Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
---|---|---|---|---|---|
Plant Sanıtatıon | GDM 407 | 7 | 3 + 0 | 3 | 5 |
Ön Koşul Dersleri | |
Önerilen Seçmeli Dersler | |
Dersin Dili | Türkçe |
Dersin Seviyesi | Lisans |
Dersin Türü | Seçmeli |
Dersin Koordinatörü | Prof.Dr. SERAP COŞANSU AKDEMİR |
Dersi Verenler | Prof.Dr. SERAP COŞANSU AKDEMİR, |
Dersin Yardımcıları | |
Dersin Kategorisi | Diğer |
Dersin Amacı | Aim of this course is to teach hygiene concept, projection of plant in view of hygiene and application of hygiene rules effectively. |
Dersin İçeriği | Hygiene and sanitation concept and their importance for food industry, contamination sources and prevention of contamination, cleaning and sanitizing applications, staff hygiene, cleaning materials, sanitizing agents, insect control, properties of water used in food industry and disinfection |
# | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
---|---|---|---|
1 | He/She defines the hygiene and sanitation terms and discusses their importance in food sector. | Lecture, Question-Answer, | Testing, |
2 | He/She gives examples for food-borne health risks and contamination sources. | Lecture, Question-Answer, Discussion, | Testing, |
3 | He/She explains the methods of water disinfection. | Lecture, Question-Answer, | Testing, |
4 | He/She can decide that which detergent should be used according to the properties of the dirt. | Lecture, Question-Answer, Discussion, | Testing, |
5 | He/She discusses the significance of hygiene knowledge of personnel. | Lecture, Question-Answer, Discussion, Self Study, | Testing, Homework, |
6 | He/She interpret the important issues that should be considered sanitation point of view during plant and equipment design. | Lecture, Question-Answer, Discussion, | Testing, Project / Design, |
7 | He/She can decide the control methods of insects, rodents etc. | Lecture, Question-Answer, Discussion, | Testing, |
8 |
Hafta | Ders Konuları | Ön Hazırlık |
---|---|---|
1 | Definition and importance of hygiene and sanitation, microorganisms and sanitation | |
2 | Food borne health risks, contamination sources | |
3 | Properties of water used in food industry and disinfection | |
4 | Plant design and sanitation | |
5 | Sanitation of equipments | |
6 | Staff hygiene and education | |
7 | Cleaning and detergents | |
8 | Cleaning methods | |
9 | Disinfection methods | |
10 | Disinfectants | |
11 | Air and sanitation | |
12 | Control of insects and rodents in food plants | |
13 | Legislation about hygiene and sanitation | |
14 | General evaluation and discussion |
Kaynaklar | |
---|---|
Ders Notu | Plant Sanitation Lecture Notes, Sakarya University |
Ders Kaynakları | 1. ATAMER, M.,1996. Süt Endüstrisinde Sanitasyon. Ankara Üniv. Zir. Fak. Yayın No: 1464 Ders Kitabı: 434, Ankara. 2. Gıda İşletmelerinde Hijyen (Prof. Dr. Deniz Göktan, Prof. Dr. Günnur Tunçel, 2010, Meta Basım Matbaacılık) 3. Principles of Food Sanitation (Norman G. Marriott and Robert B. Gravani, 2006, Springer Science+Business Media, Inc.) |
Sıra | Program Çıktıları | Katkı Düzeyi | |||||
---|---|---|---|---|---|---|---|
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. |
Değerlendirme Sistemi | |
---|---|
Yarıyıl Çalışmaları | Katkı Oranı |
1. Ara Sınav | 40 |
1. Kısa Sınav | 20 |
2. Kısa Sınav | 20 |
1. Ödev | 20 |
Toplam | 100 |
1. Yıl İçinin Başarıya | 60 |
1. Final | 40 |
Toplam | 100 |
AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
---|---|---|---|
Course Duration (Including the exam week: 16x Total course hours) | 16 | 3 | 48 |
Hours for off-the-classroom study (Pre-study, practice) | 16 | 2 | 32 |
Mid-terms | 1 | 8 | 8 |
Quiz | 2 | 6 | 12 |
Assignment | 2 | 5 | 10 |
Performance Task (Seminar) | 1 | 10 | 10 |
Final examination | 1 | 12 | 12 |
Toplam İş Yükü | 132 | ||
Toplam İş Yükü / 25 (Saat) | 5,28 | ||
Dersin AKTS Kredisi | 5 |