Information Package / Course Catalogue
| Course Code | : BYL450 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 3 |
Learning the microbiological standards used in food analysisfor safe production of food
Food safety management system- HACCP, Turkish Food Codex regulations, Microbiological criteria notification and microbiological criteria are applied to the analysis of various foods of used in food analysis
| Prof. Hacı Halil BIYIK |
| 1. | Learning microbiological standards for food production with Food safety management system- HACCP I |
| 2. | Learning microbiological standards for food production with Food safety management system- HACCP II |
| 3. | Learning microbiological standards for food production with Food safety management system- HACCP III |
| 4. | Lerning with microbiological standards for foods in Turkey with Turkish Food Codex regulations I |
| 5. | Lerning microbiological standards for foods in Turkey with Turkish Food Codex regulations II |
| 6. | Learning the values of microbiological analysis for various foods with Turkish Food Codex regulations I |
| 7. | Learning the values of microbiological analysis for various foods with Turkish Food Codex regulations II |
| 8. | Learning current microbiological criteria for milk products with microbiological analysis of fermented dairy products |
| 9. | Learning current microbiological criteria for cream and products with microbiological analysis of cream and products |
| 10. | Learning current microbiological criteria for meat products with microbiological analysis of meat products |
| 11. | Learning current microbiological criteria for fruits and vegetables and processed products with microbiological analysis of fruits and vegetables and processed products |
| 12. | Learning current microbiological criteria for cereals and bakery products with microbiological analysis of cereals and bakery products |
| 13. | Learning current microbiological criteria for meat products of heat untreated with microbiological analysis of meat products of heat untreated |
| 14. | Learning current microbiological criteria for spices untreated with microbiological analysis of spices |
| 15. | Learning current microbiological criteria for pathogenic of microorganisms with limits pathogenic of microorganisms in foods and methods of identifying |
| 1. | Brock Mikroorganizmaların Biyolojisi,Michael T.Madigan ve John M.Martinko,Çeviri Editörü Prof.Dr.Cumhur ÇÖKMÜŞ.Palme Yayıncılık,2010. |
| 2. | Gıda Biyoteklojisi, Prof.Dr. Necla ARAN, Nobel, 2010, Ankara. |
| 3. | Gıda Mikrobiyolojisi Uygulamaları,Editör:Prof.Dr.A.Kadir HALKMAN,2005,Ankara. |
| 4. | http://www.kalitekontrol.org/haccp.html |
| 5. | http://www.kkgm.gov.tr/mev/kodeks.html |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 15 | 1 | 2 | 45 |
| Reading | 15 | 0 | 1 | 15 |
| Midterm Examination | 1 | 8 | 1 | 9 |
| Final Examination | 1 | 8 | 1 | 9 |
| TOTAL WORKLOAD (hours) | 78 | |||
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 | |
OÇ-1 | 4 | 4 | 3 | 4 | 4 | 4 | |||||||
OÇ-2 | 4 | 4 | 4 | 4 | 3 | 4 | |||||||
OÇ-3 | 4 | 4 | 4 | 4 | 4 | 4 | |||||||
OÇ-4 | 4 | 4 | 4 | 4 | 4 | 5 | |||||||
OÇ-5 | 5 | 4 | 4 | 4 | 4 | 4 | |||||||
OÇ-6 | 4 | 4 | 4 | 4 | 4 | 4 | |||||||
OÇ-7 | 4 | 4 | 4 | 4 | 5 | 4 | |||||||
OÇ-8 | 4 | 4 | 4 | 4 | 3 | 4 | |||||||
OÇ-9 | 4 | 4 | 4 | 3 | 4 | ||||||||
OÇ-10 | 4 | 4 | 4 | 4 | 4 | 3 | |||||||
OÇ-11 | |||||||||||||
OÇ-12 | |||||||||||||
OÇ-13 | |||||||||||||
OÇ-14 | |||||||||||||
OÇ-15 | |||||||||||||