Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring 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 | |||||
| Aim(s) of Course : Enable the students to have knowledge about quality, basic terms, principles and methods of food quality control, quality cards, total quality management, quality management systems, food safety and quality management systems (ISO-9001, ISO-22000), which will further help them find jobs as a quality manager in the food industry. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Know the health risks arising from food. |
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-13 Plays an active role in the solution of the problems of food industry |
Examination Performance Project |
| LO-2 | Know the Basic Principles of Food Hygiene |
PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader
PO-13 Plays an active role in the solution of the problems of food industry |
Examination Performance Project |
| LO-3 | Know foodborne bacterial and viral infections |
PO-13 Plays an active role in the solution of the problems of food industry |
Examination Performance Project |
| LO-4 | Can define microorganisms causing food intoxication. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-13 Plays an active role in the solution of the problems of food industry |
Examination Performance Project |
| LO-5 | learns the importance of personnel hygiene in terms of food safety. |
PO-13 Plays an active role in the solution of the problems of food industry |
Examination Performance Project |
| LO-6 | Shows respect to the professional ethics and has lifelong learning awarenes. |
PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination Performance Project |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Quality, basic terms, principles and methods of food quality control, quality cards, total quality management, quality management systems, food safety and quality management systems (ISO-9001, ISO-22000) | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | The concept of risky and safety food | Lecture, discussion or Distance Learning |
| 2 | Safe food production and rules to be applied. | Lecture, discussion or Distance Learning |
| 3 | Microbial ecology of food | Lecture, discussion or Distance Learning |
| 4 | Introduction to foodborne infections and development of infections | Lecture, discussion or Distance Learning |
| 5 | Introduction to foodborne infections and development of infections | Lecture, discussion or Distance Learning |
| 6 | Microorganisms and Contamination | Lecture, discussion or Distance Learning |
| 7 | Personnel hygiene | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Food intoxication I | Lecture, discussion or Distance Learning |
| 10 | Food intoxication II | Lecture, discussion or Distance Learning |
| 11 | Foodborne bacterial infections I | Lecture, discussion or Distance Learning |
| 12 | Foodborne bacterial infections II | Lecture, discussion or Distance Learning |
| 13 | Foodborne viral infections I | Lecture, discussion or Distance Learning |
| 14 | Foodborne viral infections II | Lecture, discussion or Distance Learning |
| 15 | General evaluation | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Erkmen, O. (ed) “Gıda Mikrobiyolojisi”, Efil Yayınevi, Ankara, 2010. Ünlütürk, A., Turantaş, F. (ed) “Gıda Mikrobiyolojisi”, Meta Basım,İzmir, 2003. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 1 | 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 | 1 | 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 | 14 | 28 |
| b) Search in internet/Library | 1 | 10 | 10 |
| c) Performance Project | 5 | 5 | 25 |
| d) Prepare a workshop/Presentation/Report | 5 | 5 | 25 |
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 20 | 1 | 20 |
| mid-term exam | 2 | 1 | 2 |
| Own study for final exam | 20 | 1 | 20 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 174 | ||