Dokuz Eylül University Information Package / Courses Catalog

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type Of Course	D	U	L	ECTS
		ELECTIVE

Offered By

Veterinary Medicine

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR NURAY GAMZE YÖRÜK

Offered to

Veterinary Medicine

Course Objective

To raise individuals equipped with knowledge, skills and attitudes in the field of Food Hygiene and Technology, who can work in line with the basic undergraduate education in food-related fields, who know and apply the ethical rules, who are researcher and questioner, who constantly improve themselves, and who comply with internationally acceptable criteria.

Learning Outcomes of the Course Unit

1	1- Gain sufficient knowledge in public health and related fields.
2	2- Gain information about the basic composition and microbiology of animal foods.
3	3-Knows the systems related to food safety.
4	4- Learns food packaging technologies and food preservation methods.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week	Subject	Description
1	1- Definition and importance of food hygiene and food chemistry	12- Poultry meat microflora and its deterioration
2	2- Definition of food chemistry and proteins	13- Egg Hygiene
3	3- Definition of food chemistry and carbonhydrates	14-Hygiene and sanitation in food establishments
4	4- Definition of food chemistry and lipits	15-Principles of the HACCP system
5	5- Definition and importance of food hygiene and technology
6	6- Presence of microorganisms in foods
7	7- Factors affecting microbial growth in foods
8	8- Ways of contamination of food with microorganisms
9	9- Foodborne infections
10	10- Foodborne infections
11	11-Foodborne intoxications

Recomended or Required Reading

1. Gıda Güvenliği ve Güncel Uygulamalar Kitabı: Editör: Prof. Dr. Ahmet GÜNER
Doç. Dr. Nuray Gamze YÖRÜK- Dr. Öğretim Üyesi Yasin AKKEMIK, Dr. Özlem ISTANBULLU PAKSOY- Dr. Sibel ÖZÇAKMAK- Dr. Ayşe NIZAMLIOĞLU, Arş. Görv. Dr. Tuba BÜYÜKSIRIT BEDIR- Arş. Görv. Tahir YILMAZ
2. Gıda Güvenliği ve Gıda Mevzuatı Kitabı: Prof. Dr. Nevzat Artık - Prof. Dr. Nevin ŞANLIER - Dr. Öğr. Üyesi Aybuke Ceyhun Sezgin
3. Gıda Hijyeni ve Mikrobiyolojisi Kitabı: Prof. Dr. Irfan EROL
4. Doyle, M.P., Beuchat, L.R., Montville, T.J. (1997). Food Microbiology : Fundamentals and Frontiers. ASM Pres, Washington.
5. Sinell, H.J. (1985). Eiführung in die Lebensmittelhygiene. Verlag Paul Parey, Berlin und Hamburg.

Planned Learning Activities and Teaching Methods

The course will be done 2 hour theoretically and 2 hour practically. Lecture, discussion and practice.

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

Further Notes About Assessment Methods

None

Assessment Criteria

The student will be evaluated with the questions to be asked in the midterm and final exams.

Language of Instruction

Turkish

Course Policies and Rules

The time specified in the course hour must be followed. Unethical behaviors that may occur in classes and exams will be acted upon within the framework of the relevant regulation.

Contact Details for the Lecturer(s)

PhD. Assoc. Prof. Dr. Nuray Gamze YÖRÜK
University of Dokuz Eylül- Faculty of Veterinary Medicine
Cumhuriyet Mahallesi cami Sok.No:3 posta Kodu:35890
Kiraz -IZMIR
Telefon: 0(232) 572 35 30
e-mail: nuraygamze.yoruk@deu.edu.tr

Office Hours

It will be announced.

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Lectures	14	2	28
Tutorials	14	2	28
Preparation for midterm exam	1	7	7
Preparation for final exam	1	7	7
Preparations before/after weekly lectures	1	6	6
Midterm	1	1	1
Final	1	1	1
TOTAL WORKLOAD (hours)			78

Contribution of Learning Outcomes to Programme Outcomes

PO/LO	PO.1	PO.12	PO.15	PO.17	PO.18
LO.1	5	5	5	4	4
LO.2	5	5	5	4	4
LO.3	5	5	5	5	5
LO.4	5	5	5	5	5

COURSE UNIT TITLE

DEGREE PROGRAMMES

Description of Individual Course Units

Offered By

Level of Course Unit

Course Coordinator

Offered to

Course Objective

Learning Outcomes of the Course Unit

Mode of Delivery

Prerequisites and Co-requisites

Recomended Optional Programme Components

Course Contents

Recomended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods

Further Notes About Assessment Methods

Assessment Criteria

Language of Instruction

Course Policies and Rules

Contact Details for the Lecturer(s)

Office Hours

Work Placement(s)

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes

CONTACT INFORMATION