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Course Code: 
PHAR 567
Course Type: 
Elective
P: 
2
Lab: 
0
Credits: 
2
ECTS: 
3
Course Language: 
English
Course Coordinator: 
Course Objectives: 
The aim of this course is to provide students of the Faculty of Pharmacy with an overview of food and food chain toxicology.
Course Content: 

a) Theoretical part: In this course, food allergies and sensitivities, algae, fungi or bacterial origin toxins, food additives and food contaminants will be discussed.

b) Laboratory applications: -  

Course Methodology: 
1: Lecture, 2: Question-Answer, 3: Discussion, 4: Presentation
Course Evaluation Methods: 
A: Multiple Choise Questions, B: Homework

Vertical Tabs

Course Learning Outcomes

Learning Outcomes

Programme learning outcomes

Teaching Methods

Assessment Methods

1) Argue the importance of food toxicology for human health.

1, 2, 3, 4

1, 2, 3, 4

A, B

2) Explains the toxicity mechanisms of mycotoxins and fungal toxins, explains the toxicity symptoms and clinical treatment methods.

1, 2, 3, 4

1, 2, 3, 4

A, B

3) Explains the toxicity mechanism of preservative, flavoring, coloring, flavor enhancing agents used in foods, explains the toxicity symptoms and clinical treatment methods.

1, 2, 3, 4

1, 2, 3, 4

A, B

4) Explains the toxicity mechanism of food contaminants in the food chain, explains the toxicity symptoms and clinical treatment methods.

1, 2, 3, 4

1, 2, 3, 4

A, B

5) Explain the toxicity symptoms of food allergens and the treatment methods to be applied in the clinic.

1, 2, 3, 4

1, 2, 3, 4

A, B

 

Course Flow

Week

Theoretical Topics

Lab Content

Study Materials

1

INTRODUCTION TO FOOD AND NUTRITIONAL TOXICOLOGY

 

 

2

FOOD ALLERGY-FOOD DRUG INTERACTIONS-FOOD HYPERSENSITIVITY

 

 

3

ANIMAL TOXINS

 

 

4

PHYTOTOXINS

 

 

5

MYCOTOXINS

 

 

6

MUSHROOMS

 

 

7

FOOD CONTAMINANTS FROM INDUSTRIAL WASTES

 

 

8

HEAVY METALS AS A FOOD CONTAMINANT

 

 

9

TOXICANTS FORMED DURING FOOD PROCESSING

 

 

10

Presentations

 

 

11

Presentations

 

 

12

Presentations

 

 

13

Presentations

 

 

 

Recommended Sources

Textbook

  1. Takayuki Shibamoto, Leonard F.Bjeldanes. Introductıon to Food Toxıcology, Second Ed. Food Science and Technology, International Series. Academic Press, 2009.
  2. Food Safety and Toxicity. CRC Press LLC., Inc., New York http://moko31.files.wordpress.com/2008/12/food-safety-and-toxicity.pdf

 

Additional Resources

 

 

Material Sharing

Documents

Photocopy Shared

Assignments

Shared

Exams

Not shared

 

Assessment

IN-TERM STUDIES

NUMBER

PERCENTAGE

Homework

1

10

Midterm Exam

1

30

Final Exam

1

60

Total

 

100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE

 

60

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

40

Total

 

100

 

 

COURSE CATEGORY

Compulsary/Elective

 

Course’s Contribution to Program

No

Program Learning Outcomes

Contribution

1

2

3

4

5

1

Has national and international up-to-date, theoretical and applied knowledge in the field of pharmacy.

     

X

 

2

Defines problems related to the profession, collects data, evaluates its accuracy and reliability, develops evidence-based solutions, shares them with healthcare professionals, makes necessary explanations to other people.

       

X

3

Communicates accurately and effectively in accordance with cultural and ethical values with all relevant professional groups, especially those working in the field of health, and all segments of society, using information and communication technologies.

       

X

4

Takes into account the law and ethics when dealing with public health issues.

     

X

 

5

Acts as a pharmacist with high career awareness, self-confidence, leadership spirit, who is prone to teamwork, entrepreneurial, productive and able to manage financial resources.

   

X

   

6

Based on the principle of pharmaceutical care, Acts as an easily accessible health consultant with a patient-oriented approach and plays an active role in constantly informing the society.

         

7

Improves his/her knowledge by participating in in-service training and activities in line with the needs of the century and society, takes part in the professional development of colleagues and adopts the lifelong learning principle.

         

8

Suggests and manages multidisciplinary / interdisciplinary research and development projects related to pharmaceuticals, cosmetics, medical devices and shares their results.

         

9

Applies knowledge and skills for the benefits of the society taking part in social responsibility projects.

         

10

Fulfills the requirements of quality management systems using the theoretical and applied knowledge acquired in the field.

         
 

ECTS

Activities

Quantity

Duration
(Hour)

Total
Workload
(Hour)

Course Duration (Including the exam week: 14x Total course hours)

15

2

30

Hours for off-the-classroom study (Pre-study, practice)

14

2

28

Midterm Exams

1

1

1

Final

1

1

1

Total Work Load

 

 

60

Total Work Load / 25 (h)

 

 

3.0

ECTS Credit of the Course

 

 

3