TÜRKÇE
ENGLISH
Information
| Code | SD0526 |
| Name | Foodborne Zoonotic Diseases |
| Term | 2022-2023 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 |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | Doç. Dr. HATİCE YAZGAN |
| Course Instructor |
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 | Have basic information about foodborne zoonotic diseases. |
| LO02 | Knows the ways of transmission of foodborne zoonoses and the causes of contamination to foods. |
| LO03 | Knows the ways of protection from foodborne zoonoses. |
| LO04 | Knows the general information about foodborne bacteria |
| LO05 | Have general information about foodborne viruses. |
| LO06 | Have general information about foodborne fungi. |
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 | ||