FOOD TOXICOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY316	FOOD TOXICOLOGY	6	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	Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
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)
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
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	Overview	Lecture, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Tayfur M.,(2009), Gıda Hijyeni, Gıda Kaynaklı Enfeksiyonlar ve Zehirlenmeler, Hatiboğlu Yayınları, Ankara
Püssa, T. (2013). Principles of food toxicology. Taylor & Francis Group. Retrieved from https://search.proquest.com.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	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.					4

KNOWLEDGE
Factual
	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.					4

SKILLS
Cognitive
	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,				3

SKILLS
Practical
	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				3

OCCUPATIONAL
Autonomy & Responsibility
	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.			2

OCCUPATIONAL
Learning to Learn
	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.				3

OCCUPATIONAL
Communication & Social
	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.				3

OCCUPATIONAL
Occupational and/or Vocational
	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				3

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	14	3	42
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	2	7	14
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	5	5
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	47	0	147