PUBLIC RELATIONS AND PUBLICITY | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
ANZ2009 | Toxicology | Spring Fall |
2 | 0 | 2 | 3 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | Turkish |
Type of course: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Dr. Neslihan Bektaş |
Course Lecturer(s): |
Instructor FIRAT KARA |
Recommended Optional Program Components: | Anestesia Center |
Course Objectives: | Live as a result of the continuous development of science and technology communities to the risk of toxic substances, poisoning and related illnesses to provide information about the formation. |
The students who have succeeded in this course; The students who successfully complete this course; 1 Toxicology history, development, principles will have detailed information about, 2 types of intoxication, will have detailed information about the effects of poisoning, 3 of poisoning and toxicity assays will have detailed information about, 4 will have detailed information on the toxicokinetics of poisons, 5 Bacterial toxins, animal toxins, mycotoxins and pesticides have knowledge about. |
Toxicology definition and importance, poison and poisoning concept, the poison of the access roads, mechanism of action, Pesticides, toxic gases and vapors, organic solvents, metallic poisons, radiation and radioisotopes, mycotoxins, food poisoning, bacterial toxins, plant toxins and animal poisons that course content constitute. |
Week | Subject | Related Preparation |
1) | Introduction to Toxicology, Toxicology Information About | None |
2) | Definition and Classification of Toxicology | None |
3) | toxication | None |
4) | Mechanism of action of toxins I | None |
5) | Mechanism of action of toxins II | None |
6) | Toxicity Tests | None |
7) | Food Sources of Toxic Substances I | None |
8) | Food Sources of Toxic Substances II | None |
9) | Contaminants I | None |
10) | Contaminants II | None |
11) | Food Additives I | None |
12) | Food Additives II | None |
13) | Chemical Preservatives in Food I | None |
14) | Chemical Preservatives in Food II | None |
Course Notes / Textbooks: | Altuğ, Tomris, 2003. Introduction to Toxicology and Food, CRC Press, New York, USA. |
References: | Vural N, Toksikoloji, Ankara Ü. Eczacılık Fak. Yay. No: 73, Ankara, 2005, 659 s. Şanlı Y, Veteriner Klinik Toksikoloji, Medipres, Ankara, 2002, 808 s |
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 | Duration (Hours) | Workload |
Course Hours | 14 | 2 | 28 |
Study Hours Out of Class | 14 | 3 | 42 |
Quizzes | 1 | 2 | 2 |
Midterms | 1 | 1 | 1 |
Final | 1 | 2 | 2 |
Total Workload | 75 |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | 1) To prepare the students to become communication professionals by focusing on strategic thinking, professional writing, ethical practice and innovative use of traditional and new media 2) To be able to have the ability to explain and identify problems associated with the relationships between events and facts in the areas of public relations, persuasive communication, communication management, corporate communications. 3) To be able to understand how an organizational culture works and how employees and leaders create messages as a communication tool. 4) To be able to critically discuss and interpret theories, concepts, methods, tools and ideas in the field of public relations. | |
2) | 1) To be able to create effective public relations plans using fundamental planning components that include situation analysis, public profile, objectives, strategies and tactics. 2) To be able to analyze primary and secondary research data in the fields of perception and reputation management and corporate communication practices. 3) To be able to develop creative and persuasive management skills in terms of reputation, employee relations, leadership and similar corporate practices. 4) To be able to explain and describe business marketing activities, economics, business law and global business practices. | |
3) | 1) To be able to search, write, and design articles, newsletters, and fliers, brochures, and announcements, in styles and formats appropraite various audiences, mediums and settings. 2) To be able to to use information, communication technologies and computer software with the required level of public relations, marketing communication, persuasive communication, communication management, corporate communications. Learning Competence 1) To be able to recognize national and international, social and cultural dimensions of public relations. Field Specific Competence 1) To be able to apply theoretical concepts related to mass communication, consumer behavior, psychology, persuasion,sociology, marketing, and other related fields to understand how public realtions works. 2) To be able to apply the underlying theories of communication and the necessities of work safety to different types of public relations processes and campaigns. Competence to Work Independently and Take Responsibility 1) To be able to take responsibility in an individual capacity or as a team in generating solutions to given scenarios which can occur in public relations processes. |