Nevşehir Hacı Bektaş Veli University Course Catalogue
|
|||||
| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | BÜLENT ZORLUGENÇ (bzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The objectives of the course are to give information about foodborne pathogens and toxins; raw materials, personnel and food processing hygiene, Cleaning and sanitation in food processing; Microbiological quality control in food chain and HACCP System; Sampling, sampling plans; Microbiological analysis; Microbiological standards; Methods used in the microbiological quality control of foods; Application of microbiological quality control in some foods. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | can learns the risks of food safety and food. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination Oral Examination Presentation Term Paper |
| LO-2 | canl earn microbiological quality control criteria. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-3 | Can know how to determine the number of microorganisms in a food. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-4 | can know the search for Indicator and pathogenic microorganisms in Foods. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
|||
| Course Contents | ||
| Control of foodborne diseases and food spoilage, Control of foodborne diseases and food spoilage, Personnel hygiene, Kitchen hygiene, Hygiene in food purchasing, storage and food production, Cleaning and Disinfection, Microbiological quality control in food chain and HACCP System, Sampling, sampling plans and preparation of food homogenates, Microbiological analysis, Microbiological standards, Methods used in the microbiological quality control of foods, Application of microbiological quality control in some foods | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | The introduction and resources related to the scope of the course book, a short transfer of general microbiology and food microbiology course information | Lecture, discussion or Distance Learning |
| 2 | Food safety and HACCP systems for the production of safe food | Lecture, discussion or Distance Learning |
| 3 | Microbiological, physical and chemical hazards in foods | Lecture, discussion or Distance Learning |
| 4 | Risk analysis | Lecture, discussion or Distance Learning |
| 5 | Microbiological counting methods and sampling plans for Practice: Food samples dilutions | Lecture, discussion or Distance Learning |
| 6 | Microbiological criteria, fast counting and identification methods | Lecture, discussion or Distance Learning |
| 7 | Mcrobiological quality control and safe production of fuits and vegetables and products, Practice: Some fruit and vegetable products, total aerobic mesophilic bacteria | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Mcrobiological quality control and safe production of meat and meat products, Practice: Some meat and meat products, count of Enterobacteria | Lecture, discussion or Distance Learning |
| 10 | Mcrobiological quality control and safe production of milk and milk products, Practice: Breed methods | Lecture, discussion or Distance Learning |
| 11 | Mcrobiological quality control and safe production of cereal and cereal products, Practice: rop methods and Thoma yeast count methods | Lecture, discussion or Distance Learning |
| 12 | Mcrobiological quality control and safe production oflipid and margarin products, Practice: lipolytic microorganisms searching for margarine and butter | Lecture, discussion or Distance Learning |
| 13 | Mcrobiological quality control and safe production of specialty foods, Practice: yeast and mold in chocolate and etc. | Lecture, discussion or Distance Learning |
| 14 | Practice to determine the microbiological quality of drinking and using water: Practice : searching of coliform and E. coli by the method of classical and EMS in drinking water | Lecture, discussion or Distance Learning |
| 15 | Assessment of homework | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Adams, M.R. ve Moss, M.,O., 2008. Food Microbiology. 3 rd Edn. The Royal Society of Chemistry, Cambridge, UK, p. 463 | |
| 2 | Krämer, J. ,1992 . Lebensmittel-mikrobiologie, Verlag Eugen Ulmer-Stuttgart, pp:22-30. | |
| 3 | Kulp, K., Lorenz, K. 2003 . Handbook of dough fermentations. CRC Press, p.328. | |
| 4 | Öztan, A., 2003. Et Bilimi ve Teknolojisi. TMMOB Gıda Mühendisleri Odası yayın no:1.,Ankara 495 s. | |
| 5 | Temiz, A., Genel Mikrobiyoloji Uygulama Teknikleri.1996. 2. Baskı, Hatipoğlu Yayınevi- Ankara. 274 s. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 2 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 2 | 10 | 20 |
| b) Search in internet/Library | 4 | 10 | 40 |
| c) Performance Project | 2 | 4 | 8 |
| d) Prepare a workshop/Presentation/Report | 2 | 5 | 10 |
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 15 | 2 | 30 |
| mid-term exam | 2 | 1 | 2 |
| Own study for final exam | 15 | 2 | 30 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 184 | ||