Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI349 | ||||
Course Name: | Current Research in Cancer | ||||
Semester: | Fall | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Doç. Dr. HURİ DEDEAKAYOĞULLARI | ||||
Course Lecturer(s): | Huri Bulut | ||||
Course Assistants: |
Course Objectives: | To give information about the definition of cancer, its formation and development mechanisms, and the latest developments in cancer research. |
Course Content: | Gains analytical and critical thinking skills related to cancer. |
The students who have succeeded in this course;
1) Will be able to explain the molecular biology, formation mechanisms and types of cancer. 2) Defines the cell cycle and cell checkpoints. 3) Explain the protooncogene, oncogene and tumor suppressor genes. 4) It can explain antiapoptotic mechanisms and metastasis events in cancer. 5) Explain the role of oxidant systems in cancer formation. 6) Explain the role of antioxidant defense system in cancer mechanism. 7) Explains current treatment methods in cancer. |
Week | Subject | Related Preparation |
1) | Cancer Cells and Cancer | Oxford Textbook of Cancer Biology |
2) | Mutations in Cancer-1 | Oxford Textbook of Cancer Biology |
3) | Mutations in Cancer-2 | Oxford Textbook of Cancer Biology, 2019 |
4) | Free radicals and cancer | Oxford Textbook of Cancer Biology, 2019 |
4) | Free radicals and cancer | Oxford Textbook of Cancer Biology, 2019 |
Course Notes / Textbooks: | Oxford Textbook of Cancer Biology, 2nd edition, 2019 Öğretim Üyesine ait ders notları |
References: | Oxford Textbook of Cancer Biology, 2nd edition, 2019 Öğretim Üyesine ait ders notları |
Course Learning Outcomes | 1 |
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3 |
4 |
5 |
6 |
7 |
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Program Outcomes | ||||||||||||||
1) Have information about food components and additives and use this information in production. | ||||||||||||||
2) Has knowledge about food legislation and professional ethics. | ||||||||||||||
3) Evaluates the knowledge learned in food laboratories at production and quality control points. | ||||||||||||||
4) Can determine the risk factors in food production stages. | ||||||||||||||
5) Can provide hygiene, sanitation conditions in food sector. | ||||||||||||||
6) Have knowledge about occupational safety in food industry. | ||||||||||||||
7) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
8) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | ||||||||||||||
10) Use current techniques in the field of food technology. | ||||||||||||||
11) Identifies problems, generates and presents solutions. | ||||||||||||||
12) Has an awareness of the legal consequences of technological applications and professional ethics. | ||||||||||||||
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | ||||||||||||||
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Have information about food components and additives and use this information in production. | |
2) | Has knowledge about food legislation and professional ethics. | |
3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | |
4) | Can determine the risk factors in food production stages. | |
5) | Can provide hygiene, sanitation conditions in food sector. | |
6) | Have knowledge about occupational safety in food industry. | |
7) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
8) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | |
10) | Use current techniques in the field of food technology. | |
11) | Identifies problems, generates and presents solutions. | |
12) | Has an awareness of the legal consequences of technological applications and professional ethics. | |
13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | |
14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 60 |
Seminar | 1 | % 40 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 100 | |
PERCENTAGE OF FINAL WORK | % | |
total | % 100 |
Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
Course Hours | 1 | 0 | 14 | 14 | 28 | ||
Study Hours Out of Class | 3 | 6 | 6 | 6 | 54 | ||
Homework Assignments | 3 | 6 | 6 | 6 | 54 | ||
Total Workload | 136 |