Information Package / Course Catalogue
| Course Code | : |
| Course Type | : |
| Couse Group | : |
| Education Language | : |
| Work Placement | : |
| Theory | : 0 |
| Prt. | : 0 |
| Credit | : 0 |
| Lab | : 0 |
| ECTS | : |
| 1. | 1. Understanding physical and chemical properties of food toxins … |
| 2. | 2. Comprehending contamination sources and formation reasons of food toxins |
| 3. | 3. Comprehending protection methods from food hazards |
| 4. | 4. To be able make risk analysis by defining potantial risks for a new developed food |
| 5. | 5. To be able set up HACCP system for a new developed food |
| 6. | 6. To be able to set up proper cleaning and sanitation system in food processing plants |
| 7. | 7. To be able to compare food safety system in Turkey to that used in other countries in the World … |
| 1. | 1. Gıda Güvenliği ve Kalite Yönetim sistemleri, Şeminur Topal,1996. Tübitak |
| 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 |
| Lecture - Practice | 14 | 0 | 2 | 28 |
| Individual Work | 14 | 1 | 1 | 28 |
| Midterm Examination | 1 | 0 | 2 | 2 |
| Final Examination | 1 | 0 | 2 | 2 |
| TOTAL WORKLOAD (hours) | 102 | |||
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 | 3 | ||||||||||||||
OÇ-2 | 3 | ||||||||||||||
OÇ-3 | 3 | ||||||||||||||
OÇ-4 | 3 | ||||||||||||||
OÇ-5 | 3 | ||||||||||||||
OÇ-6 | 3 | ||||||||||||||
OÇ-7 | 3 | ||||||||||||||