Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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BEY249E | FOOD TOXICOLOGY | 3 | 3 | 3 | 6 |
GENERAL INFORMATION |
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Language of Instruction : | English |
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 | Assist.Prof. HATİCE MERVE BAYRAM |
Instructor(s) of the Course Unit | Assist.Prof. ISMAIL A. M. ELHATY |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | It's aimed to gain knowledge about toxic compounds which can be found in foods and their effects on human health and legal regulations related to toxic components. |
Contents of the Course Unit: | The natural compounds and chemical pollutants which may have toxic effects and their impact on human health and legal regulations on food toxicology. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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List the natural toxic substances and pollutants found in foods |
Explain various toxic substances by their mechanism of action. |
Examine foods for toxic components |
Explain basic information about food toxicology. |
Explain environmental contaminants. |
Relate data regarding potentially toxic food components using the appropriate methods |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | Literature Review, Individual Study | General principles in toxicology | Lecture, Discussion |
2 | Literature Review, Individual Study | Factors affecting toxicity | Lecture, Discussion |
3 | Literature Review, Individual Study | Toxicity tests, Determination of toxic compounds in foods | Lecture, Discussion |
4 | Literature Review, Individual Study | Natural toxin in animal products | Lecture, Discussion |
5 | Literature Review, Individual Study | Natural toxin in herbal foods | Lecture, Discussion |
6 | Literature Review, Individual Study | Microbial toxin in foods; algae, fungi, bacteria | Lecture, Discussion |
7 | Literature Review, Individual Study | Toxic contamination with industrial wastes | Lecture, Discussion |
8 | - | MID-TERM EXAM | - |
9 | Literature Review, Individual Study | Food safety assessment | Lecture, Discussion |
10 | Literature Review, Individual Study | Food additives | Lecture, Discussion |
11 | Literature Review, Individual Study | Toxic compounds formed during the processing of food | Lecture, Discussion |
12 | Literature Review, Individual Study | Food allergies and sensitivities | Lecture, Discussion |
13 | Literature Review, Individual Study | Metabolism and excretion of toxic substances | Lecture, Discussion |
14 | Literature Review, Individual Study | Food safety assessment | Lecture, Discussion |
15 | Literature Review, Individual Study | Food safety assessment methods ın the laboratory | Lecture, Discussion |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Takayuki Shibamoto, Leonard Bjeldanes, Introduction to Food Toxicology (2009), 2nd Edition |
Deshpande, S. S. (2002). Handbook of food toxicology. CRC Press. |
Püssa, T. (2013). Principles of food toxicology. Taylor & Francis Group. Retrieved from https://search.proquest.com. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.
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4 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.
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4 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,
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3 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems
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3 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.
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2 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.
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3 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.
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3 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics
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3 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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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 | 2 | 28 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 14 | 2 | 28 |
Assignment (Homework) | 4 | 4 | 16 |
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 | 2 | 28 |
Mid-Term Exam | 1 | 1 | 1 |
Preparation for the Mid-Term Exam | 6 | 2 | 12 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 68 | 0 | 156 |
Total Workload of the Course Unit | 156 | ||
Workload (h) / 25.5 | 6,1 | ||
ECTS Credits allocated for the Course Unit | 6,0 |