PHOTOGRAPHY AND VIDEO
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

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.

Basic information

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.

Learning Outcomes

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.

Course Content

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.

Weekly Detailed Course Contents

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

Sources

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

Evaluation System

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

ECTS / Workload Table

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

Contribution of Learning Outcomes to Programme Outcomes

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Knowledge of photographic and video media and ability to use basic, intermediate and advanced techniques of these media.
2)	Ability to understand, analyze and evaluate theories, concepts and uses of photography and video.
3)	Ability to employ theoretical knowledge in the areas of the use of photography and video.
4)	Familiarity with and ability to review the historical literature in theoretical and practical studies in photography and video.
5)	Ability in problem solving in relation to projects in photography and video.
6)	Ability to generate innovative responses to particular and novel requirements in photography and video.
7)	Understanding and appreciation of the roles and potentials of the image across visual culture
8)	Ability to communicate distinctively by means of photographic and video images.
9)	Experience of image post-production processes and ability to develop creative outcomes through this knowledge.
10)	Knowledge of and ability to participate in the processes of production, distribution and use of photography and video in the media.
11)	Ability to understand, analyze and evaluate global, regional and local problematics in visual culture.
12)	Knowledge of and ability to make a significant contribution to the goals of public communication.
13)	Enhancing creativity via interdisciplinary methods to develop skills for realizing projects.
14)	Gaining general knowledge about the points of intersection of communication, art and technology.