Information Package / Course Catalogue
Basic Approaches in Food Safety and Risk Analysis
Course Code: ZST526
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 0
Credit: 3
Lab: 0
ECTS: 8
Objectives of the Course

Determination of food additives, agricultural pesticide residues, chemicals formed during cooking such as mycotoxins and acrylamide, chemicals reflected from environmental pollution such as metals and organic chlorinated compounds, and the effects of food chemicals on human health through risk assessment methods

Course Content

Basic toxicological concepts and definitions, NOAEL (No Observed Adverse Effect Level), ADI (Acceptable Daily Intake), GRAS (Generally Recognized As Safe), ML values, reliability limits of toxic substances, risk assessment of food additives, risk management, and risk communication, national and international legal regulations.

Name of Lecturer(s)
Prof. Ayşe Demet KARAMAN
Learning Outcomes
1.Students learn basic information and definitions
2.Students learn food safety systems.
3.Students learn prerequisite programs.
4.Students learn the identification of hazards and preventive measures.
5.Students learn the risk assessment process.
6.Students learn the HACCP system.
7.Students learn legal regulations.
8.Students learn examples of risk analysis (outside the food sector).
9.Students learn examples of risk analysis (within the food sector).
Recommended or Required Reading
1.Brown, M., Stringer, M. (Eds.). (2002). Microbiological risk assessment in food processing. Woodhead Publishing.
Weekly Detailed Course Contents
Week 1 - Theoretical
Basic information and definitions
Week 2 - Theoretical
Food safety systems
Week 3 - Theoretical
Prerequisite programs
Week 4 - Theoretical
Operational control
Week 5 - Theoretical
Identification of hazards and preventive measures
Week 6 - Theoretical
Risk assessment process
Week 7 - Theoretical
Legal regulations and HACCP
Week 8 - Intermediate Exam
Midterm exam
Week 9 - Theoretical
Risk analysis (outside the food sector)
Week 10 - Theoretical
Examples of risk analysis (outside the food sector)
Week 11 - Theoretical
Examples of risk analysis (within the food sector)
Week 12 - Theoretical
Example of risk analysis
Week 13 - Theoretical
Production and distribution planning considering production risks in food chains: application in a dairy processing facility
Week 14 - Theoretical
General evaluation
Week 15 - Theoretical
General evaluation
Week 16 - Final Exam
Final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%30
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory154290
Assignment45332
Individual Work96272
Midterm Examination1224
Final Examination1224
TOTAL WORKLOAD (hours)202
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
OÇ-1
2
4
3
3
3
OÇ-2
2
4
3
3
3
OÇ-3
2
4
3
3
3
OÇ-4
2
4
3
3
3
OÇ-5
2
3
3
3
3
OÇ-6
2
3
3
4
4
OÇ-7
2
3
3
3
3
OÇ-8
3
3
OÇ-9
3
4
4
Adnan Menderes University - Information Package / Course Catalogue
2026