The aim of the course is to comprehensively teach the concept of food safety; to introduce physical, chemical, and microbiological hazards originating from food; and to provide an understanding of the measures that must be taken against these hazards.

Within the scope of this course, the concept of food safety is addressed; factors affecting the growth of microorganisms in foods are examined; and foodborne pathogenic bacteria, mycotoxigenic fungi, viruses, prions, as well as food- and water-borne parasites are evaluated. In addition, biologically derived harmful agents and substances in foods, residues and contaminants, and food spoilage are explained; food preservation methods, food allergies, and intolerances are emphasized. Furthermore, hygiene and sanitation practices in food enterprises, food safety management systems, and food legislation are also discussed.