Graduate Education Institute · Nutrition and Dietetics · Master
ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Prof. Dr. Jale ÇATAK
Course Objective
To develop knowledge about other principles of food hygiene
Course Content
Food-borne pathogens, Disinfectants and disinfectants, Hygienic staff rules, HACCP, Food Codex
Course Learning Outcomes
- To gain understanding on hygiene concept, projection of plant in view of hygiene and application of hygiene rules effectively.
Core Area Distribution
(72) Health%100
Teaching Methods
ExpressionQuestion-AnswerDiscussionPresentation
Assessment & Evaluation
HomeworkOral ExamPerformance Assignment ( Lab / Workshop / Field Work / Seminar / Presentation / Completion Study / Thesis
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 16 | 4 | 64 |
| Midterm | 1 | 30 | 30 |
| Quiz | 0 | 0 | 0 |
| Assignment | 0 | 0 | 0 |
| Practice | 1 | 20 | 20 |
| Final | 1 | 30 | 30 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Hygiene, Food Hygiene and Prevention | Hygiene, Food Hygiene and Prevention |
| 2 | Physical Ingredients, Chemical Originals | Physical Ingredients, Chemical Originals |
| 3 | Special Food Hygiene | Special Food Hygiene |
| 4 | Meat and Meat Products Hygiene | Meat and Meat Products Hygiene |
| 5 | Milk and Milk Products Hygiene | Milk and Milk Products Hygiene |
| 6 | Poultry Meat and Egg Hygiene | Poultry Meat and Egg Hygiene |
| 7 | Water Products Hygiene | Water Products Hygiene |
| 8 | Ara Sınav | Ara Sınav |
| 9 | Fruit and Vegetable Hygiene | Fruit and Vegetable Hygiene |
| 10 | Food Sanitation and Its Importance | Food Sanitation and Its Importance |
| 11 | Influential Factors on the Life and Development of Microorganisms in Gıdalard, Internal Factors, Structure and Composition of Food, Water Activity (Aw) | Influential Factors on the Life and Development of Microorganisms in Gıdalard, Internal Factors, Structure and Composition of Food, Water Activity (Aw) |
| 12 | pH, Redox Potential (Eh), External Factors, Temperature, Atmospheric Effects, Interaction Parameters and Inhibitor Compounds, Technological Factors, High Temperature Applications, Low Temperature Applications, Nonthermal Methods | pH, Redox Potential (Eh), External Factors, Temperature, Atmospheric Effects, Interaction Parameters and Inhibitor Compounds, Technological Factors, High Temperature Applications, Low Temperature Applications, Nonthermal Methods |
| 13 | Drying and Condensing, Irradiation, Packaging, Chemical Applications | Drying and Condensing, Irradiation, Packaging, Chemical Applications |
| 14 | Food Enterprises, Workplace and Personnel Hygiene | Food Enterprises, Workplace and Personnel Hygiene |
| 15 | Hygiene Controls in Food Establishments | Hygiene Controls in Food Establishments |
| 16 | Final Sınavı | Final Sınavı |