|
Week - 1 |
What is a Food Additive? |
|
Week - 2 |
Functions of Food Additives |
|
Week - 3 |
Major Food Additives |
|
Week - 4 |
Factors Affecting the Production and Market of Food Additives |
|
Week - 5 |
Methods of Obtaining Food Additives, Uses and Limitations |
|
Week - 6 |
Food Additives and Legal Regulations |
|
Week - 7 |
Determination of Food Additive Intake |
|
Week - 8 |
Description of toxic food ingredients |
|
Week - 9 |
Criteria, methods and tests used in the toxicological evaluation of foods |
|
Week - 10 |
Toxic compounds formed during food processing |
|
Week - 11 |
Food allergies and food sensitivities |
|
Week - 12 |
Foodborne mycotoxins and the mechanism of poisoning |
|
Week - 13 |
Foodborne parasites-protozoan and poisoning mechanisms |
|
Week - 14 |
Mechanism of poisoning by foodborne bacteria and viruses |
Anadolu Info Package 
Turkish 
English