| Pharmacy | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI197 | ||||
| Course Name: | Toxic Substances in Nutrients | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Dr. Öğr. Üy. BUKET ÇETİNER | ||||
| Course Lecturer(s): | Doctoral Lecturer Buket ÇETİNER | ||||
| Course Assistants: |
| Course Objectives: | To provide information about basic concepts of food safety and food additives. Providing information on toxicity assessments of chemicals To provide information about toxic substances formed in foods and toxic substances formed from external sources and their effects. To provide information about food allergies. |
| Course Content: | Food safety, food additives, toxicity assessments of chemicals, classification, identification and effects of toxic substances formed in foods due to various reasons, food allergy |
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The students who have succeeded in this course;
1) Learn about the food safety 2) She/He has information about natural contaminants. 3) She/He has information about pesticides and their effects. 4) She/He has information heavy metals and their effects. 5) She/He has information about food allergy. 6) Have knowledge about additives 7) She/He has information about toxic substances in foods and their effects 8) Have knowledge about toxicity assessments of chemicals. |
| Week | Subject | Related Preparation |
| 1) | General Information About the Course, Food Safety Introduction | |
| 2) | Food Safety and General Concepts | |
| 3) | Food Additives | |
| 4) | Toxicology – Toxicity Testing of Chemicals | |
| 5) | Classification and Definitions of Toxic Substances in Foods | |
| 6) | Toxic Substances Naturally Found in Foods – Natural Food Toxins (Plant-derived Toxins, Fungal Toxins, Animal-derived Toxins) | |
| 7) | Toxic Substances Naturally Found in Foods – Microbial Toxins (Mycotoxins, Bacterial Toxins) | |
| 8) | Mid term exam | |
| 9) | Toxic Substances Contaminated in Foods During Food Processing and Consumption Chemical Pollutants Environmental Pollutants | |
| 10) | Environmental Pollutants Pesticide Residues (Agricultural Drugs) | |
| 11) | Veterinary Drug Residues Pollutants Transferred from Packaging Materials to Food Detergent/Disinfectant Residues | |
| 12) | Pollutants Formed During Cooking Process (PAH-HA-Acrylamide-N-Nitroso Compounds) | |
| 13) | Detection of Harmful Substances Limitations of Toxic Substances in Foods | |
| 14) | Food Allergy - Intolerans | |
| 15) | Final Exam |
| Course Notes / Textbooks: | o Dersin öğretim üyesinin notları - Lecturer's notes. |
| References: | o Karakaya, A.E., Kimyasaldan Gıdaya Doz ve Risk: Uzun ve Sağlıklı Bir Yaşam Gerçekleşmeyen Risklerden Artakalandır, The Kitap Yayınları, 2019. o Ayaz, A., Yurttagül, M., Besinlerdeki Toksik Öğeler I-II, Sağlık Bakanlığı Yayın No: 727, 2008. |
| Course Learning Outcomes | 1 |
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| Program Outcomes | |||||||||||
| 1) Applies and develops the universal and social dimensional effects of basic, professional and technological knowledge in the field of pharmacy as well as pharmacy practice interdisciplinary by following legal, deontological and ethical rules. | 2 | 2 | 2 | 2 | 2 | ||||||
| 2) Defines the terminology related to the pharmacy profession; solves problems , accesses scientific information in the field of pharmacy, after monitoring and evaluating the current literature, applies , communicates, shares by using information technologies effectively and efficiently. | |||||||||||
| 3) Uses theoretical and practical knowledge about the anatomical structure of the human body, the physiological working principles of systems, biochemical, immunological events in the organism and microorganisms. | |||||||||||
| 4) Uses basic and advanced analytical techniques and methods by running qualitative/quantitative analyzes and interprets the findings by using appropriate statistical methods. | |||||||||||
| 5) Defines medicinal plants, herbal drugs and active substances; gains the skills for the development of natural products used for medical purposes. | |||||||||||
| 6) Applies patient-centered and individualized pharmaceutical care service together with other healthcare personnel within the framework of rational drug use by using the principles of clinical pharmacy, pharmacoeconomics, pharmacotherapy and phytotherapy. | |||||||||||
| 7) Knows the biological properties, structure-activity relationships, and metabolisms of drugs and gains the skill for the synthesize and development of new drug candidates. | |||||||||||
| 8) He/She is competent at formulations, production, stability, quality assurance, licensing, patent studies, legal regulations of products containing natural origin and / or synthetic active substances, advanced therapy medicinal products, radiopharmaceuticals and cosmetic products. | |||||||||||
| 9) Interprets the pharmacokinetic and pharmacodynamic properties of drugs, the factors that change their effect, their toxic effects, pharmacolygical activities and their risk assessment method. Reports the drug interactions and adverse drug reactions, monitors and applies the theoretical/practical knowledge for preventing them. | |||||||||||
| 10) As a health professional in his/her profession he/she acts as a caregiver, decision maker, communicator, manager, lifelong learner, instructor, leader and researcher, he/she complies with the principles of evidence-based pharmacy by making teamwork for the benefit of society, national and universal values. | |||||||||||
| 11) He/She works in various fields such as community pharmacy, hospitals, pharmaceutical medical devices, herbal products and cosmetics sectors, health institutions and agencies, clinical research organizations , universities and R&D centers. | |||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Applies and develops the universal and social dimensional effects of basic, professional and technological knowledge in the field of pharmacy as well as pharmacy practice interdisciplinary by following legal, deontological and ethical rules. | |
| 2) | Defines the terminology related to the pharmacy profession; solves problems , accesses scientific information in the field of pharmacy, after monitoring and evaluating the current literature, applies , communicates, shares by using information technologies effectively and efficiently. | |
| 3) | Uses theoretical and practical knowledge about the anatomical structure of the human body, the physiological working principles of systems, biochemical, immunological events in the organism and microorganisms. | |
| 4) | Uses basic and advanced analytical techniques and methods by running qualitative/quantitative analyzes and interprets the findings by using appropriate statistical methods. | |
| 5) | Defines medicinal plants, herbal drugs and active substances; gains the skills for the development of natural products used for medical purposes. | |
| 6) | Applies patient-centered and individualized pharmaceutical care service together with other healthcare personnel within the framework of rational drug use by using the principles of clinical pharmacy, pharmacoeconomics, pharmacotherapy and phytotherapy. | |
| 7) | Knows the biological properties, structure-activity relationships, and metabolisms of drugs and gains the skill for the synthesize and development of new drug candidates. | |
| 8) | He/She is competent at formulations, production, stability, quality assurance, licensing, patent studies, legal regulations of products containing natural origin and / or synthetic active substances, advanced therapy medicinal products, radiopharmaceuticals and cosmetic products. | |
| 9) | Interprets the pharmacokinetic and pharmacodynamic properties of drugs, the factors that change their effect, their toxic effects, pharmacolygical activities and their risk assessment method. Reports the drug interactions and adverse drug reactions, monitors and applies the theoretical/practical knowledge for preventing them. | |
| 10) | As a health professional in his/her profession he/she acts as a caregiver, decision maker, communicator, manager, lifelong learner, instructor, leader and researcher, he/she complies with the principles of evidence-based pharmacy by making teamwork for the benefit of society, national and universal values. | |
| 11) | He/She works in various fields such as community pharmacy, hospitals, pharmaceutical medical devices, herbal products and cosmetics sectors, health institutions and agencies, clinical research organizations , universities and R&D centers. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 15 | 28 |
| Field Work | 13 | 27 |
| Study Hours Out of Class | 13 | 46 |
| Presentations / Seminar | 4 | 8 |
| Homework Assignments | 2 | 4 |
| Quizzes | 2 | 2 |
| Midterms | 1 | 1 |
| Final | 1 | 1 |
| Total Workload | 117 | |