DEPARTMENT OF NUTRITION AND DIETETICS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

1210002011

Ders İsmi:

Food Safety

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2		2	4

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Bölüm Seçmeli

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. 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:	To explain and evaluate the concepts related to the factors that impair food safety, the ways of contamination of food, their effects on health, precautions, factors causing food pollution and legal regulations.
Course Content:	Physical, chemical and biological factors that threaten food safety and the ways of contamination of food, their effects on health, prevention are the relevant legal regulations.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Explains concepts related to physical, chemical and biological factors that threaten food safety.
2) Explains the ways of contamination of food by factors that threaten food safety and their effects on health.
3) It defines ways to prevent factors that disrupt food safety.
4) Explains the organizations, practices and legal regulations responsible for food safety in the world and in Turkey.
2 - Skills
Cognitive - Practical
1) Applies knowledge about food safety and hygiene in professional life.
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)	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

Sources

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:

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4	5
Program Outcomes
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.
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.
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	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

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Course

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

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

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	2	28
Study Hours Out of Class	15	5	75
Midterms	1	2	2
Final	1	2	2
Total Workload			107