FOOD TOXICOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY249	FOOD TOXICOLOGY	3	3	3	6

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assoc.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Assist.Prof. ALP HEPSEV
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It's aimed to gain knowledge and attitudes regarding the toxic compounds that can be found in foods, their effects on human health, and the legal regulations related to these toxic compounds.
Contents of the Course Unit:	Naturally occurring compounds in foods that may cause toxic effects, naturally occurring toxins of plant and animal origin, microorganism-related toxins, industrially and environmentally derived chemical contaminants, food toxicity, food additives, toxic compounds formed during food processing, food allergies and sensitivities, metabolism and elimination of toxic substances, food safety assessment.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explains the factors that affect toxicity.
Outlines the natural toxic substances found in foods.
Identifies various toxic substances along with their mechanisms of action.
Explains microbial toxins in foods (algae, fungi, bacteria).
Identifies toxic contaminations resulting from industrial waste.
Identifies toxic compounds that occur during the processing of foods.
Explains environmentally sourced toxic contaminants.
Relates data on potentially toxic food components using appropriate methods.
Explains food allergies and sensitivities with examples.
Discovers the metabolism of toxic substances and their excretion from the body.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Web-Based Research	General Principles in Toxicology	Lecture, Discussion, Question-Answer
2	Individual Study	Factors Affecting Toxicity	Lecture, Discussion, Question-Answer
3	Individual Study	Toxicity Tests, Determination of Toxic Compounds in Foods	Lecture, Discussion, Question-Answer
4	Individual Study	Natural Toxins in Animal Products	Lecture, Discussion, Question-Answer
5	Individual Study	Natural Toxins in Herbal Foods	Lecture, Discussion, Question-Answer
6	Individual Study	Microbial Toxins in Foods; Algae, Fungi, Bacteria	Lecture, Discussion, Question-Answer
7	Individual Study	Toxic Contamination with Industrial Wastes	Lecture, Discussion, Question-Answer
8	Individual Study	Toxicity of Nutrients	Lecture, Discussion, Question-Answer
9	Individual Study	Food Additives	Lecture, Discussion, Question-Answer
10	-	MID-TERM EXAM	-
11	Individual Study	Toxic Compounds Formed During the Processing of Food	Lecture, Discussion, Question-Answer
12	Individual Study	Food Allergies and Sensitivities	Lecture, Discussion, Question-Answer
13	Individual Study	Metabolism and Excretion of Toxic Substances	Lecture, Discussion, Question-Answer
14	Individual Study	Food Safety Assessment	Lecture, Discussion, Question-Answer, Application-Based Learning
15	Individual Study	Food Safety Assessment Methods in Laboratories	Lecture, Discussion, Question-Answer
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Bagchi, D., & Swaroop, A. (Eds.). (2016). Food toxicology (1st ed.). CRC Press.
Deshpande, S. S. (2002). Handbook of food toxicology. CRC Press.
Omaye, S. T. (2004). Food and nutritional toxicology. CRC Press.
Püssa, T. (2013). Principles of food toxicology. Taylor & Francis Group.
Sachan, A., & Hendrich, S. (Eds.). (2017). Food toxicology: Current advances and future challenges. Apple Academic Press.
Shibamoto, T., & Bjeldanes, L. (2009). Introduction to food toxicology (2nd ed.). Academic Press.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	50		Optical (Test) Exam
Final Exam	1	50		Optical (Test) Exam
TOTAL	2	100

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of Nutrition and Dietetic practice.					4
2	Define current knowledge and practices in Nutrition and Dietetics.				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.			2

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Asses general health problems related to nutrition.				3
2	Explain the Nutrition and Dietetic practices by using knowledge in this field.					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.		1

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply knowledge and skills in the field of Nutrition and Dietetics.				3
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.				3

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the information about Nutrition and Dietetics with a critical perspective.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.				3
2	Communicate effective verbal and written interaction between individuals.				3

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.					4
2	Respond to clients' health, social and environmental problems.					4
3	Evaluate the nutritional status of the patients.	0
4	Interpret the clinical findings of the patients in terms of nutrition.	0
5	Plan client-specific nutritional treatments.	0

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	3	42
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	14	3	42
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	3	21
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	51	0	149