Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI228 | ||||
Course Name: | Personal Medicine | ||||
Semester: | Spring | ||||
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: | Dr. Öğr. Üy. FATMA KÜBRA TOMBULTÜRK | ||||
Course Lecturer(s): | Fatma Kübra Tombultürk | ||||
Course Assistants: |
Course Objectives: | It is aimed to learn personal medicine-targeted information by determining and learning personalized treatment methods. |
Course Content: | It includes treatment options based on human molecular profile in various diseases. |
The students who have succeeded in this course;
1) Gain knowledge of personalized medicine resulting from each person's clinical, genetic, genomic and environmental knowledge. 2) Learns treatment options based on human molecular profile in various diseases. 3) Learns that the molecular profile is different in each individual. 4) Have distinctive knowledge about the effect of modern medicine and personalized medicine on diseases. |
Week | Subject | Related Preparation |
1) | Genomic information | |
2) | Personalized medicine | |
3) | Genomic approach to Personal Targeted drug therapy | |
4) | Pharmacogenomics and complex diseases | |
5) | Pharmacogenetics and potential applications in personalized medicine-1 | |
6) | Pharmacogenetics and potential applications in personalized medicine-2 | |
7) | Role of noncoding RNAs in personalized molecular therapy | |
8) | Midterm exam | |
9) | Personalized medicine treatments based on the molecular profile in cancer-1 | |
10) | Personalized medicine treatments based on the molecular profile in cancer-2 | |
11) | Personalized medicine treatments based on molecular profile in diabetes | |
12) | Pharmacometabolomics drug metabolism, toxicity and efficacy in personalized medicine | |
13) | Future personalized medicine practice plans | |
14) | Known and unknown in personalized medicine | |
15) | Final exam | |
16) | Final exam |
Course Notes / Textbooks: | Öğretim üyesinin ders notları |
References: | Academic Member's lecture notes |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
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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 |
Midterms | 1 | % 50 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 13 | 39 |
Study Hours Out of Class | 13 | 39 |
Presentations / Seminar | 8 | 24 |
Homework Assignments | 13 | 13 |
Total Workload | 115 |