GMÜ637 - FOOD CONTAMINANTS
| Course Name | Code | Semester | Theory (hours/week) |
Application (hours/week) |
Credit | ECTS |
|---|---|---|---|---|---|---|
| FOOD CONTAMINANTS | GMÜ637 | Any Semester/Year | 3 | 0 | 3 | 7 |
| Prequisites | ||||||
| Course language | Turkish | |||||
| Course type | Elective | |||||
| Mode of Delivery | Face-to-Face | |||||
| Learning and teaching strategies | Lecture Discussion Preparing and/or Presenting Reports | |||||
| Instructor (s) | Department academic staff | |||||
| Course objective | The course provides a detailed discussion of the chemical and physical aspects of food contamination. Focus is on sources of contamination occurring naturally in food, formed during processing or production of food, introduced as food additives or as a consequence of migration from third party sources such as packaging materials or environmental pollutants. Chemical analysis and detection methods of the contaminants are over viewed. | |||||
| Learning outcomes |
| |||||
| Course Content | This course covers the substances used in agriculture, mycotoxins, phytotoxins, metalic contaminants, phycotoxins, environmental contaminants in food, process-induced food toxicants, migration compounds in food, food additives, safety of GM-food and nanofood, radioactivity in food, instrumentation and analysis of the food contaminants. | |||||
| References | Hand outs and relevant literatur will be provided. Supplementary References: Environmental Contaminants in Food,(C.F.Moffat, K.J. Whittle, 2000). Food Chemical Safety, Vol. 1: Contaminants, (D. H. Watson, 2001). Toxins in food,(W.M. Dabrowski, Z.Sikorski, 2005). | |||||
Course outline weekly
| Weeks | Topics |
|---|---|
| Week 1 | Types of food contaminants and their origins |
| Week 2 | The major classes of subtances used in agriculture and their mode of action |
| Week 3 | Phytotoxins |
| Week 4 | The chemistry information of process-induced food toxicants I |
| Week 5 | The chemistry information of process-induced food toxicants II |
| Week 6 | Migration compounds in food and thermodynamics in migration |
| Week 7 | Midterm exam |
| Week 8 | Phycotoxins |
| Week 9 | Safety of common food additives |
| Week 10 | Safety of genetically modified foods |
| Week 11 | Safety of nanofood |
| Week 12 | Chemical analysis and detection methods of the contaminants |
| Week 13 | Overview of healthrisks of the contaminants |
| Week 14 | Oral presentation of the students current food contamination issues |
| Week 15 | Preparation for final exam |
| Week 16 | FINAL EXAM |
Assesment methods
| Course activities | Number | Percentage |
|---|---|---|
| Attendance | 10 | 0 |
| Laboratory | 0 | 0 |
| Application | 0 | 0 |
| Field activities | 0 | 0 |
| Specific practical training | 0 | 0 |
| Assignments | 0 | 0 |
| Presentation | 2 | 30 |
| Project | 0 | 0 |
| Seminar | 0 | 0 |
| Midterms | 1 | 20 |
| Final exam | 1 | 50 |
| Total | 100 | |
| Percentage of semester activities contributing grade succes | 0 | 50 |
| Percentage of final exam contributing grade succes | 0 | 50 |
| Total | 100 | |
WORKLOAD AND ECTS CALCULATION
| Activities | Number | Duration (hour) | Total Work Load |
|---|---|---|---|
| Course Duration (x14) | 14 | 3 | 42 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Specific practical training | 0 | 0 | 0 |
| Field activities | 0 | 0 | 0 |
| Study Hours Out of Class (Preliminary work, reinforcement, ect) | 2 | 9 | 18 |
| Presentation / Seminar Preparation | 2 | 40 | 80 |
| Project | 0 | 0 | 0 |
| Homework assignment | 0 | 0 | 0 |
| Midterms (Study duration) | 1 | 30 | 30 |
| Final Exam (Study duration) | 1 | 40 | 40 |
| Total Workload | 20 | 122 | 210 |
Matrix Of The Course Learning Outcomes Versus Program Outcomes
| D.9. Key Learning Outcomes | Contrubition level* | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |
| 1. The graduates have acquired extensive and profound knowledge from the scientific work being carried out in their field. They are able to evaluate data critically and to draw conclusions from it. | X | ||||
| 2. The graduates have understanding of applicable techniques and methods and their limits. | X | ||||
| 3. They are aware of new developments in their field and familiarise themselves with new tasks systematically and without taking too long. | X | ||||
| 4. The graduates are able to formulate engineering problems and find solutions which require very considerable competence as far as methods are concerned. | X | ||||
| 5. The graduates are able to develop new and/or original idea and methods and apply innovative methods in solving the products or processes design problems. | X | ||||
| 6. The graduates have ability to use their powers of judgment as engineers in order to work with complex and possibly incomplete information, to recognise discrepancies and to deal with them. | X | ||||
| 7. The graduates are able to understand the impact of engineering solutions in an environmental and societal context. | X | ||||
| 8. The graduates have ability to design and implement the analytical modelling and experimental research, and deal with complexity and evaluate data critically. | X | ||||
| 9. The graduates have ability to understand professional, social and ethical responsibility and to act responsibly in the collection, integration, analysis, interpretation and communication of data. | X | ||||
| 10. The graduates have made a contribution through the written or oral presentation of original research results in the national and international scholarly community. | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest