TÜRKÇE
ENGLISH
Information
| Code | SAİ021 |
| Name | Moleculer identification of fish spoilage bacteria and food-borne pathogens |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| 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. ESMERAY KÜLEY |
| Course Instructor |
Prof. Dr. ESMERAY KÜLEY
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The information about bacteria responsible from fish spoilage and food-borne pathogens and their general characteristics will be given. Methods related to detecting bacteria in fish meat, conventional microbiological techniques, polymerase chain reaction (PCR), PCR-based moleculer techniques, comparison of conventional microbiological techniques will be taught. Moreover, PCR-based moleculer techniques, advantages and desadvantages of PCR techniques, sampling, primer design from 16S ribosomal DNA, PCR reaction, electrophoresis analysis, evaluation of results will be also discussed.
Course Content
Fish spoilage bacteria and food-borne pathogens and their general characteristics, detecting bacteria in fish meat, conventional microbiological techniques, polymerase chain reaction (PCR), PCR-based moleculer techniques, comparison of conventional microbiological techniques and PCR-based moleculer techniques, advantages and desadvantages of PCR techniques, sampling, primer design from 16S ribosomal DNA, PCR reaction, electrophoresis analysis, evaluation of results.
Course Precondition
The course has no prerequisites
Resources
Lecture note titled Molecular Identification of Fish Decay Bacteria and Foodborne Pathogens
Notes
Current articles related to the course
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Lists fish spoilage bacteria |
| LO02 | Learns methods related to conventional microbiological techniques, polymerase chain reaction (PCR), PCR-based moleculer techniques, comparison of conventional microbiological techniques. |
| LO03 | Gets information about PCR-based moleculer techniques, advantages and desadvantages of PCR techniques, sampling, primer design from 16S ribosomal DNA and PCR reaction, |
| LO04 | Gets information about electrophoresis analysis and evaluation of results. |
| LO05 | Lists food-borne pahogens |
| LO06 | Specifies the general characteristics of bacteria |
| LO07 | Indicates detection of fish spoilage bacteria and food-borne pathogens |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Comprehends interaction of expertise area in relation to interdisciplinary relationships | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information | 3 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. | 3 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. | 4 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions | 3 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. | 4 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Develops a positive attitude towards life long learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Prepares written and visual presentations with technological devices in their area of expertise | 3 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and norms critically and changes all if necessary | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates both in written and verbal in one foreign language | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses computer and communication technologies effectively for their expertise area. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. | 3 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process | 3 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Fish spoilage bacteria | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 2 | Food-borne pathogens | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 3 | General characteristics of bacteria | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 4 | Detecting fish spoilage and food-borne bacteria in fish meat | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 5 | Conventional microbiological techniques | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 6 | Polymerase chain reaction | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 7 | PCR-based moleculer techniques | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Written exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Comparison of conventional microbiological techniques | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 10 | Advantages and desadvantages of PCR techniques | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 11 | Preparation of sample | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 12 | Primer design from 16S ribosomal DNA | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 13 | PCR reaction, | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 14 | Electrophoresis analysis, | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 15 | Evaluation of results | Reading literature and lecture notes related to subject, laboratory practice | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 16 | Term Exams | Term exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Term exam | 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 | ||