COURSE UNIT TITLE

: FOOD HYGIENE AND CONTROL

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
VET 3002 FOOD HYGIENE AND CONTROL COMPULSORY 2 2 0 4

Offered By

Veterinary Medicine

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR MELTEM KUMAŞ

Offered to

Veterinary Medicine

Course Objective

The aim of this course is to provide students with theoretical and practical knowledge on food hygiene, milk and dairy products technology, meat and meat products technology, meat inspection, public health, water hygiene, aquaculture technology, animal welfare, quality control systems, pork quality.

Learning Outcomes of the Course Unit

1   Has knowledge about the basic chemical structure and microbiology of food.
2   Knows food contamination and harmful factors and substances in foodstuffs.
3   Knows the technological applications that affect the durability of foods.
4   Has knowledge about the microbiological and chemical properties of water, cleaning and disinfection.
5   Knows and explains the composition of meat and the source of microbiological disorders.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Functions of proteins and carbohydrates
2 Microorganisms in food
3 Parasites in foods, biological agents and substances, veterinary drug residues, toxic substances
4 Sources of microbial contamination, contamination, internal and external factors affecting microbial growth in foods
5 Indicator microorganisms, food safety and sanitation indicators, coliforms and fecal coliforms
6 Foodborne bacterial infection and poisoning agents
7 Food preservation principles
8 Water hygiene
9 Meat hygiene
10 Meat hygiene
11 Poultry hygiene
12 Egg hygiene
13 Aquaculture hygiene
14 Dairy hygiene

Recomended or Required Reading

Food Science ( Potter, N. N., Hotchkiss J. H., 1998)
Practical food microbiology 3rd edition, (D. Roberts, M. Greenwood, 2003)
Modern Food Microbiology (Jay, James M., Loessner, Martin J., Golden, David A. 7th ed. 2005)
Understanding Food Science and Technology (Murano, P. S., 2003, CA, ABD)
Principles of Food Sanitation (Marriott, Norman G., Gravani, Robert B. 2006)
Gıda Mikrobiyolojisi Uygulamaları, Halkman, A. K. Ankara 2005.
Gıda Hijyeni ve Mikrobiyolojisi, Erol, I. Ankara, 2007.

Planned Learning Activities and Teaching Methods

Theoretical lecture supported by Powerpoint presentations and course materials, practical lecture on cadavers and models, question and answer.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60
4 RST RESIT
5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

Midterm exam (%40)+ Final exam (%60)+ Reintegration exam

Language of Instruction

Turkish

Course Policies and Rules

The responsibility for continuing 70% of the theoretical courses and 80% of the laboratory applications during the semester belongs to the student. The class time and, if desired, the specified time for the delivery of homework should be observed. We will act within the framework of the relevant regulation on unethical behavior that may occur in courses and exams.

Contact Details for the Lecturer(s)

Dokuz Eylül Üniversitesi, Veteriner Fakültesi, Gıda Hijyeni ve Teknolojisi Bölümü

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Tutorials 14 2 28
Preparations before/after weekly lectures 13 1 13
Preparation for midterm exam 2 4 8
Preparation for final exam 2 6 12
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 91

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18PO.19PO.20
LO.155555
LO.255555
LO.355555
LO.455555
LO.555555

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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