The course aimed at providing a basic food safety and hygiene information in terms of molecular biology. At the beginning students will understand the importance of food safety, the characteristics of food-borne illness, methods of waste disposal, importance of pest control, the nature of food safety hazards (microbiological, physical, chemical and allergenic), the types, sources, vehicles and routes of contamination. Later on the lecture will focus on genes - their structure and function - therefore, students will study nucleic acid structure and the mechanics of replication, repair, transcription, and translation in any microorganisms related with foodstuff. Students will also learn how to use molecular biology and molecular biologic methods to analyse the presence of biological, chemical and physical contaminants.
- Teacher: Ayse Seyer