Information Package / Course Catalogue
| Course Code | : ST305 |
| Course Type | : Non Departmental Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 4 |
It is aimed to teach students sources and prevention ways of food contaminations harmful to human health in this course
This course includes the hazards of toxins or microbial infections sourced from processed or fresh foods during food processing, or post processed and prevention methods from these harmful agents.
| 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 | 3 | 3 | 84 |
| Midterm Examination | 1 | 6 | 2 | 8 |
| Final Examination | 1 | 6 | 2 | 8 |
| TOTAL WORKLOAD (hours) | 100 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 5 | 5 | 4 | 5 | 5 | ||||||
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