| Code |
Course Name |
Language |
Type |
| GID 224 |
Food Toxicology; Contaminants&Additives |
Turkish |
Compulsory |
| Local Credits |
ECTS |
Theoretical |
Tutorial |
Laboratory |
| 3 |
6 |
3 |
0 |
0 |
| Course Prerequisites and Class Restriction |
| Prerequisites |
None |
| Class Restriction |
None |
| Course Description |
| Introduction to food toxicology, General knowledge Knowledge about toxicological concepts (LD50, NOEL, ADI, MAC, etc.),
food security and food Safety authorities Food contaminants occurred during food processing (acrylamids, nitrozamines, PAHs,
etc.), environmental contaminants (radioactivities, heavy metals, dioxin, etc.), contaminants formed during agricultural
practices (hormones, pesticides), metabolites of microorganisms(Bacterial and mould toxins), natural toxins and allergens,
GMOs; their significance for food quality and safety; Labelling Rules. Food Additives and their significance for food quality,
food processing and food safety aspects. Relevant regulatory affairs and regulations about food contaminants and food
additives. Enrichment or fortification of foods and labeling |
|
