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Course Description Course Name : Food Safety and Biotechnological Methods Used in Food Safety Course Code : BT-530 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. ZERRİN ERGİNKAYA Learning Outcomes of the Course : Knows food safety systems Knows the latest molecular methods developed and used for the definition of micro-organisms and diagnosis of their toxins in foods. Has the ability to put the knowledge to practical use in researches. Knows how to do assignments, research and adapt teamwork Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : BT-530 Food Safety and Biotechnological Methods Used in Food Safety Recommended Optional Programme Components : None Aim(s) of Course : To give information about the biotechnological methods in the diagnosis and definition of pathogens developed for the control of food hygiene and sanitation in food safety systems. Course Contents : PCR, PCR Imaging Methods and general information about PCR types and utilization of PCR types in food microbiology, immunological tests and the use of immunological tests in food safety Language of Instruction : Turkish Work Place : classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Definition of food security and food safety systems Reviewing references Lecture 2 Cause of food-borne pathogens and spoilage microorganisms Reviewing references Lecture 3 Identification of microorganisms by PCR and PCR technique Reviewing references Lecture 4 Identification of microorganisms by PCR and PCR technique (continued) Reviewing references Lecture 5 Identification of microorganisms by PCR and PCR technique (continued) Reviewing references Lecture 6 Immunological methods and definitions of microorganisms by immunological methods Reviewing references Lecture 7 Immunological methods and immunological methods definitions microorganisms (continued) Reviewing references Lecture 8 Other molecular methods Reviewing references Lecture 9 Mid-term exam 10 Staphylococcus aureus and analysis methods Reviewing references homework discussions and lectures 11 Clostridium botulinum and analysis methods Reviewing references homework discussions and lectures 12 Bacillus cereus and analysis methods Reviewing references homework discussions and lectures 13 Escherichia coli and analysis methods Reviewing references homework discussions and lectures 14 Listeria, Campylobacter spp.and analysis methods Reviewing references homework discussions and lectures 15 Analysis of micro-organisms toxins Reviewing references homework discussions and lectures 16/17 Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Fratamico, P. M., Bhunia, A. K. Smith, J. L., 2005. Foodborne Pathogens: Microbiology and Molecular Biology. Caister Academic Press, USA , 454 p. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 1 40 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Evaluates and directs his level of learning in the field of knowledge and skills with his expert level critically. 4 2 Transfers current developments in the field of his work, supporting them with quantitative and qualitative data, systematically to the area outside of the field, written, orally and visually. 3 3 Follows national and international publications and attends social interactions and scientific studies in international level, communicates in at least in one foreign language in order to share studies on international base. 3 4 Uses advanced information and communication technologies along with the required level of their computer software. 2 5 Uses the knowledge in his field for problem solving and / or practical skills in interdisciplinary studies. 3 6 Improves common knowledge accumulation concerning the Biotechnology in the frame of basic theory and practices. 4 7 Is aware of scientific, ethical and social values and handles research process with this frame. 4 8 Handles theories, hypothesis, opinions in the field of Biotechnology with an objective sceptic, logical, analytical manner and evaluates them in critical point of view. 4 9 Gains comprehensive information about natural and applied sciences and its limits with modern techniques and methods applied. 4 10 Improves and increases the knowledge to an expert level in the field of biotechnology 3 11 Understands the interdisciplinary interaction associated with biotechnology. 2 12 Integrates and interprets the knowledge from different disciplines by his expertrise in biology and generate new information 2 13 Analizes the problems encountered in the field of research methods. 2 14 Carries out a study requiring expertise in the field independently. 3 15 Developes new strategic approaches and takes resposibility for analitical solutions for unpredictable complicated problems encountered in applications related to biotechnology. 3 16 Demonstrates leadership in the required environment to solve problems associated with biotechnology. 2 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total 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 10 10     Mid-term Exams (Written, Oral, etc.) 1 14 14     Final Exam 1 14 14 Total Workload: 150 Total Workload / 25 (h): 6 ECTS Credit: 6