A.
Knowledge and understanding
1.
Recognizing
the concepts and terminology of heavy metals and their historical development.
2.
Distinguishing
the types of heavy metals in foods and the sources of contamination.
3.
Determining
the most important methods of analysis of heavy metals in food.
4.
Explaining
the dangers of heavy metals in foods.
5.
Explaining
the metabolism and absorption of heavy metals.
B.
Mental skills
1.
Discussing
the concepts and terms of heavy metals in food products.
2.
Interpretation
of the presence of a particular heavy metal in a particular food.
3.
Comparison
of different analysis methods used in the determination of heavy metals.
4.
Explanation
of the hazards of heavy metals in foods.
5.
Formulation
of metabolism and absorption of heavy metals.
C.
Scientific and professional skills
1.
Identification
of sources of food contamination with heavy metals.
2.
Suggesting
sources of heavy metal pollution and ways to reduce it.
3.
Employing
appropriate analytical methods for the determination of heavy metals in foods.
4.
Addressing
the problems of food contamination with heavy metals and their negative
effects.
5.
Designing
a mechanism that limits the effects of heavy metals on human and animal health.
D.
Generic and transferable skills
1. The
ability to work within a team.
2. Proficiency
in computers and modern scientific methods.
3. Gain
the ability to write scientific reports.
4. Commitment
of time and teamwork ethic.
5. Self-learning ability.
1.
Lectures
by explaining, discussion, and brainstorming.
2.
Laboratory
activities through tests, analyzes, and field visits to food factories.
3.
Searching
on the internet about the course subjects.
