Akademik Dersler - Tanıtım

Last Updated: 23/10/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
FTK507 - Food Toxicology	II. SEMESTER	3 +0	6.0

Language of Instruction	Türkçe
Course Type	Elective Courses
Course Instructor(s)	DR. ÖĞR. ÜYESİ ABDULLAH BURAK KARADUMAN
Mode of Delivery	face to face
Place of Delivery	On Campus
Used Educational Platforms	Face-to-face
Prerequisites	There is no prerequisite or co-requisite for this course.
Courses Recomended	Environmental Toxicology and Pesticides
Recommended Resources	Principles of Food Toxicology. (2026, March 23). Routledge & CRC Press. Food Contaminants Toxicity. (2026). In P. Alvito & H. Oliveira (Eds.), Methods and Protocols in Food Science. Springer US. https://doi.org/10.1007/978-1-0716-5096-7
Work Placement	Not Applicable
Aims of the Course	The aim of this course is to equip students with the knowledge and skills needed to evaluate biological and chemical hazards in food in relation to human health. The course covers foodborne illnesses of microbial and parasitic origin, naturally occurring toxic constituents of food, the safety of food packaging materials, and methods used to analyse xenobiotics in food. It also aims to enable students to evaluate the roles and basic approaches of national and international organisations involved in ensuring food safety.

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1	LO-1	Food additives.	Lecture Question & Answer Discussion
Week - 2	LO-2 LO-6	Mycotoxins and mycotoxicoses.	Lecture Discussion
Week - 3	LO-2 LO-6	Important mycotoxicoses.	Lecture Question & Answer Discussion
Week - 4	LO-2 LO-6	Botulism	Lecture Question & Answer Discussion
Week - 5	LO-2	Bacterial food intoxications.	Lecture Question & Answer Discussion
Week - 6	LO-3	Intoxications from caffeine.	Lecture Question & Answer Discussion
Week - 7	LO-3	toxications from caffeine.	Lecture Question & Answer Discussion
Week - 8	LO-3	Mushroom intoxications and treatment.	Lecture Question & Answer Discussion
Week - 9	LO-3	Mushroom intoxications and treatment.	Lecture Question & Answer Discussion
Week - 10	LO-3	Toxicants present in natural origin foods.	Lecture Question & Answer Discussion
Week - 11	LO-1	Food allergies and intolerance.	Lecture Question & Answer Discussion
Week - 12	LO-1	Food allergies and intolerance.	Lecture Question & Answer Discussion
Week - 13	LO-3 LO-4	Harmful effects of drugs and chemical substances present in foods on human health.	Lecture Question & Answer Discussion
Week - 14	LO-5 LO-6	Evaluation of food packaging.	Lecture Question & Answer Discussion

Health and Quality of Life

Health Sciences and Medical Technologies Agriculture, Food and Livestock

Open-Ended Test Homework Presentation

Assessment Method and Passing Requirements
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