Information Package / Course Catalogue - Adnan Menderes University

General Information Unit Staff Academic Information Programme Outcomes Course Structure Diagram Contact Information

Person Responsible for Information Package

Food Hygiene and Food Protection

Course Code	: VBH506
Course Type	: Required
Couse Group	: Second Cycle (Master's Degree)
Education Language	: Turkish
Work Placement	: N/A

Theory	: 3
Prt.	: 0
Credit	: 3
Lab	: 0
ECTS	: 7

Objectives of the Course

Description of Food and Hygiene and the correlations of them, to determine of food products and its steps, to define of basic principles of food hygiene, to learn in detail about causes of deterioration of foods and about methods that will healthy allow foods to last longer

Course Content

The intrinsic microflora of the foods, The food borne risks, Food protection and food spoilage, the basic principles utilized in food preservation and detailed overview of the methods used in food preservation

Name of Lecturer(s)

Lec. Pelin KOÇAK KIZANLIK

Learning Outcomes

1.	Learning to microbial ecology of foods
2.	Pathogens that cause food intoxication, and their speciality
3.	To determine the importance of hygiene and sanitation
4.	To learn the basic principles of food preservation
5.	To learn things about food protection by conventional methods
6.	To learn the methods of food protection according to the type of foods
7.	To learn the importance of food packaging and specific packaging methods in food preservation

Recommended or Required Reading

1.	Erol İ., Gıda Hijyeni ve Mikrobiyolojisi. 2007.
2.	Ünlütürk, A., Turantaş F. Gıda Mikrobiyolojisi
3.	İnal, T. Besin Hijyeni
4.	Tunail N., Mikrobiyoloji, 2009.
5.	Erkmen O., Gıda Mikrobiyolojisi (2. Baskı), 2010.

Weekly Detailed Course Contents

Week 1 - Theoretical

Food hygiene definition, importance, classification, history

Week 2 - Theoretical

Physical and chemical hazards in food hygiene (toxic substances in foods that occur during and after processing)

Week 3 - Theoretical

Chemical hazards in food hygiene II (pesticide, antibiotic residues, heavy metal contamination, dioxin etc. contamination)

Week 4 - Theoretical

Health risks due to animal foods, microbial dangers (bacterial toxins)

Week 5 - Theoretical

Bacterial agents that infect foods

Week 6 - Theoretical

Foodborne viral and parasitic infections

Week 7 - Theoretical

Hygiene and sanitation in food premises

Week 8 - Theoretical

(Midterm exam). Review

Week 9 - Theoretical

Food preservation overview and basic principles used in food preservation, causes of food spoilage and factors affecting spoilage

Week 10 - Theoretical

Food preservation (temperature, cooling, freezing)

Week 11 - Theoretical

Canning technology and food preservation with chemical preservatives

Week 12 - Theoretical

Drying, brine and fermentation method

Week 13 - Theoretical

Irradiation, smoking, high pressure applications in foods

Week 14 - Theoretical

Food preservation with different packaging methods (Controlled, modified ..)

Assessment Methods and Criteria

Type of Assessment	Count	Percent
Midterm Examination	1	%40
Final Examination	1	%60

Workload Calculation

Activities	Count	Preparation	Time	Total Work Load (hours)
Lecture - Theory	14	0	3	42
Assignment	10	2	3	50
Reading	14	0	2	28
Midterm Examination	1	24	1	25
Final Examination	1	29	1	30
TOTAL WORKLOAD (hours)				175

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
OÇ-1	5		2
OÇ-2	4	5	5	5	5	5	5	5	5	5
OÇ-3				3	3	3	3	3	3	3
OÇ-4			4	4	4	4	4	4	4
OÇ-5	4	5	5	3	4	5	4	3	4
OÇ-6	4	5	5	4	4	4	4	4	4
OÇ-7	5	5	5	5	5	5	5	5	5

Person Responsible for Information Package