TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF PHARMACY |
| PHARMACY PR. | |
| Code | ECS521 |
| Name | Food Toxicology |
| Term | 2021-2022 Academic Year |
| Semester | 9. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | Doç. Dr. Göksun DEMİREL |
| Course Instructor |
Doç. Dr. Göksun DEMİREL
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aims of this course are as follow: structures formtions and sources of the toxic components, effects of toxic food components on human health.
Course Content
Food contaminants
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Comprehend the formation and structures of toxic components |
| LO02 | Comprehend the effects of toxic components on human health. |
| LO03 | Comprehend the international food safety. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Have sufficient knowledge in pharmaceutical field and develop the knowledge gained. | 1 |
| PLO02 | - | Applies the profession in accordance with the existing laws and regulations,gains awareness of professional and ethical responsibility. | 4 |
| PLO03 | - | It serves the society as a pharmacist who is loyal to Atatürk's principles and reforms, equipped with Universal Knowledge, who uses Turkish correctly and knows at least one foreign language. | 1 |
| PLO04 | - | Communicates effectively both orally and in writing. | 4 |
| PLO05 | - | External appearance, attitude, attitude and behavior, with professional identity, role model and society becomes an example to colleagues. | 4 |
| PLO06 | - | Provides consultancy services to patients, community and health care personnel with a wide range of information on the drug,evaluates advanced knowledge and skills with a critical approach. | 5 |
| PLO07 | - | Possessing the knowledge of historical and current developments in the field of Pharmacy, monitoring, evaluation and application of scientific and evidence-based data, and adopting lifelong learning. | 5 |
| PLO08 | - | Have knowledge about health policies and health economics, pharmacy management and define the problems in pharmaceutical field. | 5 |
| PLO09 | - | Interprets information about current health and treatment problems. Plays an active role in community health. | 3 |
| PLO10 | - | Pharmacy integrates and develops professional knowledge with information from different disciplines and uses the acquired knowledge to improve the health level and quality of life of the community. | 4 |
| PLO11 | - | Students will be able to use the concepts and applications of basic sciences and basic medical sciences effectively in the field of Medicine and pharmacy and have the experience of working with these health sciences. | 3 |
| PLO12 | - | Acquires basic information about diseases, adopts and applies rational drug use on all drugs that affect systems. | 3 |
| PLO13 | - | By learning the basics of Clinical Pharmacy,will have the knowledge and skills to help provide drug/patient oriented pharmacy applications and individualized Pharmaceutical Care. | 1 |
| PLO14 | - | It plays a role in the evaluation and analysis of the events and cases related to the development of pharmacy profession and education. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction | Current literature and textbooks | |
| 2 | Food safety and international cooperation | Current literature and textbooks | |
| 3 | Toxicologically safe food and safe nutrition | Current literature and textbooks | |
| 4 | Definition of additives and contaminants | Current literature and textbooks | |
| 5 | Chemical components in foodstuffs | Current literature and textbooks | |
| 6 | Chemical substances and toxicology | Current literature and textbooks | |
| 7 | Contaminants in foods | Current literature and textbooks | |
| 8 | Mid-Term Exam | Exam | |
| 9 | Food additives | Current literature and textbooks | |
| 10 | International organizations in food safety | Current literature and textbooks | |
| 11 | E-codes I | Current literature and textbooks | |
| 12 | E-codes II | Current literature and textbooks | |
| 13 | ADI and risk groups | Current literature and textbooks | |
| 14 | Toxic compounds and their functions I | Current literature and textbooks | |
| 15 | Toxic compounds and their functions II | Current literature and textbooks | |
| 16 | Term Exams | EXAM | |
| 17 | Term Exams | EXAM |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||