TÜRKÇE
ENGLISH
Information
| Unit | CEYHAN FACULTY OF VETERINARY |
| Veterinary PR. | |
| 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
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
This course aims to teach students about food hygiene and technology, food safety, animal foodborne zoonotic diseases and disease agents, and the necessary practices and skills for the identification of these agents.
Course Content
This course includes the basic principles of food hygiene, animal food-borne hazards and the effects of microorganisms on food safety, food contamination sources and prevention methods, and bacteria, viruses, parasites, intoxications and prions frequently encountered in animal foods, hygiene risks and protection methods.
Course Precondition
None
Resources
Course notes (Assoc. Prof. Dr. Hatice YAZGAN) Food Hygiene and Microbiology Book (Prof. Dr. Iran Erol. Ankara University Faculty of Veterinary Medicine Department of Food Hygiene and Technology, Dışkapı Ankara.) Basic Food Hygiene (Prof. Dr. Günnur Tuncel; Prof. Dr. Deniz Göktaş)
Notes
Current articles and English resources
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Classify microorganisms that cause food spoilage and define and compare microbiological analysis methods. |
| LO02 | Analyzes contamination risks and processes through sample cases. |
| LO03 | Defines foodborne infections and intoxications |
| LO04 | Explains foodborne bacteria, viruses, parasites and prions. |
| LO05 | Provides hygiene practices in milk and dairy products, aquatic products, poultry meat, red meat and meat products and company. |
| LO06 | Explains food preservation techniques; Cold preservation; Frozen preservation; Drying technology; Canning techniques. |
| LO07 | Lists cleaning and disinfection processes in food businesses, HACCP, and European food legislation. |
| LO08 | Analyzes the importance of food packaging in terms of hygiene |
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. | 5 |
| 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. | |
| 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. | 4 |
| 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. | 2 |
| 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. | 3 |
| 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. | 3 |
| 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. | 4 |
| 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. | 2 |
| PLO28 | Yetkinlikler - Alana Özgü Yetkinlik | He/she has the ethical values of the veterinary profession and defends these values. | 1 |
| 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. | |
| 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 | Introduction to food hygiene (definition and importance of food hygiene, concepts of hygiene, sanitation and sterilization, relationship between food safety and hygiene, basic hygiene rules and effects of food hygiene on public health) | Does not make any preliminary preparations, can review the course information package if desired | Öğretim Yöntemleri: Anlatım, Benzetim |
| 2 | Animal food-related hazards (definition of physical, chemical and biological hazards, risk analyses and methods of protection and control from hazards | reading lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Food Microbiology (Classification of microorganisms, Factors affecting the development of microorganisms in foods, Effects of bacteria, yeast, mold and viruses in foods, Conditions for the reproduction and spread of microorganisms, Microorganisms that cause food spoilage and protection methods) | Reading lecture book | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Alıştırma ve Uygulama |
| 4 | Food contamination sources and prevention methods, Basic principles of food hygiene, Factors affecting the development of microorganisms in food, Prerequisites for obtaining healthy animal products, Microbiological and chemical risks in animal foods, Cleaning and disinfection practices in food production, Personal hygiene and compliance of employees with hygiene rules, Reasons for the increase in foodborne diseases | Internet research | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 5 | Animal foodborne bacteria | Reviewing current articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma |
| 6 | Foodborne viruses, parasites, prions | Reading cource books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama |
| 7 | Intoxications from shellfish and fish | Reading current literature | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Örnek Olay |
| 8 | Mid-Term Exam | Prepration for Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Hygiene in red meat and meat products | Research on Internet | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 10 | Hygiene in poultry meat and products | Reading slide | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma, Alıştırma ve Uygulama |
| 11 | Hygiene in aquaculture | Watching videos, Reading resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri |
| 12 | Hygiene in Milk and Dairy Products | Research on internet | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama |
| 13 | Preservation techniques | Reading current article | Öğretim Yöntemleri: Anlatım, Grup Çalışması, Beyin Fırtınası |
| 14 | Cold storage, Frozen storage, Drying technology, Preservation techniques | Reading slide | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 15 | cleaning and desenfection of food interprises, HACCP, the European Union food legislation | Reading lecture notes, reading books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Exam preparation | Ölçme Yöntemleri: Sözlü Sınav, Yazılı Sınav |
| 17 | Term Exams | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav, Sözlü Sınav |
Assessment (Exam) Methods and Criteria
Current term shares have not yet been determined. Shares of the previous term are shown.
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
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 | ||