation, application and announcement of results related to the health field.	4

Learning Activity and Teaching Methods

Individual study and homework
Lesson
Homework
Q&A / Discussion

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Presentation

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Presentation	1	% 20
Midterms	1	% 20
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	14	42
Study Hours Out of Class	14	42
Presentations / Seminar	14	14
Midterms	7	21
Total Workload		119