TÜRKÇE
ENGLISH
Information
| Code | VET340 |
| Name | Food Hygiene and Technology |
| Term | 2024-2025 Academic Year |
| Semester | 6. Semester |
| Duration (T+A) | 1-2 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Label | VK Vocational Knowledge Courses C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HATİCE YAZGAN |
| Course Instructor |
Doç. Dr. HATİCE YAZGAN
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The primary goals of the Food Hygiene and Technology course are to obtain animal source foods that are effectively healthy and to minimize or eradicate the microbiological, other biological, chemical, and physical factors that will degrade their quality. Additionally, it includes implementing efficient control mechanisms at every level, from raw materials to product processing and consumer distribution, in order to satisfy these requirements for animal source foods.
Course Content
learn inform about composition and microbial degradation of food of animal orgin.
Course Precondition
None
Resources
Gıda Hijteni ve Mikrobiyolojisi Kitabı (Prof. Dr. İran Erol. Ankara Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Bölümü, Dışkapı Ankara.) Temel Gıda Hijyeni (Prof.Dr. Günnur Tuncel; Prof.Dr. Deniz Göktaş)
Notes
Current articles and English resources
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learn about food production, consumption and problems in the world, microbial ecology of food |
| LO02 | Learn information about healtyh risk from animal orgin food |
| LO03 | it has information about pathogenesis and immunological reactions of foodborne infections and intoxications |
| LO04 | Know that food-borne pathogenic bacteria |
| LO05 | learn information about food-borne viruses |
| LO06 | it has information about food and water borne parasites. |
| LO07 | Learn information about intoxications from shellfish and fish |
| LO08 | Learn microflora and microbial degradation of food |
| LO09 | Learn food preservation |
| LO10 | Learn residues and contaminants in food |
| LO11 | It has information about food allergies and intolerance |
| LO12 | It has information about genetically modified organisms |
| LO13 | Know that cleaning and disinfection in food enterprises |
| LO14 | Learn information about HACCP system. |
| LO15 | learn information about about the European Union food legislation (Unofficial Translation) |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Distinguishes animal species and breeds based on their structural (morphological), functional (physiological, biochemical) and behavioral characteristics and whether they can be consumed for food purposes. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains the sources, physical and chemical properties and preparation of drugs. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Describes the effects and side effects of medications on patients | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Explains the formation mechanisms of animal diseases and their pathological effects on the body. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | It makes efficiency evaluations among animal breeds and, when necessary, carries out selection, hybridization and artificial insemination at a level that can carry out breeding work. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Disposes of dead animal material, tissue samples, medical and chemical waste appropriately in accordance with international, national laws and regulations. | |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | It determines the correct approach area for the patient by evaluating the examination, operation etc. practices in the clinic according to the topographic anatomy. | 2 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Uses biochemical parameters in diagnostic processes by evaluating the information obtained with cause-effect relationships. | |
| PLO09 | Beceriler - Bilişsel, Uygulamalı | Writes prescriptions in accordance with diagnosis and treatment protocols for diseases and poisoning in animals. | 3 |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | Implements necessary measures, including biosecurity, to control infectious diseases. | |
| PLO11 | Beceriler - Bilişsel, Uygulamalı | Performs necropsy to evaluate findings in dead animals, directs tissues to the necessary laboratory according to appropriate storage methods and prepares a report. | |
| PLO12 | Beceriler - Bilişsel, Uygulamalı | Monitors patients in the post-operative process according to the main treatment methods of surgical diseases in animal species. | |
| PLO13 | Beceriler - Bilişsel, Uygulamalı | Applies sedation, anesthesia and pain management methods safely according to animal species. | |
| PLO14 | Beceriler - Bilişsel, Uygulamalı | Correctly applies biosafety principles such as sterilization of clinical and laboratory equipment and clothing. | |
| PLO15 | Beceriler - Bilişsel, Uygulamalı | It regulates the care and feeding protocols according to animal species and supervises the consumption of animal foods produced for human consumption or foods containing animal products in their composition. | |
| PLO16 | Beceriler - Bilişsel, Uygulamalı | Evaluates laboratory results of animal diseases and applies correct diagnosis, prognosis and treatment methods based on the data obtained. | |
| PLO17 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | He/she is conscious of performing his/her profession by being aware of his/her powers and responsibilities. | |
| PLO18 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines scientific techniques and methods according to facts related to veterinary services and takes analysis or methodological responsibility for problems. | |
| PLO19 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | It uses adequate technology in the hygienic production, manufacturing, processing, consumption and sales of food by conducting health control of animal food products produced for human consumption. | |
| PLO20 | Yetkinlikler - Öğrenme Yetkinliği | Lists the methods of producing and using scientific knowledge in his/her professional field. | |
| PLO21 | Yetkinlikler - Öğrenme Yetkinliği | Uses updated legislation regarding veterinary services when necessary. | |
| PLO22 | Yetkinlikler - Öğrenme Yetkinliği | Performs an examination appropriate to the case, applying the contribution of imaging methods to diagnosis and radiation safety in accordance with current regulations. | |
| PLO23 | Yetkinlikler - Öğrenme Yetkinliği | Keeps clinical and patient records using proper and scientific methods. | |
| PLO24 | Yetkinlikler - Öğrenme Yetkinliği | By observing the basic principles of medicine, it develops management methods and appropriate management plans for animal production enterprises. | |
| PLO25 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Implement social projects and plans with social awareness, based on professional skills and authority with a computer usage license, advanced computer software. | |
| PLO26 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Works in cooperation with other colleagues by following the world agenda within the framework of professional ethics and deontology rules. | |
| PLO27 | Yetkinlikler - Alana Özgü Yetkinlik | Produces solutions to field-specific problems in line with scientific data/evidence. | 5 |
| PLO28 | Yetkinlikler - Alana Özgü Yetkinlik | He/she has the ethical values of the veterinary profession and defends these values. | 5 |
| PLO29 | Yetkinlikler - Alana Özgü Yetkinlik | Takes appropriate precautions by clinically recognizing zoonosis and notifiable diseases. | 5 |
| PLO30 | Yetkinlikler - Alana Özgü Yetkinlik | Determines the methods of diagnosis, prevention, treatment and operation of diseases in different animal species. | 4 |
| PLO31 | Yetkinlikler - Alana Özgü Yetkinlik | In emergency cases, intervenes in all animals and applies first aid methods. | |
| PLO32 | Yetkinlikler - Alana Özgü Yetkinlik | Makes judgments on animal husbandry principles and breeding by assessing the physical condition, welfare and rearing conditions of domestic animals, communicating appropriately with animal owners and colleagues. | |
| PLO33 | Yetkinlikler - Alana Özgü Yetkinlik | Independently interprets articles and presentations published in other scientific fields related to Veterinary Medicine to maintain professional development and skills. | |
| PLO34 | Yetkinlikler - Alana Özgü Yetkinlik | When necessary, euthanizes animals using appropriate methods and respecting the feelings of animal owners. | |
| PLO35 | Yetkinlikler - Alana Özgü Yetkinlik | By mastering the concepts of occupational safety in terms of the workplace and the personnel working with it, they have the competence to apply and defend it. | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | food production, consumption and problems in the world, microbial ecology of food | lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Healtyh risk from animal orgin food | lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | pathogenesis and immunological reactions of foodborne infections and intoxications | lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Food-borne pathogen bacteria I | lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama |
| 5 | Food-borne pathogen bacteria II | lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama |
| 6 | about food-borne viruses | lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | food and water borne parasites. | lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Prepration for Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Learn information about intoxications from shellfish and fish | lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Learns the microflora and microbial spoilage of foods | lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | food preservation | lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | residues and contaminants in food | lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | food allergies and intolerance | lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | genetically modified organisms | lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | cleaning and desenfection of food interprises, HACCP, the European Union food legislation | lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | The European Union food legislation | lecturer notes | Öğretim Yöntemleri: Tartışma, Soru-Cevap |
| 17 | Term Exams | question prepration | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| 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 | 10 | 10 |
| Total Workload (Hour) | 86 | ||
| Total Workload / 25 (h) | 3,44 | ||
| ECTS | 3 ECTS | ||