Course Information

Course Name	Turkish	Gıda Toksikolojisi
	English	Food Toxicology
Course Code	GID 511	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	-	3	3	-	-
Course Language		Turkish
Course Coordinator		Neşe Şahin Yeşilçubuk
Course Objectives		1. Understanding of structures, formations, sources, mechanisms of toxic substances found in foods 2. Evaluation of adverse effects of toxic substances on human health 3. Control and mitigation strategies for food related hazards 4. Toxicological evaluation of novel foods
Course Description		The definition of toxic food components and their effects on health, food allergies and hypersensitivity, criteria used for toxicological evaluation of foods, methods and tests; toxic compounds found naturally in foods, toxicological evaluation of pesticides and veterinary drugs, Food-borne microbial toxins, food additives, and toxicological evaluation point of view, safety assessment of food packaging materials, evaluation of heavy metals and other environmental contaminants from the toxicological perspective, irradiation of food, food-processing methods and toxicological evaluation of compounds formed during these processes; toxicological evaluation of novel foods, genetically modified foods, National and international regulations for toxicological evaluations
Course Outcomes
Pre-requisite(s)
Required Facilities
Other
Textbook
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