Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

DERİNKUYU EMİNEANA AND YAŞAR ERTAŞ VOCATIONAL SCHOOL OF AGRICULTURE AND LIVESTOCK / LVS 228 - LABORANT VE VETERİNER SAĞLIK PROGRAMI

Code: LVS 228 Course Title: FUNDAMENTAL PRINCIPLES IN FOOD SAFETY Theoretical+Practice: 2+0 ECTS: 3
Year/Semester of Study 2 / Spring Semester
Level of Course Short Cycle Degree Programme
Type of Course Optional
Department LABORANT VE VETERİNER SAĞLIK PROGRAMI
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer MURAT ŞEN (muratsen@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
In this course, the causes, sources and prevention of factors that may be harmful to human health in the consumption of foods. includes teaching ways.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 Have general knowledge of food hygiene PO-12 Recognizes and uses the scientific knowledge.
LO-2 learn the microorganisms that grow in foods. PO-12 Recognizes and uses the scientific knowledge.
LO-3 Addressing the responsibilities of the public, industry / market and consumers within the scope of EU Food Legislation PO-23 The ability to analyze and synthesize
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
This course covers Food Safety, Factors Affecting the Growth of Microorganisms in Food, Foodborne Pathogenic Bacteria, Foodborne Viruses, Foodborne Parasites, Chemical Food Safety Hazards, Food Safety and Quality Control Systems, Epidemiology of Foodborne Pathogens.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Introduction to food hygiene Presentation, lecture, question-answer
2 General information about food hygiene Presentation, lecture, question-answer
3 Composition of milk-formation of milk-milk hygiene Presentation, lecture, question-answer
4 Milk qualities, quantity measurement in Dairy Businesses + Storage of raw materials and auxiliary materials + Milk cleaning Presentation, lecture, question-answer
5 Development of microorganisms in foods Presentation, lecture, question-answer
6 Basic processes applied in the production of meat products and classification of meat products Presentation, lecture, question-answer
7 Emulsion technology Presentation, lecture, question-answer
8 mid-term exam
9 Salami production technology Presentation, lecture, question-answer
10 Fermented sausage technology Presentation, lecture, question-answer
11 Chemicals in food Presentation, lecture, question-answer
12 Food quality control Presentation, lecture, question-answer
13 Epidemiology of pathogens in foods Presentation, lecture, question-answer
14 Epidemiology of pathogens in foods Presentation, lecture, question-answer
15 Epidemiology of pathogens in foods Presentation, lecture, question-answer
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 T.C. ANADOLU ÜNİVERSİTESİ YAYINI NO: 3628 AÇIKÖĞRETİM FAKÜLTESİ YAYINI NO: 2456 GIDA GÜVENLİĞİNİN TEMEL PRENSİPLERİ
Required Course instruments and materials
Course Book, Projection, Computer

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 1 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 1 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 2 14 28
Outside Class
       a) Reading 2 7 14
       b) Search in internet/Library 0
       c) Performance Project 2 8 16
       d) Prepare a workshop/Presentation/Report 2 1 2
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 2 7 14
mid-term exam 1 1 1
Own study for final exam 2 7 14
final exam 1 1 1
0
0
Total work load; 90