Information Package / Course Catalogue
Food Toxicology
Course Code: BDB313
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

Definition of toxicology and food toxicology, examination of natural toxic compounds in foods and their effects on health, observation of chemical pollutants and their effects on food; examination of the the impact on health of toxic substances, taken from foods, that may occur during production, preparation, storage; and toxic compounds.

Course Content

Natural compounds and chemical pollutants that may cause toxic impact on human health, legal arrangements related to food toxicology in Turkey and the world.

Name of Lecturer(s)
Learning Outcomes
1.Defines fundamental concepts related to food toxicology; explains the toxicological properties of toxic substances that are naturally present in foods or are contaminants.
2.Classifies chemical contaminants present in foods or formed during the cooking process and links their sources to examples.
3.Evaluates the health effects of toxic substances that are naturally present in foods or formed subsequently, and interprets risk levels.
4.Explains preventive approaches aimed at reducing food-borne toxic risks and evaluates different strategies by comparing their effectiveness.
5.Compares legal regulations regarding food toxicology and food safety in Turkey and worldwide, and evaluates them in terms of professional practices.
Recommended or Required Reading
1.Altuğ, T., 2002. Introduction to Toxicology and Food, CRC Press. Florida, 152 s. Altuğ, T. (Ed.)., 2009.
2.Tayfur M. Gıda hijyeni, gıda kaynaklı enfeksiyonlar ve zehirlenmeler, Hatiboğlu, Ankara, 2009.
3.Besinlerdeki Toksik Öğeler-I, Sağlık Bakanlığı Yayın No:727, 2008.
4.Besinlerdeki Toksik Öğeler-II, Sağlık Bakanlığı Yayın No:727, 2008.
5.European Food Safety Authority (EFSA), http://www.efsa.europa.eu
Weekly Detailed Course Contents
Week 1 - Theoretical
Definition and general concepts of toxicology
Week 2 - Theoretical
Absorption, distribution, metabolism, excretion of toxins
Week 3 - Theoretical
Toxicokinetic and toxicodynamic interactions
Week 4 - Theoretical
Acute toxicity, chronic toxicity, toxicity tests
Week 5 - Theoretical
Food safety and risk analysis
Week 6 - Theoretical
NOAEL, ADI, GRAS, ML values in food toxicology
Week 7 - Theoretical
Mutagen, carcinogen and teratogen compounds in foods (Midterm exam)
Week 8 - Theoretical
Toxic substances in foods-Natural food toxins (Evaluation of the exam questions)
Week 9 - Theoretical
Toxic substances in foods -Microbial food toxins
Week 10 - Theoretical
Toxic substances in foods - Chemical pollutants present in foods
Week 11 - Theoretical
Toxic substances in foods –Pesticide residues in foods
Week 12 - Theoretical
Toxic substances in foods - Drugs used in veterinary medicine
Week 13 - Theoretical
Contaminants from packaging materials to food
Week 14 - Theoretical
Food additives and toxins
Assessment Methods and Criteria
Type of AssessmentCountPercent
Presentation1%5
Assignment1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory143270
Assignment1112
Presentation 1112
Midterm Examination110111
Final Examination114115
TOTAL WORKLOAD (hours)100
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
OÇ-1
4
1
1
2
1
3
3
2
1
OÇ-2
4
1
1
3
4
3
2
1
OÇ-3
5
2
3
3
2
3
4
3
1
1
OÇ-4
4
1
3
2
4
2
4
3
1
2
OÇ-5
3
2
1
3
2
3
5
2
2
Adnan Menderes University - Information Package / Course Catalogue
2026