G348 Food Safety and Quality Control

3 ECTS - 2-0 Duration (T+A)- 6. Semester- 2 National Credit

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
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. IŞIL VAR ÖNGEL
Course Instructor
1 2
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 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 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

Update Time: 07.05.2024 03:26