TÜRKÇE
ENGLISH
Information
| Code | LTS104 |
| Name | Food safety |
| 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 |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör.Dr. TÜZÜN AYTEKİN |
Course Goal
Ensure that they are knowledgeable about food safety
Course Content
Biological, physical, chemical hazards in food safety and prevention of these hazards; purchasing, transportation, storage, processing of food; additives and quality control systems
Course Precondition
No prerequisites
Resources
BASIC PRINCIPLES OF FOOD SAFETY (T.C.Anadolu Üniversitesi Yayını No: 2385)
Notes
BASIC PRINCIPLES OF FOOD SAFETY (T.C.Anadolu Üniversitesi Yayını No: 2385)
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines essential nutrients |
| LO02 | Know basic concepts about food safety |
| LO03 | Identifies factors that impair food safety |
| LO04 | Knows quality assurance systems |
| LO05 | Identifies additives |
| LO06 | Explains food preservation methods |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Explains the basic concepts in Biology, Chemistry and Laboratory Techniques | 2 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Uses the basic concepts of laboratory in biological and chemical analysis | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Explains the methods and techniques in the analysis of laboratory techniques | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Has the knowledge and skills to evaluate the results and methods related to the field | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Makes analyzes in the field of laboratory techniques | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Uses laboratory technologies related to the field. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Obtains the results of analyses and interpret the data. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Uses appropriate methods for critical thinking in laboratory studies and solves problems by identifying problems. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Has ability to carry out studies related to the field and solve the problems individually or as a team member. | |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | Has the consciousness of lifelong learning. | 3 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information technologies effectively in storing and transferring the data obtained about the field. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses language of English to be able to follow developments in professional field | |
| PLO13 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates and shares with people and institutions related to laboratory studies results and problems. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Has sufficient information about laboratory safety | 3 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Acts in accordance with democracy, human rights, social, scientific and professional ethical values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to Food Safety | Examination of different sources related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Biological, physical, chemical hazards in food safety and prevention of these hazards, | Examination of different sources related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Biological, physical, chemical hazards in food safety and prevention of these hazards, 2 | Examination of different sources related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Biological, physical, chemical hazards in food safety and prevention of these hazards, 3 | Examination of different sources related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Purchase, transport, storage, processing of food | Examination of different sources related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Purchase, transport, storage, processing of food 2 | Examination of different sources related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Purchase, transport, storage, processing of food 3 | Examination of different sources related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Preparation of exam questions | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Quality Assurance Systems | Examination of different sources related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Quality Assurance Systems 2 | Examination of different sources related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Additives | Examination of different sources related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Additives 2 | Examination of different sources related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Food Storage | Examination of different sources related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Food Storage 3 | Examination of different sources related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | An overview | Examination of different sources related to the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | preparation of exam questions | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | preparation of exam questions | 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 | 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 | ||