| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | BD214.1 | Food Hygiene and Technology | Elective | 2 | 4 | 3 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| To provide basic information about sanitation and food hygiene issues in the food industry. To provide information about food production processes. To teach the production technologies of different foods. |
| Name of Lecturer(s) |
| Dr. Öğretim Üyesi Fatma CEBECİ |
| Learning Outcomes |
| 1 | Student learns the concepts of sanitation and hygiene in terms of the food industry. | | 2 | Student gains information about the production technologies of different foods (meat products, dairy products, etc.). | | 3 | Studnet gains information about the risks that may threaten human health in the production processes of different foods. | | 4 | Stundet gains information and raises awareness about the infrastructure and hygienic conditions that food production businesses must have. |
|
| Mode of Delivery |
| Second Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Sanitation, food hygiene in food industries
Canned food technology
Dairy Technology
Meat products Technology
Cereal Technology
Oil Technology
Fruit-Vegetable Processing Technology |
| Weekly Detailed Course Contents |
|
| 1 | Sanitation in the food industry | | | | 2 | Food Hygiene-I | | | | 3 | Food Hygiene-II | | | | 4 | Canned Food Technology | | | | 5 | Dairy Products Technology-I | | | | 6 | Dairy Products Technology-II | | | | 7 | Meat products Technology-I | | | | 8 | MIDTERM EXAM | | | | 9 | Meat products Technology-II | | | | 10 | Cereal Technology | | | | 11 | Oil Technology | | | | 12 | Fruit-Vegetable Processing Technology-I | | | | 13 | Fruit-Vegetable Processing Technology-II | | | | 14 | Fruit-Vegetable Processing Technology-III | | | | 15 | General Discussion | | |
|
| Recommended or Required Reading |
| • Principles of Food Sanitation (Marriott, Norman G., Gravani, Robert B. 2006)
• Erol İ. Gıda Hijyeni ve Teknolojisi. Birinci Baskı, Ankara, Pozitif Matbaacılık, 2007. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 2 | 28 |
| Question-Answer | 14 | 1 | 14 |
| Self Study | 13 | 2 | 26 |
| Individual Study for Mid term Examination | 1 | 6 | 6 |
| Individual Study for Final Examination | 1 | 7 | 7 |
| Reading | 1 | 1 | 1 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 1 | 4 | 2 | 4 | 4 | 3 | 1 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | | LO2 | 1 | 4 | 2 | 4 | 4 | 3 | 1 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | | LO3 | 1 | 4 | 2 | 4 | 4 | 3 | 1 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | | LO4 | 1 | 4 | 2 | 4 | 4 | 3 | 1 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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