Information Package / Course Catalogue
Food Hygiene and Control
Course Code: VET505
Course Type: Required
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 3
Objectives of the Course

To improve students knowledge in food chemistry, food contaminations, food microbiology, food poisoning, sanitation, HACCP and to support his/her ability in the technical field of food science

Course Content

Food chemistry, nutrition, nutrient contamination and contaminants and their health effects, the factors affecting the growth of microorganisms in foodstuff and food poisoning, the application and preservation methods which improve the shelf-life of foodstuff, gain of contamination sources of meat, milk, egg, marine products and water and the chemical and microbiological analytical methods of foodstuff, hygiene and sanitation subjects and HACCP in the food producing premises

Name of Lecturer(s)
Lec. Pelin KOÇAK KIZANLIK
Lec. Sadık BÜYÜKYÖRÜK
Learning Outcomes
1.To be able to comprehend food chemistry, nutrition, and the relationship between nutrients and health
2.To be able to grasp what contamination means and its health effects.
3.To be able to understand the factors affecting the growth of microorganisms in foodstuff and food poisoning
4.To be able to manage the application and preservation methods which improve the shelf-life of foodstuff
5.To be able to gain a clear understanding of contamination sources of meat, milk, egg, marine products and water and interpret the chemical and microbiological analytical methods of foodstuff
6.To be able to get a clear knowledge of hygiene and sanitation subjects and HACCP in the food producing premises
Recommended or Required Reading
1.Demirci., (2001) Gıda Kimyası, Onur Grafik, İstanbul
2.Erol, İ. (2007) Gıda Hijyeni ve Mikrobiyolojisi, Pozitif Matbaacılık, Ankara.
3.Ünlütürk, A., Turantaş, F. (1999) Gıda Mikrobiyolojisi, Meta Basım Matbaacılık, İzmir.
4.Uğur, M., Nazlı, B., Bostan, K. (1999) Gıda hijyeni, Teknik Yayınları, İstanbul.
5.Patır, B. (2002) Besin Hijyeni ve Teknolojisi Ders Notları, Elazığ.
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction to lectures, the aim of the course, description of hygiene, nutrition, nutrients and their components
Week 1 - Practice
Introduction to lectures, presentation of laboratory equipments to the students. Biosafety applications.
Week 2 - Theoretical
Proteins, carbohydrates, fats
Week 2 - Practice
Chemical analyses of foodstuff I
Week 3 - Theoretical
Vitamins and minerals
Week 3 - Practice
Chemical analysis of foodstuff II
Week 4 - Theoretical
Introduction to the food microbiology, contamination sources, microbiological food contamination, Intrinsic and extrinsic factors (contentof food, water activity, pH, redoc potential, temperature, athmophere etc), affecting growth of microorganisms on foodstuff.
Week 4 - Practice
Chemical analysis of water
Week 5 - Theoretical
Preservation methods (high and low temperatures, drying, adding salt/sugar, high pressure application, smoking, packaging,, irradiation etc) in order to improve shelf-life of foodstuff
Week 5 - Practice
Media used for microbiological analysis and their preparations
Week 6 - Theoretical
Food poisoning from Salmonella, E.coli, Shigella, Campylobacter
Week 6 - Practice
Introduction to the microbiological analysis and plating out methods
Week 7 - Theoretical
Food poisoning from S.aureus, B.cereus, Cl.perfiringes, Cl.botulinum
Week 7 - Practice
Determination of total viable count and yeast-mould, S. aureus in foodstuff
Week 8 - Theoretical
Review (Midterm)
Week 8 - Practice
Determination of coliforms and E. coli in foodstuff
Week 9 - Theoretical
Food poisoning from Plesiomonas shigelloides,Aeromonas hydrophila Vibrio parahaemolyticus, Vibrio cholera,Vibrio vulnificus Y.enterocolitica
Week 9 - Practice
Microbiological analysis of water
Week 10 - Theoretical
Foodborne viral diseases and Mycotoxinsin foodstuff
Week 10 - Practice
Determination of Salmonella spp, Listeria monocytogenes, E. coli O157:H7 in foodstuff
Week 11 - Theoretical
Foodborne intoxications from shellfish and fish consumption
Week 11 - Practice
Determination of Clostridium and Vibrios in foodstuff
Week 12 - Theoretical
Water hygiene
Week 12 - Practice
Determination of lactic acid bacteria in foodstuff
Week 13 - Theoretical
Meat hygiene, hygiene of marine products, poultry meat and egg hygiene. Milk hygiene
Week 13 - Practice
Egg inspection
Week 14 - Theoretical
HACCP, cleaning, disinfection and sanitation in food premises, hygiene control
Week 14 - Practice
Poultry and fish inspection
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140228
Midterm Examination1718
Final Examination110111
TOTAL WORKLOAD (hours)75
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
PÇ-16
PÇ-17
PÇ-18
PÇ-19
PÇ-20
PÇ-21
PÇ-22
PÇ-23
PÇ-24
PÇ-25
PÇ-26
PÇ-27
PÇ-28
PÇ-29
PÇ-30
PÇ-31
PÇ-32
PÇ-33
PÇ-34
PÇ-35
PÇ-36
OÇ-1
2
3
2
4
3
4
OÇ-2
3
3
2
4
5
4
OÇ-3
2
3
2
4
3
4
OÇ-4
2
2
3
3
OÇ-5
4
3
3
3
5
5
5
OÇ-6
3
5
5
3
2
3
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026