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Information
| Code | SAİ516 |
| Name | Advanced Microbiological Methods in Seafood Processing Technology |
| Term | 2024-2025 Academic Year |
| Term | Spring |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. FATİH ÖZOĞUL |
| Course Instructor |
1 |
Course Goal / Objective
Advanced methods for the detection of specific organisms and toxins in water products alternative (dye-reduction tests, electrical methods, etc.) and fast techniques to teach.
Course Content
This course are related to biochemical tests for identification of microorganism and determination of microorganism in seafood using chemical, molecular and immunologic methods (Adenosin triphosphate measurement, Radiometry, Serotyping, Nucleic acid (DNA) probes, DNA amplification (Polymerase Chain Reaction), Radioimmunoassay, Enzyme linked immunosorbent assats (ELISA), Gel diffusion). Alternative methods (Dye reduction test, Electrical methods) and rapid techniques for detection of specific organism and toxins in seafood are also interest of this course.
Course Precondition
None
Resources
Lecture notes and internet resource
Notes
Internet
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | It uses the biochemical tests for identification of microorganism and determination of microorganism in seafood using chemical, molecular and immunologic methods. |
| LO02 | Learns about biochemical, molecular and immunological methods (PCR-polymerase chain reaction, ELISA etc.). |
| LO03 | It offers alternative advanced methods (dye-reduction testing, electrical methods, etc.) for the detection of specific organisms and toxins. |
| LO04 | Develops rapid techniques for microorganism control in seafood and makes toxin analysis. |
| LO05 | It enables the detection of microorganisms in seafood. |
| LO06 | It enables the detection of toxins in seafood. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Development and deepen of subjects with distinctive thought and novel innovations in Fishing and Seafood Processing Technology after Master Degree. | 1 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Compression of interaction of expertise area in relation to interdisciplinary relationships. PhD students with expert knowledge reach the novel results to analyse, synthase and interpret new ideas | 2 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Assessment of up to date information systematically in their expertise area, gaining skills at advanced level in using research methods. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Development of novel ideas, methods or projects in in their expertise area, application of existing methods or projects to a different field. | 1 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Comprehension and investigation of original subject in their expertise area and also adaption and application of this original subject, analysing and assessment of different thoughts and new ideas critically. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Development of new ideas, methods or designs to innovate for Fishing and Seafood Processing Technology, or application of an existing method in their study area. | 2 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to the solution of problems and information in their field by publishing paper in national or international scientific journals. | 3 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Developing new ideas and methods in their field by means of creative and critical thinking, being successful in solving problem and making decision. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examining, and developing social relationship and defending their novel ideas during discussions with experts in their field and communicating effectively to prove their adequacy in their field. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Defending their novel ideas during discussions with experts in their field and effective communication to demonstrate their adequacy in their field. | 3 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating and discussing written, verbal and visual in one foreign language at least. | 4 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the technological, social and cultural improvements with academic and professional discipline in Fishing and Seafood Processing Technology | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Establishes a functional interaction using strategic decision making process in the solution of problems related to their study area. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Finds solutions in social, scientific, cultural and ethical issues in related to expertise area and this supports the development of value. | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Biochemical tests for identification of microorganism-1 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 2 | Biochemical tests for identification of microorganism-2 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 3 | Determination of microorganism in seafood-1 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 4 | Determination of microorganism in seafood-2 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 5 | Chemical, molecular and immunologic methods | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 6 | Adenosin-triphosphate measurement, Radiometry, Serotyping, Nucleic acid (DNA) probes | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım |
| 7 | DNA amplification (Polymerase Chain Reaction)-1 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Prepare for the exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | DNA amplification (Polymerase Chain Reaction)-2 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 10 | Radioimmunoassay, Enzyme-linked immunosorbent assats (ELISA), Gel diffusion | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 11 | Alternative methods (Dye-reduction test, Electrical methods) | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 12 | Rapid techniques for detection of specific organism-1 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 13 | Rapid techniques for detection of specific organism-2 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Proje Temelli Öğrenme |
| 14 | Toxins detection in seafood-1 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 15 | Toxins dedection in seafood-2 | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 16 | Term Exams | Prepare for the exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Prepare for the exam | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 154 | ||
| Total Workload / 25 (h) | 6,16 | ||
| ECTS | 6 ECTS | ||