Information Package / Course Catalogue
| 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 |
To teach the concept of food safety, physical, chemical and microbiological hazards and precautions to be taken.
The concept of food safety, food-borne hazards and ways of protection, food safety management systems.
| Ins. Sema MİDİLLİ |
| 1. | Learning the concept of food safety |
| 2. | Recognizing food-borne chemical hazards |
| 3. | Recognizing food-borne microbiological hazards |
| 4. | To have knowledge about foodborne microorganisms |
| 5. | Knowledge of food safety management systems |
| 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 |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 2 | 42 |
| Midterm Examination | 1 | 4 | 1 | 5 |
| Final Examination | 1 | 5 | 1 | 6 |
| TOTAL WORKLOAD (hours) | 53 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | |
OÇ-1 | 1 | 1 | 1 | 1 | 2 | 2 | 2 | 2 | 1 |
OÇ-2 | 1 | 2 | 2 | 1 | 1 | 1 | 1 | 1 | 1 |
OÇ-3 | 1 | 2 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
OÇ-4 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
OÇ-5 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |