COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Food Safety And Microbiological Quality Control * G   330 6 2 2 3

Prerequisites and co-requisites
Recommended Optional Programme Components None

Language of Instruction Turkish
Course Level First Cycle Programmes (Bachelor's Degree)
Course Type
Course Coordinator
Instructors
Prof.Dr.IŞIL VAR ÖNGEL1. Öğretim Grup:A
Prof.Dr.ZERRİN ERGİNKAYA1. Öğretim Grup:A
 
Assistants
Goals
Raising awareness of all consumed foods and their safety issues and raising conscious consumers and producers. Scientifically, in these processes, how to increase the knowledge and infrastructure of how the food safety mechanism works and works is aimed.
Content
The microbiological quality and control of milk dairy products, meat and meat products, eggs, cereals and products, vegetable oil and margarine, special foods (cocoa, coffee, chocolate, candy, salt, spices etc.) Water microbiology, information on how to create solutions for food safety systems in the production, storage, distribution and consumption of all these food groups, food industry inspection and controls, international and national regulations and applications.

Learning Outcomes
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Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345
1
Has basic knowledge generally in Agricultural Sciences and specifically in Soil Science and Plant Nutrition
X
2
Owns basic scientific information on plant nutrients and their applications which ensure healty nutritions of plants for high quality and economic plant production
X
3
Understands the principles of ecological farming in point of sustainable and ecological farming
X
4
Has the ability to identify, define, formulize and solve engineering problems. Choses and applies the appropriate analytical and modelling techniques for this purpose.
X
5
Assimilates the information which is used for soil conservation, protection against every kinds of misuses and pollution
X
6
Analyses soils, their components or their actual process and plans them to accomplish the requirements of sustainable agriculture principles under real limitations
X
7
Prepares nutritional programmes for regular nutrition of plants cultivated in each kinds of soil or soilless growing medium
X
8
Leads to the application and development of new technolgies, methods and measuring systems in Soil Science and Plant Nutrition area, under the scope of scientific, economic and rational uses of agricultural areas,
X
9
Gains the perfection in every kinds of soil, plant, fertilizer and water analyses and their interpretations
X
10
Carries the effective working ability and self-confidence for taking the responsibility in solo and team works
X
11
Accesses to information and searches literatures for this purpose ,uses databases and other sources
X
12
Has the awareness for following the developments in science and technology and renewing them continuously
X
13
Builds effective oral and written communication in Turkish and has enough knowledge in at least one foreign language
X
14
Constantly improve themselves with determining their training needs in accordance with their interests and abilities in the scientific, cultural, artistic and social fields in addition to their professional development
X
15
Gains consciousness for professional and ethical resposibilities
X
16
Has enough awareness of project management, workplace applicaitons, health of workers, and environemt and job safety
X
17
Be aware of the legal results of their activities
X
18
Achieves awareness of the universal and public results of professional solutions and applicaitons and understands the importance of entrepreneurship and modernism
X

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 Information on the scope of the course and presentation of the resource book, brief introduction of general microbiology and food microbiology course information General microbiology and food microbiology course grades
2 Definition and content of food safety, systems for safe food production and HACCP Related topics in the course note
3 Foodborne defects that cause the disease, microbiological, physical and chemical hazards in the food Related topics in the course note
4 Risk analysis, microbial quality approaches Related topics in the course note
5 Methods used to identify microbiological hazards in foods and food products Related topics in the course note
6 Microbiological criteria, rapid counting and identification methods Related topics in the course note
7 Microbiological quality control and safe production in fruits and vegetables Related topics in the course note
8 Microbiological quality control and safe production in meat and meat products (red meat, poultry meat and aquatic products Related topics in the course note and the articles related this topics
9 SEARCH EXAM To prepare the exam bystudying from the suggested sources and the course notes given until the interim test.
10 Microbiological quality control and safe production in milk and dairy products Related topics in the course note and the articles related this topics
11 Microbiological quality control and safe production in cereal and cereal based products Related topics in the course note and the articles related this topics
12 Microbiological quality control and safe production in edible oils Related topics in the course note and the articles related this topics
13 Microbiological quality control and safe production in spices, salt and other special foods (cocoa, chocolate, coffee, confectionery etc.) Related topics in the course note and the articles related this topics
14 Risks in eggs and provision of food safety Related topics in the course note and the articles related this topicsNewspaper news and recent developments
15 Determination and supply of microbiological quality in drinking and use waters Related topics in the course note
16-17 final exam To prepare final exam by studying the topics covered during the semester, from the recommended sources and given course notes.

Recommended or Required Reading
Textbook
Additional Resources