Information Package / Course Catalogue
Food Safety
Course Code: LVS256
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: 2
Objectives of the Course

Consumption of foods that may be harmful to human health factors, causes, and prevention resources to show students ways.

Course Content

EU Food Safety Legislation issues, hygiene rules to be followed in foodstuffs of animal origin, containing hormones, and genetically modified urea plants, the genetic structures of stages of change,

Name of Lecturer(s)
Learning Outcomes
1.To be able to create student perceptions about the benefits and harms of GMOs,
2.To be able to learn factors to consider when choosing to adopt the Food,
3.To be able to create an awareness within the scope of EU food legislation in the public, industry / market and consumers to be addressed
4.Foodborne microorganisms
5.To have knowledge about HACCP, GMP issues
Recommended or Required Reading
1.Basic Principles of Food Safety Prof. Dr. İrfan Erol, Prof. Dr. Ayşegül Eyigör, Yard. Doç Dr. Deniz Ayaz , Prof. Dr. Ece Soyutemiz, Prof. Dr. Mehmet Çalcıoğlu
Weekly Detailed Course Contents
Week 1 - Theoretical
EU Food Safety Legislation
Week 2 - Theoretical
EU Food Safety Regulations (the effects of the Turkish agricultural sector)
Week 3 - Theoretical
For food safety, the public, industry / market and consumers' responsibilities
Week 4 - Theoretical
Hygiene rules to be followed in foodstuffs of animal origin,
Week 5 - Theoretical
Food quality control principles
Week 6 - Theoretical
Methods of sensory evaluation of foods
Week 7 - Theoretical
Viscosity and consistency
Week 8 - Intermediate Exam
Midterm exam
Week 9 - Theoretical
Aroma, taste and smell
Week 10 - Theoretical
Containing hormones and genetically modified foods
Week 11 - Theoretical
Containing hormones and genetically modified foods
Week 12 - Theoretical
Foodstuffs, sampling, storage, and analysis, preparation
Week 13 - Theoretical
The concept of HACCP food control
Week 14 - Theoretical
ISO 9000
Week 15 - Theoretical
Food safety, industrial hygiene and sanitation
Week 16 - Final Exam
Final exam
Week 17 - Final Exam
Final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Midterm Examination1415
Final Examination1516
TOTAL WORKLOAD (hours)53
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
PÇ-13
PÇ-14
PÇ-15
OÇ-1
OÇ-2
OÇ-3
OÇ-4
OÇ-5
Adnan Menderes University - Information Package / Course Catalogue