Course Name Code Semester T+U Hours Credit ECTS
Food Safety GDM 441 7 3 + 0 3 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 Prof.Dr. SUZAN ÖZTÜRK YILMAZ,
Course Assistants
Course Category Field Proper Education
Course Objective It is aimed to teach students sources and prevention ways of food contaminations harmful to human health in this course
Course Content This course includes the hazards of toxins or microbial infections sourced from processed or fresh foods during food processing, or post processed and prevention methods from these harmful agents.
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Understanding physical and chemical properties of food toxins Lecture, Discussion, Case Study, Testing,
2 Comprehending contamination sources and formation reasons of food toxins Lecture, Question-Answer, Discussion, Case Study, Testing, Homework,
3 Comprehending protection methods from food hazards Lecture, Question-Answer, Discussion, Testing,
4 To be able make risk analysis by defining potantial risks for a new developed food Lecture, Question-Answer, Discussion, Testing,
5 To be able set up HACCP system for a new developed food Lecture, Question-Answer, Discussion, Testing,
6 To be able to set up proper cleaning and sanitation system in food processing plants Lecture, Question-Answer, Discussion, Case Study, Testing,
7 To be able to compare food safety system in Turkey to that used in other countries in the World Lecture, Question-Answer, Testing,
Week Course Topics Preliminary Preparation
1 Introduction to food safety
2 Food Law
3 Food contaminants and food spoilage
4 Food originated health risks (bacteria and fungus)
5 Food originated health risks (bacteria, parasites, natural food contaminants and chemical contaminants)
6 Food preservation methods and product safety
7 Preservation methods in food manufacturing
8 Food additives
9 Hygiene and sanitation in food manufacturing
10 Safety of food quality
11 GGMP and GHP in food safety
12 HACCP and its progress in food industry
13 ISO 22000 Food Safety Management System
14 ISO 22000 Food Safety Management System
Resources
Course Notes Ayşe AVCI, Gıda güvenliği ders notları
Course Resources .Gıda Güvenliği ve Kalite Yönetim sistemleri, Şeminur Topal,1996. Tübitak
2. Food Safety, Julie Miller Jones, 2004 CRS Press
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems. X
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually.
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions. X
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice.
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions. X
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 60
1. Kısa Sınav 10
2. Kısa Sınav 10
1. Ödev 20
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
Assignment 1 10 10
Performance Task (Laboratory) 1 16 16
Final examination 1 10 10
Total Workload 126
Total Workload / 25 (Hours) 5.04
dersAKTSKredisi 5