SAİ021 Moleculer identification of fish spoilage bacteria and food-borne pathogens

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code SAİ021
Name Moleculer identification of fish spoilage bacteria and food-borne pathogens
Term 2024-2025 Academic Year
Semester . Semester
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 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

Update Time: 05.10.2024 07:05