NUTRITION AND DIETETICS (MASTER) (WITHOUT THESIS)
Master TR-NQF-HE: Level 7 QF-EHEA: Second Cycle EQF-LLL: Level 7

Ders Genel Tanıtım Bilgileri

Course Code: 3013002012
Ders İsmi: Food Quality and Safety
Ders Yarıyılı: Fall
Ders Kredileri:
Theoretical Practical Credit ECTS
3 0 3 6
Language of instruction:
Ders Koşulu:
Ders İş Deneyimini Gerektiriyor mu?: No
Type of course: Anabilim Dalı/Lisansüstü Seçmeli
Course Level:
Master TR-NQF-HE:7. Master`s Degree QF-EHEA:Second Cycle EQF-LLL:7. Master`s Degree
Mode of Delivery: Face to face
Course Coordinator : Prof. Dr. M.Emel ALPHAN
Course Lecturer(s):
Course Assistants:

Dersin Amaç ve İçeriği

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.

Learning Outcomes

The students who have succeeded in this course;
Learning Outcomes
1 - Knowledge
Theoretical - Conceptual
1) Dangers that threaten food safety from food production to service; learns physical, chemical and microbiological hazards and methods of protection from these hazards
2) Learns HACCP applications.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

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 -

Sources

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 - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları

1

2

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.

Ders - Öğrenme Kazanımı İlişkisi

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.

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Okuma
Homework

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Homework
Sunum

Assessment & Grading

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

İş Yükü ve AKTS Kredisi Hesaplaması

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