Faculty of Engineering and Natural Sciences · Food Engineering (English 30%) · Undergraduate
Course Objective
This course is intended for students who are interested in basic food toxicology and food additives concepts to gain an understanding of the various sub disciplines in food toxicology and food additives, and demonstrate his/ her comprehension of food toxicology concepts and critical thinking.
Course Content
1. Analyze data regarding potentially toxic food components by applying efforts of logic, statistics, chemico-analytical and other appropriate methods in an integrative manner.
2. Apply meaningful and mindful effort to explain major modes of toxicity of key foodborne toxicants, based on chemical nature, metabolism, sites of action and toxicity mechanisms.
3. Design remediation and detoxification strategies for key foodborne toxicants.
4. Appropriately assess human risk from foodborne toxicants of current interest and major health significance.
5. Communicate effectively with professionals and citizens about food toxicology.
6. Develop habits of thinking relevant to the understanding and practice of food toxicology, including aspects of a growth mindset, emphasizing effective effort.
7. Look at the ingredient label of a food product and be able to assign functions to most, if not all, of the ingredients.
8. Discuss alternative ingredient choices for food products.
9. Determine the regulatory status of any food ingredient.
10. Discuss the likely changes in ingredients if a product were processed in a different manner.
11. Discuss the contributions and the limitations of food additives in our food supply.
12. Discuss the methods used for evaluating the safety of food additives.
Required Resources
- Introduction to Food Toxicology, 2nd ed. 2009 – Takayuki Shibamoto, Leonard F. Bjeldanes; Academic Press
- Food Additives, 2nd ed. 2002 – A. Larry Branen, P. Michael Davidson, Seppo Salminen, John Thorngate; CRC Press, Taylor & Francis Group; Marcel Dekker, Inc.
Recommended Resources
- Principles of Food Toxicology, 2nd ed. 2013 – Tõnu Püssa; CRC Press LLC
- Food Additives: A Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References, 1st ed. 2004 – James N. Parke and Philip M. Parker, Editors; ICON Health Publications
Course Learning Outcomes
- Look at the ingredient label of a food product and be able to assign functions to most, if not all, of the ingredients.
- Discuss the likely changes in ingredients if a product were processed in a different manner.
- Discuss alternative ingredient choices for food products.
- Design remediation and detoxification strategies for key foodborne toxicants.
- Communicate effectively with professionals and citizens about food toxicology.
- Develop habits of thinking relevant to the understanding and practice of food toxicology, including aspects of a growth mindset, emphasizing effective effort.
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 14 | 3 | 42 |
| Out of Class Study Period | 14 | 1 | 14 |
| Midterm | 1 | 15 | 15 |
| Quiz | 0 | 0 | 0 |
| Assignment | 2 | 5 | 10 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 19 | 19 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Review of basic nutrition, intro to BAFC and classification as a nonnutrient, major categories and sources | -Liu Paper -Higdon Chapters 1-5 |
| 2 | BAFC not always beneficial: choline and supplements | -Higdon Chapter 21 -Benzie Chapter 17 |
| 3 | Bioactive Food Compounds in coffee and tea | Higdon Chapters 6-7 |
| 4 | Bioactive Food Compounds in chocolate | -Hannum paper -Arranz paper |
| 5 | Red, orange and yellow: carotenoids | -Higdon Chapter 8 |
| 6 | Grapes and berries: anthocyanins, resveratrol, chlorophyll, flavonoids | -Higdon Chapters 9, 11, 19 |
| 7 | Garlic and Cruciferi: organosulfur compounds, isothiocyanates, indole-3-carbinol | -Higdon Chapters 13, 14, 17 -Archarya paper (cardamom) |
| 8 | Ara Sınav | Ara Sınav |
| 9 | Curcumin: turmeric in Alzheimer’s and inflammatory pathways | -Benzie Ch. 13 |
| 10 | Peperine: effect on fat call production and synergistic effects with turmeric | -Park paper (peperine) -Banji paper: synergism -Jacobs paper |
| 11 | Fenugreek and cinnamon: type II diabetes and blood glucose control | -Benzie, Ch. 19 |
| 12 | Flowers and Chilis: capsaicin and crocetin | -Rajput incelemesi (kapsaisin) -Gutheil kağıdı (safran) |
| 13 | -Additive regulation and approval for use: GRAS system -Preservation additives and biological activity: Nitrites, sulfites, sodium chloride etc. | -Rozin paper -Cook, He, Heerspink papers on sodium |
| 14 | Color additives: risks, benefits and biological effects of natural vs. artificial | -CSPI report on food additives |
| 15 | Flavor additives-salt, natural flavors and artificial flavors-risk, benefits and biological effects | -WHO report on additives |
| 16 | Final Sınavı | Final Sınavı |