BT530 Food Safety and Biotechnological Methods Used in Food Safety

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Relation with Program Learning Outcome
Week Plan
Student Workload - ECTS

Information

Code BT530
Name Food Safety and Biotechnological Methods Used in Food Safety
Term 2022-2023 Academic Year
Semester . Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. ZERRİN ERGİNKAYA


Course Goal / Objective

To give information about food safety systems, diagnosis and identification of pathogens and biotechnological methods for hygiene and sanitation control in food enterprises

Course Content

PCR, Post-PCR Imaging Methods and PCR General information about the types and application areas in food microbiology, immunological tests and their use in food safety.

Course Precondition

none

Resources

Maurer, J. (Ed.). (2006). PCR methods in foods. Springer Science and Business Media.

Notes

handouts and slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Definition of food safety and food safety systems
LO02 Foodborne pathogen and spoilage microorganisms
LO03 Description of microorganisms by PCR technique and PCR technique
LO04 Identification of microorganisms by immunological methods
LO05 stuents learn other molecular methods
LO06 Methods of analysis of Staphylococcus aureus
LO07 Clostridium botulinum and methods of analysis
LO08 Bacillus cereus and analysis methods
LO09 Escherichia coli and methods of analysis
LO10 Listeria, Campylobacter spp. and analysis methods
LO11 Microorganism toxins and analysis methods


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Based on the undergraduate level qualifications, develops and deepens the knowledge in the same or different field at the level of expertise and analyzes and interprets them using statistical methods.
PLO02 Beceriler - Bilişsel, Uygulamalı To identifiy the interdisciplinary interaction of the field and to solve use of the methods.
PLO03 Beceriler - Bilişsel, Uygulamalı Interpret the knowledge gained in the field by integrating the information from different disciplines and creates new information
PLO04 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Develops new strategic approaches for solving complex problems that are encountered in applications related to the field.
PLO05 Yetkinlikler - Öğrenme Yetkinliği To teach the social, scientific, cultural and ethical values during the collection, interpretation, implementation and announcement of the data related to the field. 4
PLO06 Yetkinlikler - İletişim ve Sosyal Yetkinlik To solve the problems encountered in the field and cominicate by using research methods.
PLO07 Yetkinlikler - Alana Özgü Yetkinlik To gain the ability to develop and deepen the knowledge in the field of biotechnology 3
PLO08 Yetkinlikler - Alana Özgü Yetkinlik Establishes functional interaction by using strategic decision-making processes in solving the problems encountered in the field.
PLO09 Yetkinlikler - Öğrenme Yetkinliği Knows the ethical rules to be considered while obtaining biotechnological products.
PLO10 Yetkinlikler - İletişim ve Sosyal Yetkinlik He / she defends his / her original opinions in discussing the subjects in his / her field and establishes an effective communication showing his / her competence in the field.


Week Plan

Week Topic Preparation Methods
1 Definition of food safety and food safety systems reviewing references Öğretim Yöntemleri:
Anlatım
2 Foodborne pathogen and spoilage microorganisms reviewing references Öğretim Yöntemleri:
Anlatım, Gösteri
3 Description of microorganisms by PCR technique and PCR technique reviewing references Öğretim Yöntemleri:
Anlatım, Grup Çalışması
4 PCR technique reviewing references Öğretim Yöntemleri:
Anlatım, Gösteri, Grup Çalışması
5 Identification of microorganisms by immunological methods reviewing references Öğretim Yöntemleri:
Anlatım, Gösteri, Grup Çalışması
6 immunological methods reviewing references Öğretim Yöntemleri:
Anlatım, Gösteri, Grup Çalışması
7 Other molecular methods reviewing references Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Gösteri, Grup Çalışması
8 Mid-Term Exam Ölçme Yöntemleri:
Performans Değerlendirmesi
9 Methods of analysis of Staphylococcus aureus reviewing references Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Grup Çalışması
10 Clostridium botulinum and methods of analysis reviewing references Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Gösteri, Grup Çalışması
11 Bacillus cereus and analysis methods reviewing references Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Gösteri, Grup Çalışması
12 Escherichia coli and methods of analysis reviewing references Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Gösteri, Grup Çalışması
13 Listeria, Campylobacter spp. and analysis methods reviewing references Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Gösteri, Grup Çalışması
14 Microorganism toxins reviewing references Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Gösteri, Grup Çalışması
15 analysis methods reviewing references Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Gösteri, Grup Çalışması
16 Term Exams Ölçme Yöntemleri:
Performans Değerlendirmesi
17 Term Exams Ölçme Yöntemleri:
Performans Değerlendirmesi


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 3 42
Out of Class Study (Preliminary Work, Practice) 14 5 70
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 15 15
Final Exam 1 30 30
Total Workload (Hour) 157
Total Workload / 25 (h) 6,28
ECTS 6 ECTS

Update Time: 17.11.2022 02:09