Food Technology Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI349

Course Name:

Current Research in Cancer

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Doç. Dr. HURİ DEDEAKAYOĞULLARI

Course Lecturer(s):

Huri Bulut

Course Assistants:

Course Objective and Content

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.

Learning Outcomes

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.

Course Flow Plan

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

Sources

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 - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7
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.

Course - Learning Outcome Relationship

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.

Assessment & Grading

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

Workload and ECTS Credit Calculation

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