TÜRKÇE
ENGLISH
Information
| Code | GM0025 |
| Name | |
| 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 |
Course Goal
It is to learn to perform the Validation/Verification study of a Method and to determine the Measurement Uncertainty and to present it as a report and to monitor the performance of the method with quality control cards.
Course Content
Method Validation/Verification, Importance Of The Validation, Reliability Of Analysis Results, Method Performance Parameters, Accuracy, Precision (Repeatability And Reproducibility), Limits Of Precision, Trueness (Bias), LOD And LOQ, Validation Parameters Used In Food Analysis, Conformity Assessment Of Validation Data, Statistical Methods Used In Validation,Measurement Uncertainty and Quality Control Cards
Course Precondition
none
Resources
Metodun Geçerli Kılınması ve Doğrulanması İçin Bilgilendirme Klavuzu, Türk Akreditasyon Kurumu, 2019
Notes
hand outs and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Prepares plan for Method Validation and Verification |
| LO02 | Determines the required performance parameters for the Analysis Method it uses. |
| LO03 | Performs validation and verification work for the Analysis Method it uses. |
| LO04 | Evaluates the Conformity of Validation Data |
| LO05 | Calculates the measurement uncertainty for the method to be used |
| LO06 | Issues Validation/Verification and Measurement Uncertainty Report |
| LO07 | Uses Quality Control Cards |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | 5 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | 4 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | 3 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | What is Validation, What is Method Validation and Why is it Used, Its Importance | Textbook | Öğretim Yöntemleri: Anlatım |
| 2 | Validation and Verification of the Method | Textbook | Öğretim Yöntemleri: Tartışma |
| 3 | Method Validation Parameters | Textbook | Öğretim Yöntemleri: Soru-Cevap |
| 4 | Repeatability Study | Textbook | Öğretim Yöntemleri: Tartışma |
| 5 | Reproducibility Study | Textbook | Öğretim Yöntemleri: Soru-Cevap |
| 6 | Recovery Study | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Limit of Detection and Limit of Quantification | Textbook | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Textbook | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Selection of Performance Parameters According to the Method | Textbook | Öğretim Yöntemleri: Tartışma, Soru-Cevap |
| 10 | Performance Parameters and Validation Study planning for Quantitative Methods | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Performance Parameters and Validation Study planning for Qualitative Methods | Textbook | Öğretim Yöntemleri: Tartışma, Alıştırma ve Uygulama |
| 12 | Conformity Assessment of Validation Data | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Measurement Uncertainty | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Quality Control of Method Performance | Textbook | Öğretim Yöntemleri: Tartışma |
| 15 | Quality Control Cards | Textbook | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams | Textbook | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Textbook | Ölçme Yöntemleri: Yazılı Sınav |
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 | ||