Food Engineering (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | FDE306 | ||||||||
Course Name: | Food Legislation | ||||||||
Course Semester: | Fall | ||||||||
Course Credits: |
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Language of instruction: | EN | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Compulsory | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr.Öğr.Üyesi TUĞBA ÖZDAL | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | The purpose of this course is to provide the knowledge necessary to move from the role of a student to that of a graduate. The focus is directed toward the legal, ethical and professional responsibilities of the students in managerial and coordinating roles. |
Course Content: | At the end of this course students will be able to: • Explain the importance of hygiene and food safety in a food production chain. • Describe the cost of poor hygiene. • Describe the food hazards. • Explain the role of microorganisms in food borne disease. • Summarize the characteristics of food poisoning microorganisms. • Illustrate the mechanisms of food borne infections. • Discuss the principle of personal hygiene. • Describe the temperature controls of food. • Explain the hygienic design and construction of food premises. • Describe the cleaning and disinfection in food premises. • Explain the methods of pest control. • Illustrate the risk of food allergens. • Describe the principles of HACCP and food safety system. • Illustrate the application of HACCP in a food manufacturing plant. • Illustrate the food hygiene legislation. • Explain the law governing the sale of food. • Describe the role of food codex in food law. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | • Describe hygiene, safe food and food safety • Discuss cost of poor hygiene • Define food poisoning • List food poisoning symptoms • Explain reasons of food poisoning • Evaluate food poisoning increase worldwide | Read the relevant chapter in the book |
2) | • List food hazards • Describe biological food hazards • Introduce basic food microbiology • Describe physical food hazards | Read relevant chapter from the book |
3) | • Define food poisoning • State reasons of food poisoning • Describe bacterial food poisoning • Name high risk food | Group discussion Discuss individual food poisoning experience |
4) | • Describe food allergy • Explain food allergen management • Evaluate GM food benefit and risks | Group discussion |
5) | • Describe personal hygiene and food safety • List human originated food poisoning microorganisms • State personal hygiene rules • Explain hand hygiene | Read relevant chapter in the book |
6) | • Describe principles of hygienic design • Describe principles of construction of equipments • Describe principles of food equipment and machinery | Read relevant chapter in the book |
7) | • Describe benefits of cleaning • Define cleaning and disinfection • List cleaning methods • Name cleaning chemicals • Recognize management of cleaning | Read relevant chapter in the book |
8) | • Describe benefits of cleaning • Define cleaning and disinfection • List cleaning methods • Name cleaning chemicals • Recognize management of cleaning | Read relevant chapter in the book Work for midterm exam |
9) | midterm exam | work for midterm exam |
10) | • Define food safety system • Describe HACCP • Describe principles of HACCP • Define prerequisite programs | Read relevant chapter in the book |
11) | • Describe HACCP implementation • Define hazard analysis and risk assessment • Define HACCP plan | Read relevant chapter in the book |
12) | • Explain food safety controls • Define food safety controls in production flow • Describe ISO22000 and its principles | Presentation of the homeworks(students individually prepare a presentation on the selected topic) |
13) | • Describe food hygiene legislation • Explain Turkish Food Law • List legal responsibilities of food manufacturer | Read relevant chapter in the book |
14) | • Describe registration and approval • Describe food inspection and controls • Explain Turkish Food Codex | Read relevant chapter in the book Study for final exam |
15) | Final exam | Work for final exam |
Course Notes / Textbooks: | Hygiene for Management Richard A. Sprenger, Highfield Publications,South Yorkshire DN57LY,UK. ISBN: 978-1-909749-77-1 |
References: | Öğretim üyesi ders notları |
Learning Outcomes | 1 |
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Program Outcomes | ||||||||||||||||||||||
1) Has sufficient background in mathematics, science and engineering related fields. | ||||||||||||||||||||||
2) Uses the theoretical and practical knowledge in mathematics, science and their fields together for engineering solutions. | ||||||||||||||||||||||
3) Identifies, formulates and solves engineering problems, selects and applies appropriate analytical methods and modeling techniques for this purpose. | ||||||||||||||||||||||
4) Analyze a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods accordingly. | ||||||||||||||||||||||
5) Selects and uses the modern techniques and tools necessary for engineering applications. | ||||||||||||||||||||||
6) Design experiments, conduct experiments, collect data, analyze and interpret results. | ||||||||||||||||||||||
7) Works individually and in multi-disciplinary teams. | ||||||||||||||||||||||
8) Accesses information and conducts resource research for this purpose, uses databases and other information sources. | ||||||||||||||||||||||
9) Accesses information and conducts resource research for this purpose, uses databases and other information sources. | ||||||||||||||||||||||
10) Accesses information and conducts resource research for this purpose, uses databases and other information sources. | ||||||||||||||||||||||
11) Uses the theoretical and practical knowledge in mathematics, science and their fields together for engineering solutions. | ||||||||||||||||||||||
12) Identifies, formulates and solves engineering problems, selects and applies appropriate analytical methods and modeling techniques for this purpose. | ||||||||||||||||||||||
13) Analyze a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods accordingly. | ||||||||||||||||||||||
14) Selects and uses the modern techniques and tools necessary for engineering applications. | ||||||||||||||||||||||
15) Works individually and in multi-disciplinary teams | ||||||||||||||||||||||
16) Uses information and communication technologies together with computer software required by the field at least Advanced Level of European Computer Skills License. | ||||||||||||||||||||||
17) Communicate effectively verbally and in writing; use a foreign language at least at level B1 of the European Language Portfolio. | ||||||||||||||||||||||
18) Communicates using technical drawing. | ||||||||||||||||||||||
19) Accesses information and conducts resource research for this purpose, uses databases and other information sources. | ||||||||||||||||||||||
20) Becomes aware of the universal and social effects of engineering solutions and applications; entrepreneurship and innovation and have knowledge about the problems of the age. | ||||||||||||||||||||||
21) Has professional and ethical responsibility. | ||||||||||||||||||||||
22) Have awareness of project management, workplace practices, employee health, environmental and occupational safety; the legal consequences of engineering applications. | ||||||||||||||||||||||
23) Demonstrates awareness of the universal and social impact of engineering solutions and applications; is aware of entrepreneurship and innovation and has knowledge about the problems of the age. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Has sufficient background in mathematics, science and engineering related fields. | 5 |
2) | Uses the theoretical and practical knowledge in mathematics, science and their fields together for engineering solutions. | 3 |
3) | Identifies, formulates and solves engineering problems, selects and applies appropriate analytical methods and modeling techniques for this purpose. | 5 |
4) | Analyze a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods accordingly. | 4 |
5) | Selects and uses the modern techniques and tools necessary for engineering applications. | 5 |
6) | Design experiments, conduct experiments, collect data, analyze and interpret results. | 4 |
7) | Works individually and in multi-disciplinary teams. | 5 |
8) | Accesses information and conducts resource research for this purpose, uses databases and other information sources. | 5 |
9) | Accesses information and conducts resource research for this purpose, uses databases and other information sources. | 4 |
10) | Accesses information and conducts resource research for this purpose, uses databases and other information sources. | 5 |
11) | Uses the theoretical and practical knowledge in mathematics, science and their fields together for engineering solutions. | 5 |
12) | Identifies, formulates and solves engineering problems, selects and applies appropriate analytical methods and modeling techniques for this purpose. | 5 |
13) | Analyze a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods accordingly. | 5 |
14) | Selects and uses the modern techniques and tools necessary for engineering applications. | 5 |
15) | Works individually and in multi-disciplinary teams | 5 |
16) | Uses information and communication technologies together with computer software required by the field at least Advanced Level of European Computer Skills License. | 5 |
17) | Communicate effectively verbally and in writing; use a foreign language at least at level B1 of the European Language Portfolio. | 5 |
18) | Communicates using technical drawing. | |
19) | Accesses information and conducts resource research for this purpose, uses databases and other information sources. | |
20) | Becomes aware of the universal and social effects of engineering solutions and applications; entrepreneurship and innovation and have knowledge about the problems of the age. | |
21) | Has professional and ethical responsibility. | |
22) | Have awareness of project management, workplace practices, employee health, environmental and occupational safety; the legal consequences of engineering applications. | |
23) | Demonstrates awareness of the universal and social impact of engineering solutions and applications; is aware of entrepreneurship and innovation and has knowledge about the problems of the age. |
Lesson |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) |
Semester Requirements | Number of Activities | Level of Contribution |
Project | 1 | % 20 |
Midterms | 1 | % 30 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 13 | 2 | 26 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 30 |