PhD in Nutrition and Dietetics with a bachelor's degree | |||||
PhD | TR-NQF-HE: Level 8 | QF-EHEA: Third Cycle | EQF-LLL: Level 8 |
Course Code: | BDY670 | ||||||||
Course Name: | Foodborne Infections | ||||||||
Course Semester: | Fall | ||||||||
Course Credits: |
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Department Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr.Öğr.Üyesi AYLİN SEYLAM KÜŞÜMLER | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi AYLİN SEYLAM KÜŞÜMLER |
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Course Assistants: |
Course Objectives: | To provide the student with basic knowledge about microbiological and chemical contaminants in food |
Course Content: | This course includes microbiological and chemical contaminants in food and their relationship with health |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Microbiological Contamination, General Information and Definitions | none |
2) | Microbiological Contaminants | none |
3) | Chemical Contamination, General Information and Definitions | none |
4) | Heavy Metals | none |
5) | Nitrosamines | none |
6) | Pesticides | none |
7) | Hormones and Antibiotics | none |
8) | Mycotoxins | none |
9) | Polycyclic Aromatic Hydrocarbons | none |
10) | Nuclides in Foods | none |
11) | Migration of Contaminants from Food Packaging Materials | none |
12) | Polychlorinated Biphenyls | none |
13) | Dioxins | none |
14) | Presentations | none |
Course Notes / Textbooks: | Brimer, L. (2011). Chemical Food Safety: Modular Texts, UK: CABI Publishing Roberts, C.A. (2001). The Food Safety Information Handbook, USA: Oryx Press Tayfur, M. (2009). Gıda Hijyeni, Gıda Kaynaklı Enfeksiyonlar ve Zehirlenmeler, Ankara: Kuban Matbaacılık Yayıncılık D'Mello, JPF. (2003). Food Safety: Contaminants and Toxins, UK: CABI Publishing Erol, İ. (2007). Gıda Hijyeni ve Mikrobiyolojisi, Ankara: Pozitif Matbaacılık |
References: | Brimer, L. (2011). Chemical Food Safety: Modular Texts, UK: CABI Publishing Roberts, C.A. (2001). The Food Safety Information Handbook, USA: Oryx Press Tayfur, M. (2009). Gıda Hijyeni, Gıda Kaynaklı Enfeksiyonlar ve Zehirlenmeler, Ankara: Kuban Matbaacılık Yayıncılık D'Mello, JPF. (2003). Food Safety: Contaminants and Toxins, UK: CABI Publishing Erol, İ. (2007). Gıda Hijyeni ve Mikrobiyolojisi, Ankara: Pozitif Matbaacılık |
Learning Outcomes | 1 |
2 |
3 |
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Program Outcomes | |||||
1) To be able to defend original ideas in discussing the issues in the field, to analyze and develop social relations and norms that direct these relations with a critical point of view | |||||
1) Increase decision-making ability by developing rational solutions with creative and critical thinking method to new developments related to the field and possible problems. | |||||
2) To acquire the ability to develop, authenticate and deepen the level of expertise by researching, discussing and discussing more sophisticated and advanced information in an up-to-date and original manner in relation to the graduate education that the student has received. | |||||
3) Be able to evaluate and use new information in the field with a systematic approach. | |||||
5) To develop multidisciplinary study skills and to provide practical approaches to solve interdisciplinary problems and to be a leader in the team here. | |||||
7) to contribute to the solution of social, scientific, cultural and ethical problems encountered in the issues related to the moment, to make good use of the strategic decision-making processes in the solution of these problems and to contribute to the society in which it lives |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To be able to defend original ideas in discussing the issues in the field, to analyze and develop social relations and norms that direct these relations with a critical point of view | |
1) | Increase decision-making ability by developing rational solutions with creative and critical thinking method to new developments related to the field and possible problems. | |
2) | To acquire the ability to develop, authenticate and deepen the level of expertise by researching, discussing and discussing more sophisticated and advanced information in an up-to-date and original manner in relation to the graduate education that the student has received. | |
3) | Be able to evaluate and use new information in the field with a systematic approach. | |
5) | To develop multidisciplinary study skills and to provide practical approaches to solve interdisciplinary problems and to be a leader in the team here. | |
7) | to contribute to the solution of social, scientific, cultural and ethical problems encountered in the issues related to the moment, to make good use of the strategic decision-making processes in the solution of these problems and to contribute to the society in which it lives |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 20 |
Midterms | 1 | % 20 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Homework Assignments | 1 | 5 | 5 |
Midterms | 1 | 5 | 5 |
Final | 1 | 10 | 10 |
Total Workload | 20 |