1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. FOOD ENGINEERING DEPARTMENT
  4. 250 Food Engineering (Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 410FOOD TOXICOLOGY3 + 07th Semester4

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective The aims of this course are as follow: structures formtions and sources of the toxic components, effects of toxic food components on human health.
Course Content Description of toxic food components, factors affecting toxicity. Criteria, methods, and tests used for toxicological evaluation of foods. Food-borne microbial and parasitical diseases and poisoning. Natural toxins in foodstuffs. Pesticides, insectisids, herbicides etc. Heavy metals and other environmental contaminants. Food irradiation and radioactive isotopes. Toxic compounds formed during food processing. Chemical and biological contaminations in foods and drinking waters and control measures. Safety assessment of novel and genetically modified foods. National and international regulations for food safety. .
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Comprehend the toxic components
2Comprehend the formation and structures of toxic components
3Comprehend the effects of toxic components on human health.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 0011 1233 1 4533
LO 0022 2332 2 2343
LO 003 1323234 3434
Sub Total31679737 9121010
Contribution1022321203433

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14342
Mid-terms177
Final examination11313
Total Work Load

ECTS Credit of the Course





104

4
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1ÇETİN KADAKAL


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 410 FOOD TOXICOLOGY 3 + 0 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Prof. Dr. ÇETİN KADAKAL ckadakal@pau.edu.tr MUH A0210 %70
Goals The aims of this course are as follow: structures formtions and sources of the toxic components, effects of toxic food components on human health.
Content Description of toxic food components, factors affecting toxicity. Criteria, methods, and tests used for toxicological evaluation of foods. Food-borne microbial and parasitical diseases and poisoning. Natural toxins in foodstuffs. Pesticides, insectisids, herbicides etc. Heavy metals and other environmental contaminants. Food irradiation and radioactive isotopes. Toxic compounds formed during food processing. Chemical and biological contaminations in foods and drinking waters and control measures. Safety assessment of novel and genetically modified foods. National and international regulations for food safety. .
Topics
WeeksTopics
1 Topics about the thesis
2 Topics about the thesis
3 Topics about the thesis
4 Topics about the thesis
5 Topics about the thesis
6 Topics about the thesis
7 Topics about the thesis
8 Topics about the thesis
9 Topics about the thesis
10 Topics about the thesis
11 Topics about the thesis
12 Topics about the thesis
13 Topics about the thesis
14 Topics about the thesis
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam40Final Exam
Midterm Exam20Midterm Exam
Project40Project
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes