| Course Type | Elective Course |
|---|
| Course Level | Master's Degree With Thesis |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 10 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Learn definition of hygiene and sanitation,
- Gains knowledge about routes of the contamination with microorganisms of foods.
- Learn factors affecting the growth of microorganisms in foods.
- Gains knowledge about hazard analysis and critical control points.
- Learn importance of cleaning and disinfecting in food factories.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | At the end of this course students identify the hygienic risks that may occur in mass nutrition systems, learn about the necessary conditions and systems to prevent these risks and learn the definitions of additives, allergens and toxic elements |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
1 Definition and importance of hygiene and sanitation |
|
2nd Week |
2 Definition of food hygiene and importance |
|
3rd Week |
3 The presence of microorganisms in foods |
|
4th Week |
4 Factors affecting the microbial growth in foods |
|
5th Week |
5 Contamination routes with microorganisms of foods |
|
6th Week |
6 Foodborne infections I |
|
7th Week |
7 Foodborne infections II |
|
8th Week |
8 Midterm |
|
9th Week |
9 Foodborne intoxications |
|
10th Week |
10 Microflora and spoilage in meat |
|
11th Week |
11 Microflora and spoilage in poultry |
|
12th Week |
12 Egg hygiene |
|
13th Week |
13 Microflora and spoilage in milk |
|
14th Week |
14 Hygiene and sanitation in food factories and principles of HACCP |
|
15th Week |
|
|
| Recommended or Required Reading | ? Food hygiene, microbiology and HACCP, An Aspen Publication, Gaithersburg, 2000.
? Food poisoning and food hygiene, Arnold, London,1997.
? Managing food hygiene, The Macmillan Press Ltd., Houndmills,1991. |
|---|
| Planned Learning Activities and Teaching Methods |
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
5 |
| Quiz |
1 |
5 |
| Project |
1 |
5 |
| Attendance |
1 |
5 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
2 |
2 |
| Preparation for Quiz |
1 |
7 |
7 |
| Individual or group work |
1 |
8 |
8 |
| Preparation for Final exam |
1 |
83 |
83 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
63 |
63 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
3 |
3 |
| Homework |
2 |
46 |
92 |
| Total Work Load | 300 |
| Total Work Load / 30 (h) | 10 |
| ECTS Credit of the Course | 10 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
