COURSE SYLLABUS

FOOD CONTAMINANTS

1	Course Title:	FOOD CONTAMINANTS
2	Course Code:	VBH5026
3	Type of Course:	Optional
4	Level of Course:	Second Cycle
5	Year of Study:	1
6	Semester:	2
7	ECTS Credits Allocated:	4
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. FİGEN ÇETİNKAYA
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	e-mail: fcetinkaya@uludag.edu.tr Uludağ Ünv. Veteriner Fak. Besin Hijyeni ve Teknolojisi Anabilim Dalı
18	Website:
19	Objective of the Course:	To teach health hazards of veterinary drug residues (antibiotics and anabolic hormones) in foods and the contamination with pesticides, heavy metals, polycyclic aromatic hydrocarbons (PAHs), dioxins and polychlorinated biphenyls (PCB’s) of foods
20	Contribution of the Course to Professional Development

Learning Outcomes:

1	The use of antibiotics in veterinary medicine ;
2	Significance for human health and food technology of antibiotic residues in foods of animal origins ;
3	Classification of anabolic hormones and their use in veterinary medicine ;
4	Health risks of hormone residues in foods ;
5	Classification and usage causes of pesticides, and health hazards of their residues in foods;
6	The presence of heavy metal residues in foods and their health effects;
7	The presence of polycyclic aromatic hydrocarbons (PAHs) in foods and their health effects;
8	The presence of dioxins and polychlorinated biphenyls (PCB’s) in foods and their health effects;

22	Course Content:

Week	Theoretical	Practical
1	Definition and classification of residues and contaminants in foods
2	The use of antibiotics in veterinary medicine
3	The presence of antibiotic residues in foods of animal origin and the factors affecting residual levels
4	Risks for human health and food technology of antibiotic residues
5	Growth of antibiotic-resistant microorganisms
6	Classification and usage causes in veterinary medicine of anabolic hormones
7	The presence of anabolic hormone residues in foods and the factors affecting their levels
8	Risk to human health from anabolic hormone residues
9	Using prohibited substances for anabolic effects and related legal regulations
10	Classification of pesticides and their residues in foods
11	Adverse effects of pesticide residues on human health
12	Mainly heavy metals harmful to health
13	The presence of polycyclic aromatic hydrocarbons (PAHs) in foods, and human health significance
14	The presence of dioxins and polychlorinated biphenyls (PCB’s) in foods and their possible carcinogenic effects

23	Textbooks, References and/or Other Materials:	1. Erol, İ., 2007. Gıda Hijyeni ve Mikrobiyolojisi. ISBN: 978-975-00131-0-9, Pozitif Matbaacılık Ltd. Şti., Ankara. 2. Çetinkaya, F., Elal Muş, T., 2010. Hayvansal Gıdalarda Hormon Kalıntıları, Tüketici Sağlığına Yönelik Riskler ve İlgili Yasal Düzenlemeler. U. Ü. Veteriner Fakültesi Dergisi, 29, 77-82. 3. Tayar, M., 2010. Gıda Güvenliği. ISBN: 978-605-89021-4-5, Ekosan Matbaacılık San. Tic. Ltd. Şti., İstanbul. 4. D’Mello, J.P.F., 2003. Food Safety. Contaminants and Toxins. ISBN: 0-85199-607-8, Cromwell Press, UK.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	100
Total	1	100
Contribution of Term (Year) Learning Activities to Success Grade		0
Contribution of Final Exam to Success Grade		100
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High