GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
MICROBIOLOGICAL CRITERIA OF FOOD HYGIENE AND QUALITY CONTROL/6121301
Course Title: MICROBIOLOGICAL CRITERIA OF FOOD HYGIENE AND QUALITY CONTROL
Credits 3 ECTS 7.5
Course Semester 1 Type of The Course Elective
COURSE INFORMATION
 -- (CATALOG CONTENT)
 -- (TEXTBOOK)
 -- (SUPPLEMENTARY TEXTBOOK)
 -- (PREREQUISITES AND CO-REQUISITES)
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- COURSE OBJECTIVES
 -- COURSE LEARNING OUTCOMES
Know the terms of food hygiene, sanitation and contamination
With knowledge and skills can be interpret the hygienic quality of foods
Can follow the national or international studies related to food hygiene
 -- MODE OF DELIVERY
  The mode of delivery of this course is face to face
 --WEEKLY SCHEDULE
1. Week   Food hygiene, food sanitation and contamination
2. Week  Prevention of contamination, remove of microorganisms
3. Week  Inhibition of microbial growth and chemical preservatives
4. Week  Cold and freezed conservation
5. Week  Thermal applications; pasteurization, sterilization,ionized rays
6. Week  Conservation methods of meat, milk, cereal grains and canned foods
7. Week  Hazard analyses and critical control points
8. Week  Indicator microorganisms in foods, Midterm
9. Week  Shelf life indicators
10. Week  Antimicrobial compounds
11. Week  Inhibitors
12. Week  Viruses contaminated foods
13. Week  Parasites contaminated foods
14. Week  Bacteria contaminated foods
15. Week  Final exam
16. Week  
 -- TEACHING and LEARNING METHODS
 -- ASSESSMENT CRITERIA
 
Quantity
Total Weighting (%)
 Midterm Exams
1
40
 Assignment
0
0
 Application
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Percent of In-term Studies  
40
 Percentage of Final Exam to Total Score  
60
 -- WORKLOAD
 Activity  Total Number of Weeks  Duration (weekly hour)  Total Period Work Load
 Weekly Theoretical Course Hours
14
3
42
 Weekly Tutorial Hours
0
 Reading Tasks
3
8
24
 Searching in Internet and Library
3
8
24
 Material Design and Implementation
0
 Report Preparing
0
 Preparing a Presentation
3
5
15
 Presentation
2
2
4
 Midterm Exam and Preperation for Midterm Exam
4
10
40
 Final Exam and Preperation for Final Exam
4
10
40
 Other (should be emphasized)
0
 TOTAL WORKLOAD: 
189
 TOTAL WORKLOAD / 25: 
7.56
 Course Credit (ECTS): 
7.5
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1X
2X
3X
4X
5X
6X
7X
8X
9X
10X
 -- NAME OF LECTURER(S)
   (Prof.Dr. Neslihan Gündoğan)
 -- WEB SITE(S) OF LECTURER(S)
   (www.websitem.gazi.edu.tr)
 -- EMAIL(S) OF LECTURER(S)
   (gundogan@gazi.edu.tr)