G346 Food Safety and Microbiological Quality Control

3 ECTS - 2-2 Duration (T+A)- 6. Semester- 3 National Credit

Information

Code G346
Name Food Safety and Microbiological Quality Control
Term 2023-2024 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. IŞIL VAR ÖNGEL (A Group) (Ins. in Charge)
Bilal AĞIRMAN (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

Update Time: 08.05.2023 06:40