TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G328 |
| Name | Food Safety and Microbiological Quality Control |
| Term | 2019-2020 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)
Prof. Dr. IŞIL VAR ÖNGEL (Bahar) (A Group) (Asst. Ins.) |
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 | - | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 4 |
| PLO02 | - | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | 3 |
| PLO03 | - | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | 2 |
| PLO04 | - | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 2 |
| PLO05 | - | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 5 |
| PLO06 | - | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 4 |
| PLO07 | - | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | 3 |
| PLO08 | - | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 2 |
| PLO09 | - | Gains the awareness of food legislation and management systems and professional ethics. | 4 |
| PLO10 | - | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | 2 |
| PLO11 | - | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. | 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 | 80 | 16 |
| 1. Homework | 20 | 4 |
| General Assessment | ||
| Midterm / Year Total | 100 | 20 |
| 1. Final Exam | - | 80 |
| Grand Total | - | 100 |