TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G328 |
| Name | Food Safety and Microbiological Quality Control |
| Term | 2018-2019 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
Factors that threaten food safety and food safety, microbiological quality control criteria, determination of microorganism burden in foods, analysis of indicator microorganisms, meat, milk, fruit and vegetables, canned foods, cereal based products, milk and dairy products, vegetable oils, spices, salt etc. , coffee, cocoa, chocolate, nuts and cookies, water deterioration and disease-causing microorganisms and microbiological analyzes in these products, the results are evaluated and discussed within the framework of Turkish Food Codex
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learn the content of the course and the resources |
| LO02 | Learn the food safety and systems for the production of safe food |
| LO03 | Learn the microbiological, physical and chemical hazards in foods |
| LO04 | Learn the risk analysis |
| LO05 | Learn the microbiological counting methods and sampling foods Microbiological criteria, fast counting and identification methods, |
| LO06 | Learn the microbiological quality control of fuits and vegetables and products |
| LO07 | Learn the microbiological quality control of meat and meat products |
| LO09 | Learns the microbiological quality control and safe production in dairy products and Breed method |
| LO10 | Learns microbiological quality control in dairy and coliform detection in yogurt |
| LO11 | Learn the microbiological quality control and safe production in grain and cereal based products. Learns the analysis of Bacillus cereus and Rope spore. |
| LO12 | Learn the microbiological quality control and safe production in frozen foods. Learns the search for psychrotrophic bacteria. |
| LO13 | Learn the microbiological quality control and safe production in cooking oil. Learns the search for lipolytic bacteria. |
| LO14 | Learn the microbiological quality control and safe production in spices and other special foods. Learns the analysis of mould and yeasts. |
| LO15 | Learn the determination of microbiological quality in tap water. Learns coliform and E. coli analysis and can identify them. |
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 | 4 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 5 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 5 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 3 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 4 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 4 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 4 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 5 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 4 |
| PLO10 | - | Complies with teamwork | 5 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 5 |
| PLO12 | - | Knows the necessity of lifelong learning. | 3 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 5 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 0 |
| 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 | 4 |
| PLO16 | - | is respectful of professional ethics | 4 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 4 |
| PLO18 | - | Knows the legislation and management systems related to foods | 5 |
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 | Term Exams | Related course and books | |
| 17 | Term Exams | 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 |