Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING (DOCTORATE DEGREE) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | HİLAL YILDIZ (hilalyildiz@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Educate the students on action mechanisms of pathogenic bacterias and preventive measures to control pathogenic bacterias in foods at advanced level.Educate students to develop an ability to critically review and draw conclusions from scientific articles on pathogenic bacterias | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | To gain knowledge in estimation which pathogens can be found in which kinds of foods and causes which disease |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-3 Integrates knowledge from different disciplines PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination Performance Project |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Classification of pathogenic microorganisms, factors affecting their growth, their health affect, evaluation of novel food processing techniques on pathogenic bacterias, advanced techniques in detection of pathogenic microorganisms | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Classification of pathogenic microorganisms | Lecture, discussion |
| 2 | Factors affecting the growth of foodborne pathogenic bacteria | Lecture, discussion |
| 3 | Foodborne pathogenic bacteria and mechanisms of pathogenicity | Lecture, discussion |
| 4 | Health effects of foodborne pathogenic bacteria | Lecture, discussion |
| 5 | Evaluation of novel food processing techniques on foodborne pathogenic microorganisms | Lecture, discussion |
| 6 | Pathogenic bacteria-1 | Lecture, discussion |
| 7 | Pathogenic bacteria-2 | Lecture, discussion |
| 8 | mid-term exam | |
| 9 | Pathogenic bacteria-3 | Lecture, discussion |
| 10 | Advanced techniques in detection of pathogenic bacteria: Rapid and automated methods, genetic and immunological technique | Lecture, discussion or Distance Learning |
| 11 | Hazard Analysis Critical Control Points -1 | Lecture, discussion |
| 12 | Hazard Analysis Critical Control Points -2 | Lecture, discussion |
| 13 | Student presentations | Lecture, discussion |
| 14 | Student presentations | Lecture, discussion |
| 15 | Student presentations | Lecture, discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Blackburn, C., McClure.2002. Foodborne Pathogens. Woodhead Publishing Limited. Cambridge, England. | |
| 2 | Miliotis, M. D. and Bier, J.W. 2003. International Handbook of Foodborne Pathogens, CRC Press 2003 | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 7 | 3 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 14 | 3 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 3 | 2 | 6 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 4 | 5 | 20 |
| mid-term exam | 10 | 5 | 50 |
| Own study for final exam | 5 | 5 | 25 |
| final exam | 10 | 5 | 50 |
| 0 | |||
| 0 | |||
| Total work load; | 193 | ||