TÜRKÇE
ENGLISH
Information
| Code | BT0143 |
| Name | Molecule Identification of Food Borne Zoonosis I |
| Term | 2023-2024 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-2 (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 Instructor |
1 |
Course Goal / Objective
The aim of this course is to enable graduate students to learn foodborne zoonotic diseases and the identification and prevention methods of these disease agents
Course Content
Bacterial, viral and parasitic zoonotic diseases transmitted to humans through food and an introduction to their molecular diagnosis.
Course Precondition
None
Resources
Lecture notes and articles in English
Notes
current articles
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows zoonotic disease |
| LO02 | Knows the ways of transmission of food-loss zoonotic diseases, the ways of contamination of food |
| LO03 | Learns the methods of protection from food-borne zoonoses |
| LO04 | Learns food-borne bacterial zoonotic diseases |
| LO05 | Knows the methods of protection from food-borne bacterial zoonotic diseases |
| LO06 | Learns food-borne viral zoonotic diseases |
| LO07 | Knows the methods of protection from food-borne viral zoonotic diseases |
| LO08 | Learns foodborne parasitic zoonotic diseases |
| LO09 | Knows the methods of protection from foodborne parasitic zoonotic diseases |
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. | 3 |
| 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. | |
| PLO06 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To solve the problems encountered in the field and cominicate by using research methods. | 5 |
| PLO07 | Yetkinlikler - Alana Özgü Yetkinlik | To gain the ability to develop and deepen the knowledge in the field of biotechnology | 4 |
| 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 | General introduction to zoonotic diseases | Literature browsing and reading | Öğretim Yöntemleri: Soru-Cevap |
| 2 | Ways of transmission of zoozonos, ways of contamination of food | Literature browsing and reading | Öğretim Yöntemleri: Soru-Cevap, Tartışma |
| 3 | Methods of prevention from foodborne zoonoses | Literature browsing and reading | Öğretim Yöntemleri: Soru-Cevap, Tartışma |
| 4 | General information about food-borne zoonoses | Literature browsing and reading | Öğretim Yöntemleri: Tartışma |
| 5 | General information about foodborne bacteria | Literature browsing and reading | Öğretim Yöntemleri: Anlatım |
| 6 | Ways of protection from foodborne bacterial diseases and hygiene measures | Literature browsing and reading | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | General information about foodborne viruses | Literature browsing and reading | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Assesment and evaluation | Literature browsing and reading | Öğretim Yöntemleri: Soru-Cevap |
| 9 | Protection from foodborne viruses, control methods and hygiene measures | Literature browsing and reading | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 10 | General information about foodborne parasites | Literature browsing and reading | Öğretim Yöntemleri: Anlatım |
| 11 | Prevention, control and hygiene measures from foodborne parasites | Literature browsing and reading | Öğretim Yöntemleri: Anlatım |
| 12 | General information about foodborne fungi | Literature browsing and reading | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Protection from foodborne fungi, control methods and hygiene measures | Literature browsing and reading | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 14 | General information about molecular diagnostic methods | Literature browsing and reading | Öğretim Yöntemleri: Anlatım |
| 15 | Molecular diagnosis methods | Literature browsing and reading | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Student presentation | preparing a presentation | Ölçme Yöntemleri: Performans Değerlendirmesi |
| 17 | Final Exam | Prepration for the final exam | Ölçme Yöntemleri: Sözlü Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 154 | ||
| Total Workload / 25 (h) | 6,16 | ||
| ECTS | 6 ECTS | ||