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Course Description Course Name : Food Additives And Toxicology Course Code : GM 461 Course Type : Optional Level of Course : First Cycle Year of Study : 4 Course Semester : Fall (16 Weeks) ECTS : 3 Name of Lecturer(s) : Prof.Dr. MEHMET GÜVEN Prof.Dr. ZERRİN ERGİNKAYA Learning Outcomes of the Course : Gets information about the science of toxicology. Knows the process of the toxicology of food additives. Knows how to determine the legal limits of food additives. Knows the properties of food additives. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Teach toxic compounds and properties of foods, food additives, definition, classification and functions of the principles of food additives used in food processing and the legal regulations on the subject. Course Contents : Introduction to the science of toxicology, toxicity and the factors affecting toxicity, toxic compounds and properties of foods, food additives, definition, classification and functions of food additives used in food processing principles and legal regulations related to the topic Language of Instruction : Turkish Work Place : Classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 The introduction of information and resources related to the scope of the course book Related course and books Course notes 2 Definitions, classification and properties of poisons Reviewing references Course notes 3 Toxicity and factors affecting toxicity Reviewing references Course notes 4 Toxic substances in food, characteristics, quantities, tolerance values??, (algel, fungal and bacterial) Reviewing references Course notes 5 Food contaminants and impurities found in foods, definitions and classifications (metallic contaminants, pesticides, antibiotics, mycotoxins) Reviewing references Course notes 6 Food allergens and sensitivities Reviewing references Course notes 7 Food additives definition, classification and purposes Reviewing references Course notes 8 Preservatives, colorants, antioxidants, natural and artificial sweeteners, taste-odor agents, emulsifiers Reviewing references Course notes 9 Mid-term exam Related course and books Study until mid-term exam course notes 10 Principles of food additives used in food processing Reviewing references Course notes 11 Toxicological evaluation of food additives, approved for use in the process Reviewing references Course notes 12 Toxicity testing of food additives Reviewing references Course notes 13 The safe use of food additives and determine of food residue limits values, ADI value of the implementation of the vulnerable groups Reviewing references Course notes 14 Regulations and International Organizations Reviewing references Course notes 15 Presentation of home work Related course and books Course notes 16/17 Final exam Related course and books Study until final exam course notes   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Altuğ, T., 2001. Food Additives. Meta Basım, İzmir, 286 s.  Branen, L.,Davidson, P. M., Salminen, S., 2002. Food Additives.2. ed., Marcel Dekker, New , York,Basel.  Helferich, W., Winter, C. K., 2001. Food Toxicology. CRC Press, New York  McClements, D. J., 2005. Food Emulsions. 2. Ed. CRC Press, New York.  Socaciu C., 2008. Food Colorants. CRC Press, New York.p.620. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 75     Homeworks/Projects/Others 2 25 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 4 2 Improve a process-based system using the methods of measurement and evaluation 3 3 Has knowledge in the fields of basic science, engineering and food science and technology 5 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 4 5 Researches and analyzes complex systems using scientific methods 4 6 Uses objective and subjective methods to evaluate food quality and interprets the results 4 7 Selects and uses modern technical systems in food engineering and technology applications 2 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 2 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 3 10 Complies with teamwork 4 11 Analytically and critically evaluates the learned information. 4 12 Knows the necessity of lifelong learning. 4 13 Communicates effectively and healthily in the relevant field and uses communication technologies 3 14 Knows a foreign language at a level to follow the literature about foods and communicate 3 15 is respectful of professional ethics 4 16 Has ability to plan, implement and develop a food process 3 17 Knows the legislation and management systems related to foods 5 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 2 28     Out of Class Study (Preliminary Work, Practice) 14 3 42 Assesment Related Works     Homeworks, Projects, Others 2 2 4     Mid-term Exams (Written, Oral, etc.) 1 2 2     Final Exam 1 2 2 Total Workload: 78 Total Workload / 25 (h): 3.12 ECTS Credit: 3