GM0025

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

Information

Code GM0025
Name
Term 2024-2025 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


Course Goal / Objective

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

Update Time: 14.05.2024 09:58