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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
FOOD SAFETY AND TOXİCOLOGY GDM 542 0 3 + 0 3 6
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Yüksek Lisans
Dersin Türü SECMELI
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


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.
 

Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Learn the effects, mechanisms and prevention methods of toxic substances in food on human health. 1 - 2 - 3 - 5 - A - C -
2 - They have information about poisonous mushrooms, mushroom poisonings and toxins. 1 - 2 - 5 - 12 - A -
3 - They have knowledge about food-borne health risks and food safety management systems 1 - 2 - 3 - A -
4 - Know the importance of food safety and basic concepts in toxicology. 1 - 2 - A -
Öğretim Yöntemleri: 1:Lecture 2:Question-Answer 5:Demonstration 12:Case Study 3:Discussion
Ölçme Yöntemleri: A:Testing C:Homework

Ders Akışı

Hafta Konular ÖnHazırlık
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.
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. türktox.org.tr/gida, Gazi Üniv., Toksikoloji ABD.


Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
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

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
Odev 1 50
PerformansGoreviSeminer 1 50
Toplam 100
Yıliçinin Başarıya Oranı 50
Finalin Başarıya Oranı 50
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(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
Assignment 1 25 25
Performance Task (Seminar) 1 20 20
Final examination 1 30 30
Toplam İş Yükü 139
Toplam İş Yükü /25(s) 5.56
Dersin AKTS Kredisi 5.56
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