Information Package / Course Catalogue
| Course Code | : VBH527 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
To have sufficient knowledge about definition of contaminants, risks in foodstuffs, heavy metals, pesticides, radionuclides, antimicrobial agents
General information about food additives and contaminants, classification of food additives, environmental pollutants, chemical pollution, mycotoxins and chemical pollution risk analysis in foods
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| 1. | Karakaya, A.E. : Gıda katkılarının toksikolojik yönden değerlendirme ilkeleri. Teknolojik, Toksikolojik ve Yasal Açıdan Gıda Katkıları. Seminer Notları. SEGEM 12-16 Aralık 1988. Ankara. |
| 2. | Benford D.: The Acceptable Daily Intake. A Tool For Ensuring Food Safety. ILSI Europe Concise Monographs Series. ILSI Press. Belgium. (2000). |
| 3. | Commission of the European Communities: White Paper: Strategy For a Future Chemicals Policy (2001). |
| 4. | Rosenberg M. : Life Expectancy Overview of Life Expectancy. http://geography.about.com/od/populationgeography/a/lifeexpectancy.htm (Erişim 21/02/2011) |
| 5. | National Library of Medicine. Toxicology Tutorials. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Presentation | 1 | %5 |
| Assignment | 1 | %5 |
| Midterm Examination | 1 | %20 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Assignment | 1 | 3 | 1 | 4 |
| Presentation | 1 | 3 | 1 | 4 |
| Midterm Examination | 1 | 5 | 1 | 6 |
| Final Examination | 1 | 7 | 1 | 8 |
| TOTAL WORKLOAD (hours) | 50 | |||
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 | 5 | ||||||||||
OÇ-2 | 5 | 5 | 5 | ||||||||||
OÇ-3 | 5 | 5 | 5 | ||||||||||
OÇ-4 | 5 | 5 | 5 | ||||||||||
OÇ-5 | 5 | 5 | 5 | 5 | 5 | ||||||||
OÇ-6 | 5 | 5 | 5 | ||||||||||