PhD in Nutrition and Dietetics with a master's degree
PhD	TR-NQF-HE: Level 8	QF-EHEA: Third Cycle	EQF-LLL: Level 8

General course introduction information

Course Code:

BDY670

Course Name:

Foodborne Infections

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	15

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

PhD

TR-NQF-HE:8. Master`s Degree

QF-EHEA:Third Cycle

EQF-LLL:8. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr.Öğr.Üyesi AYLİN SEYLAM KÜŞÜMLER

Course Lecturer(s):

Dr.Öğr.Üyesi AYLİN SEYLAM KÜŞÜMLER

Course Assistants:

Course Objective and Content

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

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Student explain chemical food contaminants
2) Student describe microbiological contaminants in foods
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) Student explain the effects of microbiological and chemical contaminants in foods on health
Competence to Work Independently and Take Responsibility

Lesson Plan

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

Sources

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:

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3
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

Course - Learning Outcome Relationship

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

Learning Activity and Teaching Methods

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework

Assessment & Grading

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

Workload and ECTS Credit Grading

Activities	Number of Activities	Duration (Hours)	Workload
Homework Assignments	1	5	5
Midterms	1	5	5
Final	1	10	10
Total Workload			20