Information Package / Course Catalogue
Public Health
Course Code: LVS155
Course Type: Non Departmental Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 3
Objectives of the Course

The students, from farm to table food safety, zoonotic diseases, the control-protection and legal regulations, food-borne diseases, food poisoning, and chemical induced food poisoning, food requirements for the production and sales locations, food inspection in the workplace, the environment and public health role of veterinarians, the importance of the major environmental contaminants and public health, the natural balance and protection of the health effects on living things and living beings, the environment and is intended to provide information about the measures.

Course Content

The place and importance of veterinarians in public health, combating zoonotic diseases, food infection and intoksikasyonlarından protection, food-borne parasitic diseases, inspection of food establishments.

Name of Lecturer(s)
Learning Outcomes
1.Learns the concept of food safety from farm to table.
2.Knows that the food-borne risks and preventive measures.
3. Protection against zoonotic disease-control methods, and know and apply the legal regulations.
4.Control of food production and sales outlets knows.
5.Measures can be taken against pollution of the environment and food and drug utilization by veterinarian learns the responsibilities.
Recommended or Required Reading
1.Public Health Textbook, Baltaş Z, Can G, Demircan H.Ç et al. Istanbul University Publications, No: 4747. Istanbul 2008.
Weekly Detailed Course Contents
Week 1 - Theoretical
General introductory course, Introduction to veterinary public health
Week 2 - Theoretical
Food safety, quality, risk analysis, risk assessment
Week 3 - Theoretical
The concept of farm to table food safety, animal health, welfare, animal wastes
Week 4 - Theoretical
Meat inspection
Week 5 - Theoretical
Food-borne diseases, food poisoning
Week 6 - Theoretical
Food production and sales of general principles that should be considered in place
Week 7 - Theoretical
Classification of zoonotic diseases, bacterial zoonozlarda epidemiology, control-protection
Week 8 - Intermediate Exam
exam
Week 9 - Theoretical
Viral and Mycotic infectious diseases, epidemiology, control-protection
Week 10 - Theoretical
Viral and Mycotic infectious diseases, epidemiology, control-protection
Week 11 - Theoretical
Parasitic infectious diseases, epidemiology, control-protection
Week 12 - Theoretical
Basic concepts related to environmental and food pollution
Week 13 - Theoretical
Contaminants found in foods, features, creatures reflection, residue problems
Week 14 - Theoretical
Environmental and food contamination monitoring
Week 15 - Theoretical
Food codex, the reported warnings, protection from debris and residue control methods
Week 16 - Final Exam
exam
Week 17 - Final Exam
exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Assignment112113
Midterm Examination1819
Final Examination110111
TOTAL WORKLOAD (hours)75
Contribution of Learning Outcomes to Programme Outcomes
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