LTS104 Food safety

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

Information

Code LTS104
Name Food safety
Term 2024-2025 Academic Year
Semester 2. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Ön Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Öğr. Gör.Dr. TÜZÜN AYTEKİN
Course Instructor
1 2
Öğr. Gör.Dr. TÜZÜN AYTEKİN (A Group) (Ins. in Charge)


Course Goal / Objective

Ensure that they are knowledgeable about food safety

Course Content

Biological, physical, chemical hazards in food safety and prevention of these hazards; purchasing, transportation, storage, processing of food; additives and quality control systems

Course Precondition

No prerequisites

Resources

BASIC PRINCIPLES OF FOOD SAFETY (T.C.Anadolu Üniversitesi Yayını No: 2385)

Notes

BASIC PRINCIPLES OF FOOD SAFETY (T.C.Anadolu Üniversitesi Yayını No: 2385)


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Defines essential nutrients
LO02 Know basic concepts about food safety
LO03 Identifies factors that impair food safety
LO04 Knows quality assurance systems
LO05 Identifies additives
LO06 Explains food preservation methods


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Explains the basic concepts in Biology, Chemistry and Laboratory Techniques 2
PLO02 Bilgi - Kuramsal, Olgusal Uses the basic concepts of laboratory in biological and chemical analysis
PLO03 Bilgi - Kuramsal, Olgusal Explains the methods and techniques in the analysis of laboratory techniques
PLO04 Bilgi - Kuramsal, Olgusal Has the knowledge and skills to evaluate the results and methods related to the field
PLO05 Bilgi - Kuramsal, Olgusal Makes analyzes in the field of laboratory techniques
PLO06 Bilgi - Kuramsal, Olgusal Uses laboratory technologies related to the field.
PLO07 Bilgi - Kuramsal, Olgusal Obtains the results of analyses and interpret the data.
PLO08 Bilgi - Kuramsal, Olgusal Uses appropriate methods for critical thinking in laboratory studies and solves problems by identifying problems.
PLO09 Bilgi - Kuramsal, Olgusal Has ability to carry out studies related to the field and solve the problems individually or as a team member.
PLO10 Beceriler - Bilişsel, Uygulamalı Has the consciousness of lifelong learning. 3
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Uses information technologies effectively in storing and transferring the data obtained about the field.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Uses language of English to be able to follow developments in professional field
PLO13 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicates and shares with people and institutions related to laboratory studies results and problems.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Has sufficient information about laboratory safety 3
PLO15 Yetkinlikler - Öğrenme Yetkinliği Acts in accordance with democracy, human rights, social, scientific and professional ethical values.


Week Plan

Week Topic Preparation Methods
1 Introduction to Food Safety Examination of different sources related to the subject Öğretim Yöntemleri:
Anlatım, Soru-Cevap
2 Biological, physical, chemical hazards in food safety and prevention of these hazards, Examination of different sources related to the subject Öğretim Yöntemleri:
Anlatım, Soru-Cevap
3 Biological, physical, chemical hazards in food safety and prevention of these hazards, 2 Examination of different sources related to the subject Öğretim Yöntemleri:
Anlatım, Soru-Cevap
4 Biological, physical, chemical hazards in food safety and prevention of these hazards, 3 Examination of different sources related to the subject Öğretim Yöntemleri:
Anlatım, Soru-Cevap
5 Purchase, transport, storage, processing of food Examination of different sources related to the subject Öğretim Yöntemleri:
Anlatım, Soru-Cevap
6 Purchase, transport, storage, processing of food 2 Examination of different sources related to the subject Öğretim Yöntemleri:
Anlatım, Soru-Cevap
7 Purchase, transport, storage, processing of food 3 Examination of different sources related to the subject Öğretim Yöntemleri:
Anlatım, Soru-Cevap
8 Mid-Term Exam Preparation of exam questions Ölçme Yöntemleri:
Yazılı Sınav
9 Quality Assurance Systems Examination of different sources related to the subject Öğretim Yöntemleri:
Anlatım, Soru-Cevap
10 Quality Assurance Systems 2 Examination of different sources related to the subject Öğretim Yöntemleri:
Anlatım, Soru-Cevap
11 Additives Examination of different sources related to the subject Öğretim Yöntemleri:
Anlatım, Soru-Cevap
12 Additives 2 Examination of different sources related to the subject Öğretim Yöntemleri:
Anlatım, Soru-Cevap
13 Food Storage Examination of different sources related to the subject Öğretim Yöntemleri:
Anlatım, Soru-Cevap
14 Food Storage 3 Examination of different sources related to the subject Öğretim Yöntemleri:
Anlatım, Soru-Cevap
15 An overview Examination of different sources related to the subject Öğretim Yöntemleri:
Anlatım, Soru-Cevap
16 Term Exams preparation of exam questions Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams preparation of exam questions 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: 14.05.2024 10:31