Information Package / Course Catalogue
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)
Prof. Filiz KÖK
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 - Intermediate Exam
Midterm exam
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
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
Canning technology
Week 15 - Theoretical
Food preservation with different packaging methods (Controlled, modified ..)
Week 16 - Final Exam
Final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140342
Assignment102350
Reading140228
Midterm Examination124125
Final Examination129130
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
Adnan Menderes University - Information Package / Course Catalogue