Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
FOOD MYCOLOGY 10102015 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 Belgin SARIMEHMETOĞLU
Assistants
Goals classification and identification of the most important diseases about mycology in terms of public health and teaching control measures
Course Content food mycology
Learning Outcomes 1) learning about important mycological diseases in terms of public health
2) classification of mycological diseases, identification of the most important mycological diseases in terms of public health
3) control measures for the most important mycological diseases in terms of public health

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week definition of mycology Lecture; Question Answer; Discussion; Case Study

 Homework Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
2. Week fungal agents Lecture; Question Answer; Discussion; Case Study

 Presentation (Including Preparation Time) Project (Including Preparation and presentation Time) Report (Including Preparation and presentation Time)
3. Week Factors affecting development of fungal agents Lecture; Question Answer; Discussion; Case Study

 Homework Project (Including Preparation and presentation Time)
4. Week fungal diseases Lecture; Question Answer; Discussion; Case Study

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

 Homework
6. Week Routes of exposure to mycotoxins Lecture; Question Answer; Problem Solving; Discussion; Case Study

 Homework
7. Week Important mycotoxins in terms of public health Lecture; Question Answer; Discussion; Case Study

 Homework Presentation (Including Preparation Time)
8. Week aflatoxins Lecture; Question Answer; Problem Solving; Discussion; Case Study

 Homework
9. Week importance aflatoxinsof in terms of public health Lecture; Question Answer; Discussion; Case Study

 Presentation (Including Preparation Time)
10. Week prevention of diseases associated with aflatoxins Lecture; Question Answer; Problem Solving; Discussion

 Homework Presentation (Including Preparation Time)
11. Week Ochratoxins Lecture; Question Answer; Problem Solving; Discussion; Case Study

 Presentation (Including Preparation Time)
12. Week Tricothecenes Lecture; Question Answer; Problem Solving; Discussion

 Homework Seminar
13. Week Fusarium toxins Lecture; Question Answer; Discussion; Case Study

 Homework
14. Week fumonisins and zearalenones Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Dincer B., Sarımehmetoğlu B. (2011). Veteriner Hekimlik Veteriner Halk Sağlığı. Şafak Matbaacılık, Ankara.
Hayes, P.R. (1995). Food Microbiology and Hygiene. 2nd ed. Chapman and Hall, 2-6 Boundary Row, London.
Rand, S.M. (2000). Zoonotic Diseases. File://c:\New folder\zoonoz.htm.

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 4
Midterm Exam 2 2
Final Exam 14 3
14 1
Dönem Sonu Sınavı (DSS) 14 1
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