| INDUSTRIAL PRODUCTS DESIGN | |||||
| 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 | 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) | Having the theoretical and practical knowledge proficiency in the discipline of industrial product design | |
| 2) | Applying professional knowledge to the fields of product, service and experience design development | |
| 3) | Understanding, using, interpreting and evaluating the design concepts, knowledge and language | |
| 4) | Knowing the research methods in the discipline of industrial product design, collecting information with these methods, interpreting and applying the collected knowledge | |
| 5) | Identifying the problems of industrial product design, evaluating the conditions and requirements of problems, producing proposals of solutions to them | |
| 6) | Developing the solutions with the consideration of social, cultural, environmental, economic and humanistic values; being sensitive to personal differences and ability levels | |
| 7) | Having the ability of communicating the knowledge about design concepts and solutions through written, oral and visual methods | |
| 8) | To identify and apply the relation among material, form giving, detailing, maintenance and manufacturing methods of design solutions | |
| 9) | Using the computer aided information and communication technologies for the expression of industrial product design solutions and applications | |
| 10) | Having the knowledge and methods in disciplines like management, engineering, psychology, ergonomics, visual communication which support the solutions of industrial product design; having the ability of searching, acquiring and using the knowledge that belong these disciplines when necessary. | |
| 11) | Using a foreign language to command the jargon of industrial product design and communicate with the colleagues from different cultures | |
| 12) | Following and evaluating the new topics and trends that industrial product design needs to integrate according to technological and scientific developments |