GM646 Basic Approaches to Food Safety and Risk Analysis

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM646
Name Basic Approaches to Food Safety and Risk Analysis
Term 2022-2023 Academic Year
Semester . Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Doktora Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. ZERRİN ERGİNKAYA


Course Goal / Objective

Determination of the effects of chemicals, chemicals and organic chlorinated compounds, food chemicals and chemicals on human health by using risk assessment method.

Course Content

Basic toxicological concepts and definitions, NOAEL, ADI, GRAS, ML values, safety limits of toxic substances, risk assessment of food-ply substances, risk management and risk communication, national and international legal regulations.

Course Precondition

none

Resources

Brown, M., Stringer, M. (Eds.). (2002). Microbiological risk assessment in food processing. Woodhead Publishing.

Notes

handouts and slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 students learn basic information and definitions
LO02 students learn food safety systems
LO03 students learn prerequisite programs
LO04 Learns hazards identification and preventive measures
LO05 Learns risk assessment process
LO06 students learn HACCP system
LO07 Learns Legal regulations
LO08 Learns Risk analysis of case studies (non-food sector)
LO09 Learns Risk analysis case studies (food sector)
LO10 students learn general discussion


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields.
PLO02 Bilgi - Kuramsal, Olgusal Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas.
PLO03 Bilgi - Kuramsal, Olgusal Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach.
PLO04 Bilgi - Kuramsal, Olgusal Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject.
PLO05 Bilgi - Kuramsal, Olgusal Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. 4
PLO06 Bilgi - Kuramsal, Olgusal Gains high level skills to use research methods in studies related to Food Engineering.
PLO07 Bilgi - Kuramsal, Olgusal Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field.
PLO08 Bilgi - Kuramsal, Olgusal Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work.
PLO09 Bilgi - Kuramsal, Olgusal Performs leadership in environments that require the analysis of original and interdisciplinary problems.
PLO10 Beceriler - Bilişsel, Uygulamalı Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making.
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops the social relations and the norms that direct these relations from a critical point of view.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering.
PLO13 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives.
PLO15 Yetkinlikler - Öğrenme Yetkinliği Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. 3
PLO16 Yetkinlikler - Öğrenme Yetkinliği Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values.


Week Plan

Week Topic Preparation Methods
1 Basic information and definitions presentation preparation Öğretim Yöntemleri:
Anlatım, Soru-Cevap
2 Food safety systems presentation preparation Öğretim Yöntemleri:
Anlatım, Soru-Cevap
3 Prerequisite programs presentation preparation Öğretim Yöntemleri:
Anlatım, Soru-Cevap
4 Hazards identification and preventive measures presentation preparation Öğretim Yöntemleri:
Anlatım, Soru-Cevap
5 Risk assessment process presentation preparation Öğretim Yöntemleri:
Anlatım, Soru-Cevap
6 HACCP system presentation preparation Öğretim Yöntemleri:
Anlatım, Soru-Cevap
7 HACCP steps presentation preparation Öğretim Yöntemleri:
Anlatım, Soru-Cevap
8 Mid-Term Exam Related course and books Ölçme Yöntemleri:
Performans Değerlendirmesi
9 Legal regulations presentation preparation Öğretim Yöntemleri:
Anlatım, Soru-Cevap
10 Risk analysis (non-food sector) presentation preparation Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Örnek Olay, Problem Çözme
11 Risk analysis of case studies (non-food sector) presentation preparation Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Grup Çalışması, Örnek Olay, Problem Çözme
12 Risk analysis case studies (food sector) presentation preparation Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Örnek Olay, Problem Çözme
13 Risk analysis sample presentation preparation Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Örnek Olay, Problem Çözme
14 Risk analysis presentation preparation Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Örnek Olay, Problem Çözme
15 general evaluation presentation preparation Öğretim Yöntemleri:
Soru-Cevap, Tartışma
16 Term Exams Related course and books Ölçme Yöntemleri:
Ödev
17 Term Exams Related course and books Ölçme Yöntemleri:
Ödev


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 3 42
Out of Class Study (Preliminary Work, Practice) 14 5 70
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 15 15
Final Exam 1 30 30
Total Workload (Hour) 157
Total Workload / 25 (h) 6,28
ECTS 6 ECTS

Update Time: 17.11.2022 02:13