| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Food Safety and Toxicology | GDM 542 | 0 | 3 + 0 | 3 | 6 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | YUKSEK_LISANS |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Prof.Dr. SUZAN ÖZTÜRK YILMAZ |
| Dersi Verenler | Prof.Dr. SUZAN ÖZTÜRK YILMAZ, |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Alanına Uygun Temel Öğretim |
| Dersin Amacı | To show the reasons, sources and ways of prevention of the factors that may be harmful to human health in the consumption of food. |
| Dersin İçeriği |
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| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 1 | Learn the effects, mechanisms and prevention methods of toxic substances in food on human health. | Lecture, Question-Answer, Discussion, Demonstration, | Testing, Homework, |
| 2 | They have information about poisonous mushrooms, mushroom poisonings and toxins. | Lecture, Question-Answer, Demonstration, Case Study, | Testing, |
| 3 | They have knowledge about food-borne health risks and food safety management systems | Lecture, Question-Answer, Discussion, | Testing, |
| 4 | Know the importance of food safety and basic concepts in toxicology. | Lecture, Question-Answer, | Testing, |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 1 | Introduction, food safety and basic concepts in toxicology | |
| 2 | The importance of food safety and related legislation | |
| 3 | Methods of analysis of some toxic substances | |
| 4 | Food-borne health risks 1 (bacterias and molds) | |
| 5 | Food-borne health risks 2 (bacterias, parasites, viruses) | |
| 6 | Food-related health risks 3 (natural food contaminants) | |
| 7 | Food-related health risks 4 (chemical contaminants) | |
| 8 | Food additives | |
| 9 | Mushroom poisoning and toxins | |
| 10 | Hygiene and sanitation in food safety | |
| 11 | Effects of toxic substances in food on human health | |
| 12 | Food safety management system standards (ISO 22000, HACCP, GMP, BRC, IFS, EFSIS) | |
| 13 | Food Safety Practices | |
| 14 | Presentations and year-end evaluation |
| Kaynaklar | |
|---|---|
| Ders Notu | Food Safety, Sakarya University course notes . |
| Ders Kaynakları | 1. Toksikoloji, Besin Güvenliği ve Çevre Sağlığı kitabı, 2010. AÖF yayınları, Eskişehir. 2. Topal Ş., Gıda Güvenliği ve Kalite Yönetim sistemleri, 1996. TÜBİTAK. 7. Yurttagül M., Ayaz A., 2008. Besinlerdeki Toksik Ögeler I-II, Hacettepe Üniv., Ankara. 8. Erkmen O., 2010. Gıda Kaynaklı Tehlikeler ve Güvenli Gıda Üretimi, Gaziantep, Çocık Sağlığı ve Hastalıkları Dergisi, 53, 220-235. 9. Esatkaya A. E., 2014. www. türktox.org.tr/gida, Gazi Üniv., Toksikoloji ABD. |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | In addition to expanding and making deeper the knowledge established on high school education in a same or different area, to be able to reach knowledge, evaluate and interpret it to be able to do practice. | X | |||||
| 2 | By utilizing incomplete or limited data in his or her study area, to be able to expand the knowledge by scientific methods and use them in scientific, social and ethical responsibility. | ||||||
| 3 | To be able to define a problem, propose a solution method, solve it, evaluate the results and apply if it is necessary in his or her area. | ||||||
| 4 | To be able to transfer systematically the current developments, his or her studies to the other people as written, orally and visually. | ||||||
| 5 | To be able to develop new strategic approach and produce solutions by taking responsibility in unexpected and complicated situations in his or her area of practice. | ||||||
| 6 | To be able to have oral or written communication ability in one of well know foreign language (“European Language Portfolio Global Scale”, Level B2). | X | |||||
| 7 | To have knowledge about software and hardware about computers and be able to use and improve data processing and communication abilities. | ||||||
| 8 | To be able to watch scientific, social, and ethical values and teach and control them in the step of data collection, evaluation and announcement of them. | ||||||
| 9 | The qualifications gaining for values of scientific and ethical in stages of data collection, interpretation, dissemination and in all professional activities, | ||||||
| 10 | To create awareness about new and emerging applications of the profession; when the necessary gain skills to investigate and learn | X | |||||
| 11 | To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ödev | 100 |
| Toplam | 100 |
| 1. Yıl İçinin Başarıya | 50 |
| 1. Final | 50 |
| Toplam | 100 |
| AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
|---|---|---|---|
| Course Duration (Including the exam week: 16x Total course hours) | 16 | 3 | 48 |
| Hours for off-the-classroom study (Pre-study, practice) | 16 | 1 | 16 |
| Final examination | 1 | 30 | 30 |
| Assignment | 1 | 25 | 25 |
| Performance Task (Seminar) | 1 | 20 | 20 |
| Toplam İş Yükü | 139 | ||
| Toplam İş Yükü / 25 (Saat) | 5,56 | ||
| Dersin AKTS Kredisi | 6 | ||