COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Food safety * LTS   104 2 2 2 3

Prerequisites and co-requisites
Recommended Optional Programme Components None

Language of Instruction Turkish
Course Level Short Cycle Programmes (Associate's Degree)
Course Type
Course Coordinator Lec. Tüzün AYTEKİN
Instructors
Öğr. Gör.TÜZÜN AYTEKİN1. Öğretim Grup:A
 
Assistants
Goals
Ensure that they are knowledgeable about food safety
Content
Biological, physical and chemical hazards in food safety and the prevention of these hazards, the purchase, transport, storage and processing of food.

Learning Outcomes
-


Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 Introduction to Food Safety Examination of different sources related to the subject
2 Biological, physical, chemical hazards in food safety and prevention of these hazards, Examination of different sources related to the subject
3 Biological, physical, chemical hazards in food safety and prevention of these hazards, Examination of different sources related to the subject
4 Biological, physical, chemical hazards in food safety and prevention of these hazards, Examination of different sources related to the subject
5 Purchase, transport, storage, processing of food Examination of different sources related to the subject
6 Purchase, transport, storage, processing of food Examination of different sources related to the subject
7 Purchase, transport, storage, processing of food Examination of different sources related to the subject
8 Mid-Term Exam
9 Quality Assurance Systems Examination of different sources related to the subject
10 Quality Assurance Systems Examination of different sources related to the subject
11 Additives Examination of different sources related to the subject
12 Additives Examination of different sources related to the subject
13 Additives Examination of different sources related to the subject
14 Additives Examination of different sources related to the subject
15 Additives Examination of different sources related to the subject
16-17 Term Exams preparation of exam questions

Recommended or Required Reading
Textbook
Additional Resources