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Information
| Unit | |
| Code | SD0844 |
| Name | Current Trends in Food Safety |
| Term | 2026-2027 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Label | UCC University Common Course |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. Eda ADAL KARAKAYA |
| Course Instructor |
Doç. Dr. Eda ADAL KARAKAYA
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To give information about food safety and food safety management systems. In addition, to provide information on recent developments in ensuring food safety.
Course Content
The importance of food safety, food spoilage, food deterioration, physical, chemical, and microbiological changes in food, food safety standards and systems, and current trends in food safety.
Course Precondition
Resources
Safety in the agri-food chain. Luning, P. A., & Devlieghere, F. (Eds.). Wageningen Academic Pub. (2006). Lecturer's notes
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows food safety |
| LO02 | It can identify critical points and hazards and take action at all production stages from field to fork. |
| LO03 | Knows the effects of spoilage in food on human health. |
| LO04 | Knows the latest developments in food safety |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and importance of food safety | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Food spoilage | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Food poisoning | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Food hazards | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Hygiene and sanitation | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Genetically modified foods | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Halal food and certification | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Studies in food safety in recent years | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Food safety management systems (HACCP) | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Food safety management systems (ISO 22000:2005) | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Food safety management systems (Current trends) | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Digital changes in food safety | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Impact of global pandemic on food safety | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 15 | Impact of global pandemic on food safety | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | 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 | 1 | 5 | 5 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 10 | 10 |
| Final Exam | 1 | 15 | 15 |
| Total Workload (Hour) | 86 | ||
| Total Workload / 25 (h) | 3,44 | ||
| ECTS | 3 ECTS | ||