| Course Name | Code | Semester | T+U Hours | Credit | ECTS |
|---|---|---|---|---|---|
| Food Safety | SAU 031 | 0 | 2 + 0 | 2 | 5 |
| Precondition Courses | |
| Recommended Optional Courses | |
| Course Language | Turkish |
| Course Level | Bachelor's Degree |
| Course Type | Optional |
| Course Coordinator | Prof.Dr. SUZAN ÖZTÜRK YILMAZ |
| Course Lecturers | |
| Course Assistants | |
| Course Category | |
| Course Objective | To explain the causes and resources of the factors that may be harmful to human health, and to demonstrate the their prevention ways in the food consumption. |
| Course Content | The toxic / harmful substances or infections arising from processed or raw foods and the potentially their harmful effects on human health and prevention methods. |
| # | Course Learning Outcomes | Teaching Methods | Assessment Methods |
|---|
| Week | Course Topics | Preliminary Preparation |
|---|---|---|
| 1 | Definition and importance of food safety | |
| 2 | Food spoilage agents | |
| 3 | Foodborne health risks 1 (bacteria and fungi) | |
| 4 | Foodborne health risks 2 (bacteria, parasites and viruses) | |
| 5 | Foodborne health risks 3 (chemical contaminants) | |
| 6 | Foodborne health risks 4 (natural food contaminants) | |
| 7 | Mushroom poisoning | |
| 8 | Food additives | |
| 9 | Food preservation techniques | |
| 10 | Hygiene and sanitation in food safety | |
| 11 | Food security programs | |
| 12 | Food safety practices | |
| 13 | Food safety practices | |
| 14 | General evaluation |
| Resources | |
|---|---|
| Course Notes | Gıda güvenliği ders notu, Sakarya Üniversitesi. |
| Course Resources | 1.Topal Ş., Gıda Güvenliği ve Kalite Yönetim sistemleri, 1996. TÜBİTAK. 2. Food Safety, Julie Miller Jones, 2004, CRS Press. 3.Erkmen O., Bozoğlu F., Food Safety, 2008, İlke Yayınevi, Ankara. 4.Göktan D., Tunçel G., Gıda Güvenliği Uygulamaları, 2011, Bornova, İzmir. 5.Başoğlo F., Gıda Kalite Kontrolünün Esasları ve Gıda Güvenliği Yönetim Sistemleri 2011, Dora Yayınevi, Bursa. |
| Order | Program Outcomes | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| Evaluation System | |
|---|---|
| Semester Studies | Contribution Rate |
| 1. Ara Sınav | 60 |
| 1. Kısa Sınav | 10 |
| 1. Ödev | 20 |
| 2. Kısa Sınav | 10 |
| Total | 100 |
| 1. Yıl İçinin Başarıya | 50 |
| 1. Final | 50 |
| Total | 100 |
| ECTS - Workload Activity | Quantity | Time (Hours) | Total Workload (Hours) |
|---|---|---|---|
| Course Duration (Including the exam week: 16x Total course hours) | 16 | 2 | 32 |
| Hours for off-the-classroom study (Pre-study, practice) | 16 | 3 | 48 |
| Mid-terms | 1 | 10 | 10 |
| Quiz | 2 | 4 | 8 |
| Assignment | 1 | 8 | 8 |
| Final examination | 1 | 15 | 15 |
| Total Workload | 121 | ||
| Total Workload / 25 (Hours) | 4.84 | ||
| dersAKTSKredisi | 5 | ||