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

Course Introduction and Application Information

Course Code:

UNI228

Course Name:

Personal Medicine

Semester:

Spring

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:

Dr. Öğr. Üy. FATMA KÜBRA TOMBULTÜRK

Course Lecturer(s):

Fatma Kübra Tombultürk

Course Assistants:

Course Objective and Content

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.

Learning Outcomes

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.

Course Flow Plan

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

Sources

Course Notes / Textbooks:	Öğretim üyesinin ders notları
References:	Academic Member's lecture notes

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
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	% 50
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Calculation

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