Information Package / Course Catalogue
Food Toxicology
Course Code: VBH529
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 0
Credit: 1
Lab: 0
ECTS: 3
Objectives of the Course

The course aims to provide with information to the students about structure, formation, sources of toxic compounds in foods; detection of adverse effects on health; mechanisms of action; methods and safety limits in which hazards can be controlled.

Course Content

Classification of toxic food components, food additives, toxicology and health risks, reliability of food packaging materials, toxicological evaluation of genetic modification applications in foods and national and international regulations

Name of Lecturer(s)
Learning Outcomes
1.To have knowledge about toxic foods and toxic compounds in foods
2.To learn foodborne microbial and parasitic toxic substances, to have information about public health hazards and to learn about prevention measures
3.Veterinary medicines, pesticides, the presence of environmental pollution in food and public health
4.To have knowledge about toxic substances transmitted during processing and packaging of foods and to learn and evaluate prevention measures
5.To be able to comment on toxic hazards arising from newly developed foods and apply protection measures
6.To have knowledge about national and international measures in toxic assessments
Recommended or Required Reading
1.Concon, J. M. 1988. Food Toxicology.
2.Marcel Dekker, NY. Moffat, C.M. and K. Whittle. 1999. Environmental Food Contaminants in Food.
3.CRC Press, Boca Raton, FL.Shibamoto, T. and L.F. Bjeldanes. 1993. Introduction to Food Toxicology. Academic Press, Hartcourt Brace & Com. San Diego
4.Steinhart, C.E., Doyle, M.E. and B.A. Cochrane. 1995. International Food Safety Handbook
5.Marcel Dekker, NY. Vries, de J. 1997. Food Safety and Toxicity. CRC Press, Boca Raton
Weekly Detailed Course Contents
Week 1 - Theoretical
Toxicology meaning, definition and classification of toxic food components
Week 2 - Theoretical
The history of food toxicology, effects of food-borne toxic substances on human health
Week 3 - Theoretical
Foodborne microbial diseases and toxins (bacterial and parasitic toxins)
Week 4 - Theoretical
Mycotoxins and health risks in foods
Week 5 - Theoretical
Toxic compounds naturally found in foods
Week 6 - Theoretical
Food-borne pesticides and veterinary drug residues
Week 7 - Theoretical
Health risks and toxicology of food additives
Week 8 - Intermediate Exam
Midterm exam
Week 9 - Theoretical
Heavy metal contamination in foods
Week 10 - Theoretical
Other environmental contaminants (Dioxin, melamine, caramel and 4-methylimidazole, acrolein etc.)
Week 11 - Theoretical
Food sensitivities (allergens intolerance)
Week 12 - Theoretical
Toxic substances formed during food processing (PAH, acrylamide, furans, trans fatty acids etc.)
Week 13 - Theoretical
Health risks arising from food packaging materials and packaging material reliability
Week 14 - Theoretical
Toxicological evaluation of newly developed (functional) foods and genetic modification applications in foods
Week 15 - Theoretical
Effects of toxic substances and therapeutic agents on intestinal biota
Week 16 - Final Exam
Final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140114
Reading140228
Midterm Examination113114
Final Examination118119
TOTAL WORKLOAD (hours)75
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
PÇ-11
PÇ-12
PÇ-13
OÇ-1
5
5
4
OÇ-2
5
5
4
OÇ-3
5
5
4
OÇ-4
5
5
4
OÇ-5
5
5
4
OÇ-6
5
5
4
Adnan Menderes University - Information Package / Course Catalogue