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

Course Introduction and Application Information

Course Code: UNI114
Course Name: Cancer Biology
Semester: Fall
Course Credits:
ECTS
5
Language of instruction: Turkish
Course Condition:
Does the Course Require Work Experience?: No
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: Face to face
Course Coordinator: Prof. Dr. FUNDA ELMACIOĞLU
Course Lecturer(s): Dr. Öğr. Üy. ORKUN GÜRBÜZ
Course Assistants:

Course Objective and Content

Course Objectives: General knowledge and concepts related to cancer, cancer clinic and treatment approaches, learning of prevention and treatment nutritional principles.
Course Content: Nutritional applications of cancer, cancer treatment, clinic, treatment, cancer patients, nutrition, nutrition and nutritional components of cancer and their effects on the process, nutritional support products used in cancer patients and nutritional carcinogens.

Learning Outcomes

The students who have succeeded in this course;
1) Describe the cancer, have knowledge about the mechanisms of cancer formation,
2) Explain effective genetic and environmental factors in cancer formation,
3) Has knowledge about cancer clinic,
4) Evaluate the nutritional status of the cancer patient,
5) Recognize the nutritional support products developed for cancer patients, develop appropriate proposal for appropriate product selection and usage.

Course Flow Plan

Week Subject Related Preparation
1) Cancer and Carsinogenesis,Definig cancer, Defining carsinogenesis and mechanisms of carsinogenesis
2) The genetical and enviromental factors in carsinogenesis ( foods, food processing)
3) Cancer and energy intake
4) Cancer and macronutrients: carbohydrate and protein
5) Cancer and macronutrients: Fat
6) Cancer and micronutrients: Vitamins (A, C, E vitamins and D vitamin)
7) ARA SINAV
8) Cancer and micronutrients: Vitamins II (Choline, Folic acid and selected B vitamins)
9) Cancer and micronutrients: Minerals (Selenium, zinc, iron)
10) Cancer and micronutrients: Minerals II (Copper, calcium and iodine)
11) Cancer and functional food compounds ( Pythochemicals)
12) Cancer and fibre
13) The clinical Picture of cancer and treatment approaches (Chemotherapy, radiotherapy and their effects on nutritional status of cancer patient)
14) FİNAL
15) FİNAL
16) FİNAL

Sources

Course Notes / Textbooks: Konu İle İlgili Güncel Yayınlar
References: Konu İle İlgili Güncel Yayınlar

Course - Program Learning Outcome Relationship

Course Learning Outcomes

1

2

3

4

5
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
Midterms 1 % 40
Final 1 % 60
total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
total % 100

Workload and ECTS Credit Calculation

Activities Number of Activities Workload
Course Hours 14 42
Study Hours Out of Class 14 56
Homework Assignments 14 14
Midterms 1 3
Final 1 3
Total Workload 118