FOOD TOXICOLOGY

Course Description

The principles of food toxicology, toxic compounds to which human health in foods in nature, naturally occurring toxic compounds, toxic compounds that interact with food poisoning, types and descriptions, toxicity testing, natural toxins in animal foods, the impacts on the body of toxic compounds, also harmful to human health in food toxic and natural components and the effects they cause, microbial toxins in food; Algae, fungi, bacteria, risks associated with how to infect the food of toxic compounds, interaction of food with toxic compounds, effects caused by the body of toxic compounds, toxic contamination that occurred with longer industrial, additives in food, pesticides, metallic contamination, plastic monomers, PAHs, acrylamide, nutrients toxic compounds formed during processing include food allergies and sensitivities and to teach the students about nutrition legislation.

FOOD TOXICOLOGY

Evaluation Tools (Active Term)

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Course outcomes

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Course Syllabus

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Reference Books & Course Materials

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Learning Outcomes

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Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

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