| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | G406.2B2 | Minimal Processing Technology | Elective | 4 | 8 | 5 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| The aim of the course is to give information about food quality control parameters, risk management, total quality management, HACCP, ISO 22000, GMP, GLP, GHP systems and their implementation. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Öğrenci gıda güvenliği ve güvenli gıda kavramlarını öğrenir.; | | 2 | Öğrenci gıda, ekipman, ortam ve personel hijyeni kavramları ile uygulamalarını öğrenir. | | 3 | Öğrenci gıdalarda oluşabilecek fiziksel, kimyasal ve mikrobiyolojik tehlikeleri öğrenerek, bunları önlemeye yönelik adımlar konusunda fikir yürütebilir | | 4 | Öğrenci risk analizi yapabilir | | 5 | Öğrenci ön koşul programlarını bilir | | 6 | The students will be able to learn food safety and safe food concepts | | 7 | The students will be able to learn food, equipment, environment and personnel hygiene and hygiene implementations | | 8 | The students will be able to know physical, chemical and microbiological hazards in foods and their prevention | | 9 | The students will be able to learn risk analysis | | 10 | The students will be able to learn the prerequisites of the food safety management sytems |
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| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Food safety and safe food concepts and ISO 9001 , ISO 22000 , Physical hazards in foods , Microbiological hazards in foods . |
| Weekly Detailed Course Contents |
|
| 1 | Food safety and safe food concepts and ISO 9001 | | | | 2 | Food safety systems | | | | 3 | HACCP implementations in food industry | | | | 4 | ISO 22000 | | | | 5 | GMP | | | | 6 | GLP | | | | 7 | GDP | | | | 8 | Validation | | | | 9 | Physical hazards in foods | | | | 10 | Chemical hazards in foods | | | | 11 | Microbiological hazards in foods | | | | 12 | Risk analysis | | | | 13 | Traceability | | | | 14 | Students assignment presentation | | | | 15 | | | | | 16 | | | |
|
| Recommended or Required Reading |
| Kantarcı, H. 1999. Toplam Kalite Yönetimi ve Toplum Kalitesi. Marmara Üniv. Müh. Fak. Yayınları. İstanbul,75 p. Topal, Ş. 2000. Kalite Yönetimi ve Güvence Sistemleri. Yıldız Teknik Üniv. Vakfı Yayın No: YTÜVAK.KM.DK.2000.001, İstanbul, 206 p. Smith, D.,Politowski, R., Palmer C., 2007. Managing food safety the 22000 way. London: BSI, 223 p. Mahmutoğlu T. 2010. Gıda Endüstrisinde Güvenli Gıda Üretmek. ODTÜ Geliş |
| 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 | | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 13 | 2 | 26 |
| Discussion | 13 | 1 | 13 |
| Individual Study for Mid term Examination | 1 | 20 | 20 |
| Individual Study for Final Examination | 1 | 20 | 20 |
| Reading | 13 | 2 | 26 |
| Performance | 13 | 3 | 39 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | | | | | | | | LO2 | | | | | 5 | | | LO3 | | | | 5 | | | | LO4 | | | | | | | | LO5 | | 5 | | | | | | LO6 | | | | | | | | LO7 | | | | | | | | LO8 | | | | | | | | LO9 | | | | | | | | LO10 | | | | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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