TÜRKÇE
ENGLISH
Information
| Code | G348 |
| Name | Food Safety and Quality Control |
| Term | 2024-2025 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 | Lisans Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. IŞIL VAR ÖNGEL |
| Course Instructor |
Prof. Dr. IŞIL VAR ÖNGEL
(A Group)
(Ins. in Charge)
|
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
No prerequisites.
Resources
Erkan, N., Alakavuk, D. Ü., Tosun, Y. Ş. (2008). Gida Sanayinde Kullanilan Kalite Güvence Sistemleri. Journal of FisheriesSciences. com, 2(1), 88-99.
Notes
handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Remember basic science, engineering and food science and technology |
| LO02 | Identifies problems and produces original solutions in applications in areas related to food engineering and technology. |
| LO03 | Uses the information in different areas |
| LO04 | Solves complex systems by doing research |
| LO05 | Uses objective and subjective methods in assessing food quality. |
| LO06 | Uses the laboratory in food analysis, evaluates problems and produces original solutions. |
| LO07 | Can form a team and adapt to teamwork |
| LO08 | Evaluates the information learned with an analytical and critical approach. |
| LO09 | Awareness of the necessity of lifelong learning |
| LO10 | Uses communication technologies to establish effective and healthy communication in his/her own field by benefiting from information outside the field. |
| LO11 | Improves foreign language skills to the extent that he/she can follow literature on food. |
| LO12 | Have an idea about food-related legislation and management systems. Respect professional ethics. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Has discipline-specific subject’s adequate knowledge of mathematics, science, and Agricultural Engineering (Soil Science and Plant Nutrition); use theoretical and applied knowledge in these fields of the complex engineering problems. | |
| PLO02 | Beceriler - Bilişsel, Uygulamalı | Define, formulate and solve complex problems in the field of Soil Science and Plant Nutrition, select and apply appropriate analysis and modeling methods for this purpose. | |
| PLO03 | Yetkinlikler - Öğrenme Yetkinliği | Design a complex system, process, device or product to meet specific requirements under realistic constraints and conditions, and apply modern design methods for this purpose in Soil Science and Plant Nutrition discipline. | |
| PLO04 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Select and use modern tools necessary for the analysis and solution of complex problems and use information technologies effectively in the field of Soil Science and Plant Nutrition application. | |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Design, conduct experiments, collect data, analyze and interpret results for the study of complex problems or discipline-specific research issues encountered in the field of Soil Science and Plant Nutrition. | 4 |
| PLO06 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Work effectively in interdisciplinary (Soil Science and Plant Nutrition) and multidisciplinary teams; develope individual study skills | |
| PLO07 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Communicate effectively orally and in writing; has a foreign language knowledge at the “beginner” level; write reports effectively in the field of Soil Science and Plant Nutrition, understand written reports, prepare, design and production reports, make effective presentations, take and give clear and understandable instructions. | |
| PLO08 | Yetkinlikler - Öğrenme Yetkinliği | Gain awareness of the necessity of lifelong learning; access information in the field of Soil Science and Plant Nutrition, follow the developments in science and technology, and constantly renew oneself. | |
| PLO09 | Yetkinlikler - Alana Özgü Yetkinlik | Compliance with ethical principles, professional and ethical responsibility in the field of Soil Science and Plant Nutrition, and has knowledge of standards used in engineering practices. | |
| PLO10 | Yetkinlikler - Alana Özgü Yetkinlik | Gain knowledge of business practices as project and risk management and change management; gain awareness of entrepreneurship and innovation; information about sustainable development in the field of Soil Science and Plant Nutrition. | |
| PLO11 | Yetkinlikler - Alana Özgü Yetkinlik | Has information about the effects of Soil Science and Plant Nutrition practice’s on health, environmental, and security in universal scale and social dimensions: The problems of the age reflection related with the field of Soil Science and Plant Nutrition; gain awareness of the legal implications of Soil Science and Plant Nutrition solutions. | 5 |
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 | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 2 | Definition and content of food safety, systems for safe food production and HACCP | Related topics in the course note | Öğretim Yöntemleri: Anlatım |
| 3 | Foodborne defects that cause the disease, microbiological, physical and chemical hazards in the food | Related topics in the course note | Öğretim Yöntemleri: Anlatım |
| 4 | Risk analysis, microbial quality approaches | Related topics in the course note | Öğretim Yöntemleri: Anlatım |
| 5 | Methods used to identify microbiological hazards in foods and food products | Related topics in the course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Microbiological criteria, rapid counting and identification methods | Related topics in the course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Microbiological quality control and safe production in fruits and vegetables | Related topics in the course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Related topics in the course note and the articles related this topics | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | SEARCH EXAM | To prepare the exam bystudying from the suggested sources and the course notes given until the interim test. | Ölçme Yöntemleri: Yazılı Sınav |
| 10 | Microbiological quality control and safe production in milk and dairy products | Related topics in the course note and the articles related this topics | Öğretim Yöntemleri: Anlatım |
| 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 | Öğretim Yöntemleri: Anlatım |
| 12 | Microbiological quality control and safe production in edible oils | Related topics in the course note and the articles related this topics | Öğretim Yöntemleri: Anlatım |
| 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 | Öğretim Yöntemleri: Anlatım |
| 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 | Öğretim Yöntemleri: Anlatım |
| 15 | Determination and supply of microbiological quality in drinking and use waters | Related topics in the course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | To prepare final exam by studying the topics covered during the semester, from the recommended sources and given course notes. | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | To prepare final exam by studying the topics covered during the semester, from the recommended sources and given course notes. | 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 | ||