Information Package / Course Catalogue
| Course Code | : GMP617 |
| Course Type | : Area Elective |
| Couse Group | : Third Cycle (Doctorate Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 8 |
Gaining knowledge about the various and complex interactions between food components and the intestinal immune system will help students to understand food allergies better and produce safer foods.
Biochemistry, digestibility and intake in the gastrointestinal tract of food allergens. Food-induced hypersensitivity reactions. Tests and strategies currently available for the identification of food allergens and their quantification in food.
| 1. | |
| 2. | |
| 3. | |
| 4. | |
| 5. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %15 |
| Project | 1 | %15 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %40 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 6 | 3 | 126 |
| Assignment | 1 | 20 | 1 | 21 |
| Project | 1 | 25 | 1 | 26 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 15 | 1 | 16 |
| TOTAL WORKLOAD (hours) | 200 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 1 | 1 | 2 | 2 | |
OÇ-2 | 5 | 2 | 1 | 3 | 4 |
OÇ-3 | 2 | 3 | 5 | ||
OÇ-4 | 2 | 2 | 3 | 4 | 5 |
OÇ-5 | 1 | ||||