Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
VETERINARY DRUG RESIDUES IN ANIMAL FOODS 10102013 2 + 0 2.0 6.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors Güzin İPLİKÇİOĞLU ARAL
Assistants
Goals Giving information about the veterinary drug residues in the products covered by the Regulation
Course Content giving information about veterinary drug residues
Learning Outcomes 1) Giving information about the veterinary drug residues in the products covered by the Regulation
2) What is the residue?
3) Drug residue analysis methods

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Veterinary Medicine / Human Medicine Antibiotic Use Lecture; Question Answer; Problem Solving

 Homework Presentation (Including Preparation Time)
2. Week Treatment of Diseases and prevention Lecture; Question Answer; Problem Solving; Discussion

 Homework Presentation (Including Preparation Time)
3. Week Increasing Efficiency Lecture; Question Answer; Problem Solving

 Homework Presentation (Including Preparation Time)
4. Week Increasing food quality Lecture; Question Answer; Problem Solving

 Homework Presentation (Including Preparation Time)
5. Week Feeding support Lecture; Question Answer; Problem Solving; Discussion

 Homework Presentation (Including Preparation Time)
6. Week The Effects of Veterinary Medicines Lecture; Question Answer; Problem Solving; Discussion

 Homework Presentation (Including Preparation Time)
7. Week Drug Residues in Animal Husbandry Lecture; Question Answer; Problem Solving; Discussion

 Homework Presentation (Including Preparation Time)
8. Week Definitions about residues Lecture; Question Answer; Problem Solving; Discussion

 Homework Presentation (Including Preparation Time)
9. Week Causes of Residues Lecture; Question Answer; Problem Solving; Discussion

 Homework Presentation (Including Preparation Time)
10. Week Not Responding to the Period of Drug Removal Lecture; Question Answer; Problem Solving; Discussion

 Homework
11. Week Usage Responsibility Lecture; Question Answer; Problem Solving; Discussion

 Homework Presentation (Including Preparation Time)
12. Week Distribution of medicines in the body changing states Lecture; Question Answer; Problem Solving; Discussion

 Homework Presentation (Including Preparation Time)
13. Week Impacts of Residuals Lecture; Question Answer; Problem Solving; Discussion

 Homework Presentation (Including Preparation Time)
14. Week Drawbacks in the Use of Antibiotics Lecture; Question Answer; Problem Solving; Discussion

 Homework

Sources Used in This Course
Recommended Sources
Doyle, M.P., Beuchat, L.R., Montville, T.J. (1997). Food Microbiology : Fundamentals and Frontiers. ASM Pres, Washington.
Fries, R. (1992). Fleischhygiene und Lebensmitteluntersuchung. Verlag Eugen Ulmer, Stuttgart.
Walstra P, Wouters JTM, Geurts TJ (2006). Dairy science and technolgy. 2nd ed., Taylor & Francis CRC, New York.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
PY25000
PY35000
PY45000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 6
Final Exam 1 1
14 1
Dönem Sonu Sınavı (DSS) 14 6
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload