Course Name Code Semester T+U Hours Credit ECTS
Food Safety and Toxicology GDM 542 0 3 + 0 3 6
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level yuksek_lisans
Course Type Optional
Course Coordinator Prof.Dr. SUZAN ÖZTÜRK YILMAZ
Course Lecturers Prof.Dr. SUZAN ÖZTÜRK YILMAZ,
Course Assistants
Course Category Available Basic Education in the Field
Course Objective

To show the reasons, sources and ways of prevention of the factors that may be harmful to human health in the consumption of food.

Course Content

Harmful effects and methods of protection of human health from toxic / harmful substances or infections resulting from food processing, food processing or raw raw materials.

# Course Learning Outcomes Teaching Methods Assessment Methods
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,
Week Course Topics Preliminary Preparation
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
Course Notes <p>&nbsp;Food Safety, Sakarya University course notes .</p>
Course Resources

1. Toksikoloji, Besin Güvenliği ve Çevre Sağlığı kitabı, 2010. AÖF yayınları, Eskişehir.

2. Topal Ş., Gıda Güvenliği ve Kalite Yönetim sistemleri, 1996. TÜBİTAK.
3. Food Safety, Julie Miller Jones, 2004, CRS Press.
4. Erkmen O., Bozoğlu F., Food Safety, 2008, İlke Yayınevi, Ankara.
5.Göktan D., Tunçel G., Gıda Güvenliği Uygulamaları, 2011, Bornova, İzmir.
6.Başoğlo F., Gıda Kalite Kontrolünün Esasları ve Gıda Güvenliği Yönetim Sistemleri 2011, Dora Yayınevi, Bursa.

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. tü, Gazi Üniv., Toksikoloji ABD.

Order Program Outcomes Level of Contribution
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
Evaluation System
Semester Studies Contribution Rate
1. Ödev 50
1. Performans Görevi (Seminer) 50
Total 100
1. Yıl İçinin Başarıya 50
1. Final 50
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
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
Total Workload 139
Total Workload / 25 (Hours) 5.56
dersAKTSKredisi 6