| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Food Safety | SAU 031 | 0 | 1 + 0 | 2 | 2 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Lisans |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Prof.Dr. SUZAN ÖZTÜRK YILMAZ |
| Dersi Verenler | |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | 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. |
| Dersin İçeriği | The toxic / harmful substances or infections arising from processed or raw foods and the potentially their harmful effects on human health and prevention methods. |
| Kalkınma Amaçları |
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| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 1 | Lecture, Question-Answer, | ||
| 2 | Lecture, Question-Answer, | ||
| 3 | Lecture, Question-Answer, Brain Storming, | ||
| 4 | Lecture, Question-Answer, | ||
| 5 | Lecture, Question-Answer, Brain Storming, | ||
| 6 | Lecture, | ||
| 7 |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 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 |
| Kaynaklar | |
|---|---|
| Ders Notu | Gıda güvenliği ders notu, Sakarya Üniversitesi. |
| Ders Kaynakları | 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. |
| 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. | ||||||
| 1 a | X | ||||||
| 1 b | |||||||
| 2 | Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose. | ||||||
| 2 a | |||||||
| 2 b | |||||||
| 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. | ||||||
| 5 a | |||||||
| 5 b | |||||||
| 6 | Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. | ||||||
| 6 a | |||||||
| 6 b | |||||||
| 6 c | |||||||
| 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. | ||||||
| 7 a | |||||||
| 7 b | |||||||
| 7 c | |||||||
| 7 d | |||||||
| 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. | ||||||
| 9 a | |||||||
| 9 b | |||||||
| 10 | Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development. | ||||||
| 10 a | |||||||
| 10 b | |||||||
| 10 c | |||||||
| 11 a | X | ||||||
| 11 b | |||||||
| # | Ders Öğrenme Çıktılarının Program Çıktılarına Katkısı | PÇ 1 | PÇ 1 a | PÇ 1 b | PÇ 2 | PÇ 2 a | PÇ 2 b | PÇ 3 | PÇ 4 | PÇ 5 | PÇ 5 a | PÇ 5 b | PÇ 6 | PÇ 6 a | PÇ 6 b | PÇ 6 c | PÇ 7 | PÇ 7 a | PÇ 7 b | PÇ 7 c | PÇ 7 d | PÇ 8 | PÇ 9 | PÇ 9 a | PÇ 9 b | PÇ 10 | PÇ 10 a | PÇ 10 b | PÇ 10 c | PÇ 11 a | PÇ 11 b |
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| 7 |
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ara Sınav | 60 |
| 1. Kısa Sınav | 10 |
| 1. Ödev | 20 |
| 2. Kısa Sınav | 10 |
| Toplam | 100 |
| 1. Yıl İçinin Başarıya | 50 |
| 1. Final | 50 |
| Toplam | 100 |
| AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
|---|---|---|---|
| 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 |
| Toplam İş Yükü | 121 | ||
| Toplam İş Yükü / 25 (Saat) | 4,84 | ||
| dersAKTSKredisi | 2 | ||