TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| PEDOLOGY AND PLANT FEEDING PR. | |
| Code | G330 |
| Name | Food Safety And Microbiological Quality Control |
| Term | 2020-2021 Academic Year |
| Semester | 6. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | Prof. Dr. IŞIL VAR ÖNGEL |
| Course Instructor |
Prof. Dr. IŞIL VAR ÖNGEL
(Bahar)
(A Group)
(Ins. in Charge)
Prof. Dr. ZERRİN ERGİNKAYA (Bahar) (A Group) (Asst. Ins.) |
Course Goal / Objective
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.
Course 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.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Having knowledge in basic science, engineering and food science and technology fields |
| LO02 | Define, identify and solve problems in applications related to food engineering and technology. |
| LO03 | Gain the ability to use the information you have in different areas |
| LO04 | Knowledge of developing a process based system using measurement and evaluation methods |
| LO05 | Araştırma, karmaşık sistemler bilimsel yöntemlerle çözümleyebilme konularında becerileri arttırma |
| LO06 | Use of objective and subjective methods in evaluating food quality and having knowledge on the interpretation of results |
| LO07 | Having knowledge on the selection and use of modern tools in food engineering and technology applications |
| LO08 | How the laboratory is used in food analysis, interpretation of problems and writing of reports |
| LO09 | Independent decision-making, self-confidence, creativity and responsibility |
| LO10 | Ability to create teams and adapt to teamwork |
| LO11 | Evaluating the knowledge learned with an analytical and critical approach |
| LO12 | Awareness of the necessity of lifelong learning |
| LO13 | To make effective and healthy communication about its field by using the non-field information and to use communication technologies |
| LO14 | Development in foreign language at a level that can follow the literature even on food |
| LO15 | Having an idea about food legislation and management systems, Respect for professional ethics |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has basic knowledge generally in Agricultural Sciences and specifically in Soil Science and Plant Nutrition | 1 |
| PLO02 | - | Gains basic information about the principles of the intended use of soils | 1 |
| PLO03 | - | Understands the principles of ecological farming in point of sustainable and ecological farming | 2 |
| PLO04 | - | Owns basic scientific information on plant nutrients and their applications which ensure healty nutritions of plants for high quality and economic plant production | 5 |
| PLO05 | - | Has the ability to identify, define, formulize and solve engineering problems. Choses and applies the appropriate analytical and modelling techniques for this purpose. | 1 |
| PLO06 | - | 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, | 1 |
| PLO07 | - | Carries the effective working ability and self-confidence for taking the responsibility in solo and team works | 1 |
| PLO08 | - | Queries, investigates, thinks analytically and produces project. | 1 |
| PLO09 | - | Has the awareness for following the developments in science and technology and renewing them continuously | 4 |
| PLO10 | - | Builds effective oral and written communication in Turkish and has enough knowledge in at least one foreign language | 5 |
| PLO11 | - | Uses information and communication technologies together with suitable softwares at an advanced level. | 5 |
| PLO12 | - | 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 | 5 |
| PLO13 | - | Has enough awareness of project management, workplace applicaitons, health of workers, and environment and job safety | 4 |
| PLO14 | - | Be aware of the legal results of their activities | 2 |
| PLO15 | - | Gains consciousness for professional and ethical resposibilities |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 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 | Mid-Term Exam | 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 | Term Exams | To prepare final exam by studying the topics covered during the semester, from the recommended sources and given course notes. | |
| 17 | Term Exams | To prepare final exam by studying the topics covered during the semester, from the recommended sources and given course notes. |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |