COURSE UNIT TITLE

: NATURAL TOXICANTS IN FOOD

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
KIM 4225 NATURAL TOXICANTS IN FOOD ELECTIVE 2 0 0 4

Offered By

Chemistry

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR RAZIYE ÖZTÜRK ÜREK

Offered to

Chemistry (Evening)
Chemistry

Course Objective

In this lecture the students will learn the importance of structures, effects and factors affecting production as well as metabolisms and determination methods of natural toxicants in food.

Learning Outcomes of the Course Unit

1   Classify natural toxicants in foods and explain their effects.
2   Express the basis of the determination methods of toxins in foods and their tolerance levels,
3   Discuss the factors affecting the production of natural toxicants in foods,
4   Discuss the metabolism of natural toxicants in foods by associating them with diseases.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to natural toxicants in food
2 Understanding toxin action: the structureand effects of neurotoxins
3 Assessing toxin intake
4 Identifying toxins and effects: glucosinolates
5 Effects on nutritional balance: antinutrients
6 Aflatoxin and aflatoxin metabolism
7 Relationship between the metabolism of aflatoxin and diseases
8 Presentation/Mid-term exam
9 Quality control methods of toxins in food
10 Staphylococcal enterotoxins and their analysis methods
11 Tolerances: glycoalkaloids in potatoes
12 Factors affecting mycotoxin production
13 Effects of biocides and other agents on mycotoxin production
14 Student's presentation

Recomended or Required Reading

Textbook(s): Watson D.H. (Ed) Natural Toxicants in Food, ISBN: 185075862-X, 1998.
Supplementary Book(s): Watson D.H. (Ed) Natural Toxicants in Food, ISSN: 09303332, 1987.

References:
Materials:

Planned Learning Activities and Teaching Methods


Presentation
Question-answer technique
Homework

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 ASG ASSIGNMENT
3 FIN FINAL EXAM
4 FCG FINAL COURSE GRADE MTE * 0.30 + ASG * 0.30 + FIN * 0.40
5 RST RESIT
6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.30 + RST * 0.40


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

Meaningful learning of the basic concepts given in presentations, association of concepts with each other, establishing the cause-result relationships and making comments by using the information available for problems and evaluating idea generation are carried out with mid-term and final exams, active participation to the lecture, homework.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

Prof.Dr.Raziye Öztürk Ürek
Dokuz Eylul University,Faculty of Science, Department of Chemistry
Division of Biochemistry, 35160, Kaynaklar Campus, IZMIR-TURKEY
raziye.urek@deu.edu.tr
Tel: 0 232 301 86 89

Office Hours

Wednesday, 15:00-16:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 13 2 26
Preparation before/after weekly lectures 13 2 26
Preparation for Mid-term Exam 1 12 12
Preparation for Final Exam 1 16 16
Preparing Individual Assignments 1 6 6
Final 1 2 2
Mid-term 1 2 2
TOTAL WORKLOAD (hours) 90

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17
LO.151255234255
LO.25453423455
LO.35453323455
LO.4522523455

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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