NUTRITION AND DIETETICS (MASTER) (WITHOUT THESIS) | |||||
Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 |
Course Code: | 3013002012 | ||||||||
Ders İsmi: | Food Quality and Safety | ||||||||
Ders Yarıyılı: |
Fall |
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Ders Kredileri: |
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Language of instruction: | |||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Anabilim Dalı/Lisansüstü Seçmeli | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Prof. Dr. M.Emel ALPHAN | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | It is aimed to learn the place, duty and principles of quality and safe food at all stages from production to consumption. |
Course Content: | Good quality foods, proper preparation, transportation, storage and consumption by preventing food contamination, learning the microorganisms and other harmful factors, the general structure of food preservatives, the effects of insecticides and pesticides on food, learning and defeating the foods that may affect food quality and threaten food safety are the topics and content to be covered in the course. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Why food safety and quality, the effects of human and community health | PPT prepared for lesson |
2) | Cook-chill and cook-freeze methods, importance of grinding methods, application areas | PPT prepared for lesson |
3) | Food quality and hygiene laws, rules, Turkish Food Codex, E-code application | PPT prepared for lesson |
4) | General characteristics and effects of viruses, bacteria and fungi | PPT prepared for lesson |
5) | General characteristics of parasites | PPT prepared for lesson |
6) | Preservative food additives, nitrite, nitrate, MSG etc. | PPT prepared for lesson |
7) | Bacterial food poisoning | PPT prepared for lesson |
8) | Midterm exam | - |
9) | Organic and inorganic chemicals that breaks the food safety | PPT prepared for lesson |
10) | Food spoilage - Meat, meat products, poultry, seafood | PPT prepared for lesson |
11) | Food spoilage - Milk, cheese, yoghurt | PPT prepared for lesson |
12) | Canning, storage methods and distortion | PPT prepared for lesson |
13) | Quality effects of certain cooking methods | PPT prepared for lesson |
14) | Student presentations | PPT prepared for lesson |
15) | Student presentations | PPT prepared for lesson |
16) | Final exam | - |
Course Notes / Textbooks: | Ders için hazırlanmış PPT |
References: | 1. Merdol TK. Food Hygiene and Quality 2. Wardley BL, Puntis JWL, Taitz LS. Handbook of Child Nutrition, 2 nd ed, Oxford University Press, Oxford, 1997 |
Ders Öğrenme Kazanımları | 1 |
2 |
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Program Outcomes | |||||
1) Gains up-to-date evidence-based knowledge about nutrition and dietetics. | |||||
2) Gains information about technological tools by accessing up-to-date information. | |||||
3) She/He synthesizes and analyzes the scientific knowledge she has acquired using technology, develops comments, reports and solution suggestions, communicates with colleagues from different disciplines and in line with ethical principles and shares her knowledge. | |||||
4) When faced with problems related to her field, she/he takes responsibility, sets an example for the society, offers solutions, uses information and communication technologies by working as a team. | |||||
5) She/ He updates itself by adopting lifelong learning principles, evaluates, discusses and interprets scientific articles with a critical approach and statistical evidence-based practices in line with ethical principles. | |||||
6) She/He collects and interprets scientific information in line with ethical principles, contributes to studies that will guide national and international nutrition plans and policies, taking into account the individual and society, conducts, manages and evaluates. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Gains up-to-date evidence-based knowledge about nutrition and dietetics. | |
2) | Gains information about technological tools by accessing up-to-date information. | |
3) | She/He synthesizes and analyzes the scientific knowledge she has acquired using technology, develops comments, reports and solution suggestions, communicates with colleagues from different disciplines and in line with ethical principles and shares her knowledge. | |
4) | When faced with problems related to her field, she/he takes responsibility, sets an example for the society, offers solutions, uses information and communication technologies by working as a team. | |
5) | She/ He updates itself by adopting lifelong learning principles, evaluates, discusses and interprets scientific articles with a critical approach and statistical evidence-based practices in line with ethical principles. | |
6) | She/He collects and interprets scientific information in line with ethical principles, contributes to studies that will guide national and international nutrition plans and policies, taking into account the individual and society, conducts, manages and evaluates. |
Anlatım | |
Okuma | |
Homework |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Homework | |
Sunum |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Semester Final Exam | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Application | 6 | 3 | 18 |
Presentations / Seminar | 1 | 48 | 48 |
Homework Assignments | 2 | 30 | 60 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 172 |