Week |
Subject |
Related Preparation |
1) |
Definition and importance of food safety |
PPT prepared for the lesson |
2) |
Legal regulations on food safety in Turkey and in the world |
PPT prepared for the lesson |
3) |
Types of contamination in food (Physical, chemical and biological) and its prevention (1) |
PTT prepared for the lesson |
4) |
Types of contamination in food (Physical, chemical and biological) and its prevention (2) |
PPT prepared for the lesson |
5) |
Health effects of toxic compounds in foods (1) |
PPT prepared for the lesson |
6) |
Health effects of toxic compounds in foods (2) |
PPT prepared for the lesson |
7) |
Health effects of toxic compounds in foods (3) |
PPT prepared for the lesson |
8) |
Mid-term exam |
Mid-term exam |
9) |
Definition of hygiene and sanitation, personnel hygiene and sanitation |
PPT prepared for the lesson |
10) |
Factors affecting sanitation at the food production stage |
PPT prepared for the lesson |
11) |
Hygiene in food preparation, storage and service stages |
PPT prepared for the lesson |
12) |
Food poisoning and control (1) |
PPT prepared for the lesson |
13) |
Food poisoning and control (2) |
PPT prepared for the lesson |
14) |
Ways to prevent food pollution |
PPT prepared for the lesson |
15) |
General evaluation |
PPT prepared for the lesson |
16) |
final exam |
final exam |
Course Notes / Textbooks: |
1. Ders için hazırlanmış PPT
2. Besin Hijyeni Güvenliği ve HACCP, Yrd.Doç.Dr. Murat Baş, 2004, Ankara,
3. Selamat, J. Iqbal, SZ, "Food Safety: Basic Concepts, Recent Issues, and Future Challenges" 2016 | ISBN-10: 3319392514
4. Gıda Kalite Kontrolünün Esasları ve Gıda Güvenliği Yönetim Sistemleri, Fikri Başoğlu, Dora Basım Yayın / Gıda ve Ziraat Dizisi. ISBN: 9786054798568, 2011 |
References: |
1. Ders için hazırlanmış PPT
2. Besin Hijyeni Güvenliği ve HACCP, Yrd.Doç.Dr. Murat Baş, 2004, Ankara,
3. Selamat, J. Iqbal, SZ, "Food Safety: Basic Concepts, Recent Issues, and Future Challenges" 2016 | ISBN-10: 3319392514
4. Gıda Kalite Kontrolünün Esasları ve Gıda Güvenliği Yönetim Sistemleri, Fikri Başoğlu, Dora Basım Yayın / Gıda ve Ziraat Dizisi. ISBN: 9786054798568, 2011 |
|
Program Outcomes |
Level of Contribution |
1) |
Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. |
3 |
2) |
Takes at least two out-of-field courses in training programs. |
|
3) |
Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results. |
|
4) |
Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. |
|
5) |
Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods. |
|
6) |
Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively. |
|
7) |
Develops a positive attitude towards lifelong learning and turns it into behavior. |
2 |
8) |
Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. |
2 |
9) |
Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. |
1 |
10) |
Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. |
4 |
11) |
Can work effectively individually and in teams with awareness of professional ethics and responsibility. |
3 |