SD0526 Foodborne Zoonotic Diseases

3 ECTS - 2-0 Duration (T+A)- 0. Semester- 2 National Credit

Information

Code SD0526
Name Foodborne Zoonotic Diseases
Term 2023-2024 Academic Year
Term Fall and Spring
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Üniversite Dersi
Label NFE Non-Field Elective Courses (University) UCC University Common Course
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Doç. Dr. HATİCE YAZGAN
Course Instructor Doç. Dr. HATİCE YAZGAN (A Group) (Ins. in Charge)
Doç. Dr. HATİCE YAZGAN (A Group) (Ins. in Charge)


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.

Course Precondition

Resources

Lecture notes and articles in English

Notes

current articles


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Explains basic information about food-borne zoonotic diseases.
LO02 Describe the transmission routes of food-borne zoonoses and the causes of food contamination.
LO03 Explains what are the ways of protection from foodborne zoonotic diseases.
LO04 Explains general information about foodborne bacteria. makes laboratory applications.
LO05 Describes general information about foodborne viruses. Makes laboratory applications.
LO06 Gives general information about foodborne fungi. Makes laboratory applications.


Week Plan

Week Topic Preparation Methods
1 General introduction to zoonotic diseases Literature review, study lecture notes Öğretim Yöntemleri:
Soru-Cevap, Anlatım
2 Ways of transmission of zoozonos, ways of contamination of food Literature review, study lecture notes Öğretim Yöntemleri:
Soru-Cevap, Anlatım
3 Methods of prevention from foodborne zoonoses Literature review, study lecture notes Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
4 General information about foodborne bacteria Literature review, study lecture notes Öğretim Yöntemleri:
Soru-Cevap, Tartışma
5 Ways of protection from foodborne bacterial diseases Literature review, study lecture notes Öğretim Yöntemleri:
Tartışma, Soru-Cevap
6 General information about foodborne viruses Literature review, study lecture notes Öğretim Yöntemleri:
Soru-Cevap, Tartışma
7 General information about foodborne parasites Literature review, study lecture notes Öğretim Yöntemleri:
Soru-Cevap, Anlatım
8 Mid-Term Exam study of exam Ölçme Yöntemleri:
Yazılı Sınav
9 General information about foodborne fungi Literature review, study lecture notes Öğretim Yöntemleri:
Soru-Cevap, Tartışma
10 Protection from foodborne fungi, control methods and hygiene measures Literature review, study lecture notes Öğretim Yöntemleri:
Tartışma, Anlatım
11 Control method of the food borne fungi Literature review, study lecture notes Öğretim Yöntemleri:
Anlatım, Soru-Cevap
12 Hygiene measures for the protection of the food borne fungi Literature review, study lecture notes Öğretim Yöntemleri:
Soru-Cevap, Tartışma
13 Hygiene measures for the protection of the food borne bacteria Literature review, study lecture notes Öğretim Yöntemleri:
Tartışma, Soru-Cevap
14 Hygiene measures for the protection of the food borne viruses Literature review, study lecture notes Öğretim Yöntemleri:
Anlatım
15 Control methods of the food borne bacteria Literature review, study lecture notes Öğretim Yöntemleri:
Tartışma, Soru-Cevap
16 Term Exams study of exam Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams study of exam Ölçme Yöntemleri:
Yazılı Sınav


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 2 28
Out of Class Study (Preliminary Work, Practice) 14 2 28
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 8 8
Final Exam 1 16 16
Total Workload (Hour) 80
Total Workload / 25 (h) 3,20
ECTS 3 ECTS

Update Time: 01.09.2023 09:37