TÜRKÇE
ENGLISH
Information
| Code | G346 |
| Name | Food Safety and Microbiological Quality Control |
| Term | 2022-2023 Academic Year |
| Semester | 6. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Uygulamalı Ders |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ZERRİN ERGİNKAYA |
| Course Instructor |
Prof. Dr. ZERRİN ERGİNKAYA
(A Group)
(Ins. in Charge)
Prof. Dr. IŞIL VAR ÖNGEL (A Group) (Asst. Ins.) |
Course Goal / Objective
The aim of the course is to inform the students about nutrition (pregnancy and breastfeeding period), nutrition in childhood and adolescence, regular and balanced nutrition and disease prevention relationship, relationships between nutrition and health, the importance of medical nutrition therapy in various diseases and their applications.
Course Content
Introduction to Nutrition, Nutrition and Health, Fats and Oils, Carbohydrates, Proteins, Calculation of Energy Consumption and Energy Requirements of Individuals, Electrolyte Minerals, Vitamins, Nutrition in Pregnancy and Poultry, Infant, Feeding in Nutrition, Nutrition in Special Situations, Nutrition in Health, Organic Food Elements, Carbohydrates, Oils, Proteins
Course Precondition
none
Resources
Brown, A., Smith, H. (2014). Bensons Microbiological Applications, Laboratory Manual in General Microbiology, Short Version. McGraw Hill Education.
Notes
handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learn the food safety and systems for the production of safe food |
| LO02 | Learn the risk analysis |
| LO03 | Learn the microbiological counting methods and sampling foods Microbiological criteria, fast counting and identification methods |
| LO04 | Learn the microbiological quality control of foods |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 4 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The introduction and resources related to the scope of the course book, a short transfer of general microbiology and food microbiology course information | Related course and books | Öğretim Yöntemleri: Anlatım, Gösteri |
| 2 | Food safety and HACCP systems for the production of safe food | reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri |
| 3 | Microbiological, physical and chemical hazards in foods | reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri |
| 4 | Risk analysis | reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri |
| 5 | Microbiological counting methods and sampling foods Microbiological criteria, fast counting and identification methods, Practice,: Food samples dilutions | Related course and books | Öğretim Yöntemleri: Anlatım, Gösteri, Gösterip Yaptırma, Grup Çalışması |
| 6 | Microbiological quality control and safe production of fuits and vegetables and products, Practice: Some fruit and vegetable products, total aerobic mesophilic bacteria | Related course and books | Öğretim Yöntemleri: Anlatım, Gösteri, Gösterip Yaptırma, Grup Çalışması |
| 7 | Microbiological quality control and safe production of meat and meat products, Practice: Some meat and meat products, count of Enterobacteria | Related course and books | Öğretim Yöntemleri: Anlatım, Gösteri, Gösterip Yaptırma, Grup Çalışması |
| 8 | Mid-Term Exam | Related course and books | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Microbiological quality control and safe production in milk and dairy products Application: Breed method | Related course and books | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma |
| 10 | Microbiological quality control and safe production in milk and dairy products Application: Coliform detection | Related course and books | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma, Grup Çalışması |
| 11 | Microbiological quality control and safe production in grain and cereal based products Application: rope spore detection in flour products by EMS method, counting with Thoma slide | Related course and books | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma, Grup Çalışması |
| 12 | Microbiological quality control and safe production in frozen foods Application: Detection and counting of psychrophilic microorganisms in frozen products | Related course and books | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma, Grup Çalışması |
| 13 | Microbiological quality control and safe production in cooking oil, Application: Lipolytic microorganism detection and counting in margarines and butter | Related course and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Microbiological quality control and safe production in spices and other special foods, Application: Yeast and mold detection in products such as chocolate etc. | Related course and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Determination of microbiological quality in tap water, Application: Detection of coliform and E. coli in drinking water by classical and EMS method | Related course and books | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma, Grup Çalışması |
| 16 | Term Exams | Related course and books | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related course and books | Ölçme Yöntemleri: Yazılı Sınav |
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 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 12 | 12 |
| Total Workload (Hour) | 86 | ||
| Total Workload / 25 (h) | 3,44 | ||
| ECTS | 3 ECTS | ||