TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G328 |
| Name | Food Safety and Microbiological Quality Control |
| Term | 2017-2018 Academic Year |
| Semester | 6. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ZERRİN ERGİNKAYA |
| Course Instructor |
Prof. Dr. ZERRİN ERGİNKAYA
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Provide students with information about food safety and quality control of microbiological criteria for foods microbial load, and the theoretical and practical analysis of indicator microorganisms.
Course Content
Threats to food security and food safety, microbiological quality control criteria, determine the number of microorganisms in foods, analysis of indicator microorganisms, meat, milk, fruits and vegetables, canned foods and cereal-based products, microbiological analysis and control of compliance with the standards
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | |
| PLO10 | - | Complies with teamwork | |
| PLO11 | - | Analytically and critically evaluates the learned information. | |
| PLO12 | - | Knows the necessity of lifelong learning. | |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | |
| PLO16 | - | is respectful of professional ethics | |
| PLO17 | - | Has ability to plan, implement and develop a food process | |
| PLO18 | - | Knows the legislation and management systems related to foods |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The introduction and resources related to the scope of the course book, a short transfer of general microbiology and food microbiology course information | Related course and books | |
| 2 | Food safety and HACCP systems for the production of safe food | reviewing references | |
| 3 | Microbiological, physical and chemical hazards in foods | reviewing references | |
| 4 | Risk analysis | reviewing references | |
| 5 | Microbiological counting methods and sampling foods Microbiological criteria, fast counting and identification methods, Practice,: Food samples dilutions | Related course and books | |
| 6 | Microbiological quality control and safe production of fuits and vegetables and products, Practice: Some fruit and vegetable products, total aerobic mesophilic bacteria | Related course and books | |
| 7 | Microbiological quality control and safe production of meat and meat products, Practice: Some meat and meat products, count of Enterobacteria | Related course and books | |
| 8 | Mid-term exam | Related course and books | |
| 9 | Microbiological quality control and safe production in milk and dairy products Application: Breed method | Related course and books | |
| 10 | Microbiological quality control and safe production in milk and dairy products Application: Coliform detection | Related course and books | |
| 11 | Microbiological quality control and safe production in grain and cereal based products Application: rope spore detection in flour products by EMS method, counting with Thoma slide | Related course and books | |
| 12 | Microbiological quality control and safe production in frozen foods Application: Detection and counting of psychrophilic microorganisms in frozen products | Related course and books | |
| 13 | Microbiological quality control and safe production in cooking oil, Application: Lipolytic microorganism detection and counting in margarines and butter | Related course and books | |
| 14 | Microbiological quality control and safe production in spices and other special foods, Application: Yeast and mold detection in products such as chocolate etc. | Related course and books | |
| 15 | Determination of microbiological quality in tap water, Application: Detection of coliform and E. coli in drinking water by classical and EMS method | Related course and books | |
| 16 | Finals | Related course and books | |
| 17 | Finals | Related course and books |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |