LTS104 Food safety

3 ECTS - 2-0 Duration (T+A)- 2. Semester- 2 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Relation with Program Learning Outcome
Week Plan
Assessment
Student Workload - ECTS

Information

Unit İMAMOĞLU VOCATIONAL SCHOOL
Code LTS104
Name Food safety
Term 2019-2020 Academic Year
Semester 2. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Ön Lisans Dersi
Type Normal
Label E Elective
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Doç. Dr. TÜZÜN AYTEKİN
Course Instructor Doç. Dr. TÜZÜN AYTEKİN (Bahar) (A Group) (Ins. in Charge)


Course Goal / Objective

Ensure that they are knowledgeable about food safety

Course Content

Biological, physical and chemical hazards in food safety and the prevention of these hazards, the purchase, transport, storage and processing of food.

Course Precondition

Resources

Notes



Course Learning Outcomes

Order Course Learning Outcomes
LO01 Defines essential nutrients
LO02 Explains basic concepts about food safety
LO03 Identifies factors that impair food safety
LO04 Defines quality assurance systems
LO05 Classifies additives according to their intended use
LO06 Explains food preservation methods
LO07 Lists foodborne pathogens
LO08 Classifies chemical food safety hazards


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 - Explains the basic concepts in Biology, Chemistry and Laboratory Techniques 0
PLO01 - Explains the basic concepts in Biology, Chemistry and Laboratory Techniques 0
PLO01 - Explains the basic concepts in Biology, Chemistry and Laboratory Techniques 0
PLO02 - Uses the basic concepts of laboratory in biological and chemical analysis 0
PLO02 - Uses the basic concepts of laboratory in biological and chemical analysis 0
PLO02 - Uses the basic concepts of laboratory in biological and chemical analysis 0
PLO03 - Explain the methods and techniques in the analysis of laboratory techniques 0
PLO03 - Explain the methods and techniques in the analysis of laboratory techniques 0
PLO03 - Explain the methods and techniques in the analysis of laboratory techniques 0
PLO04 - Students will have the knowledge and skills to evaluate the results and methods related to the field 0
PLO04 - Students will have the knowledge and skills to evaluate the results and methods related to the field 0
PLO04 - Students will have the knowledge and skills to evaluate the results and methods related to the field 0
PLO05 - Makes analyzes in the field of laboratory techniques 4
PLO05 - Makes analyzes in the field of laboratory techniques 4
PLO05 - Makes analyzes in the field of laboratory techniques 4
PLO06 - Use laboratory technologies related to the field. 2
PLO06 - Use laboratory technologies related to the field. 2
PLO06 - Use laboratory technologies related to the field. 2
PLO07 - The analysis results obtain and interpret the data. 1
PLO07 - The analysis results obtain and interpret the data. 1
PLO07 - The analysis results obtain and interpret the data. 1
PLO08 - Use appropriate methods for critical thinking in laboratory studies and solve problems by identifying problems. 0
PLO08 - Use appropriate methods for critical thinking in laboratory studies and solve problems by identifying problems. 0
PLO08 - Use appropriate methods for critical thinking in laboratory studies and solve problems by identifying problems. 0
PLO09 - Carry out studies related to the field and solve the problems individually or as a team member. 1
PLO09 - Carry out studies related to the field and solve the problems individually or as a team member. 1
PLO09 - Carry out studies related to the field and solve the problems individually or as a team member. 1
PLO10 - Has the consciousness of lifelong learning. 0
PLO10 - Has the consciousness of lifelong learning. 0
PLO10 - Has the consciousness of lifelong learning. 0
PLO11 - Uses the data obtained in the field of storage and transfer information technology effectively uses 0
PLO11 - Uses the data obtained in the field of storage and transfer information technology effectively uses 0
PLO11 - Uses the data obtained in the field of storage and transfer information technology effectively uses 0
PLO12 - Uses English to be able to follow developments in professional field 0
PLO12 - Uses English to be able to follow developments in professional field 0
PLO12 - Uses English to be able to follow developments in professional field 0
PLO13 - Communicates and communicates with people and institutions regarding the results and problems of the laboratory studies 4
PLO13 - Communicates and communicates with people and institutions regarding the results and problems of the laboratory studies 4
PLO13 - Communicates and communicates with people and institutions regarding the results and problems of the laboratory studies 4
PLO14 - Has enough information about laboratory safety 2
PLO14 - Has enough information about laboratory safety 2
PLO14 - Has enough information about laboratory safety 2
PLO15 - Acts in accordance with democracy, human rights, social, scientific and professional ethical values. 0
PLO15 - Acts in accordance with democracy, human rights, social, scientific and professional ethical values. 0
PLO15 - Acts in accordance with democracy, human rights, social, scientific and professional ethical values. 0


Week Plan

Week Topic Preparation Methods
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 Preparation of exam questions
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 Term Exams preparation of exam questions
17 Term Exams preparation of exam questions


Assessment (Exam) Methods and Criteria

Assessment Type Midterm / Year Impact End of Term / End of Year Impact
1. Midterm Exam 100 20
General Assessment
Midterm / Year Total 100 20
1. Final Exam - 80
Grand Total - 100


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 2 28
Out of Class Study (Preliminary Work, Practice) 14 2 28
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 6 6
Final Exam 1 16 16
Total Workload (Hour) 78
Total Workload / 25 (h) 3,12
ECTS 3 ECTS

Update Time: 03.05.2025 08:39