ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Nutrition and Dietetics non-thesis | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
General course introduction information
| Course Code: | BDY552 | ||||||||
| Course Name: | Food Quality and Safety | ||||||||
| Course Semester: | Fall | ||||||||
| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Course Requisites: | |||||||||
| Does the Course Require Work Experience?: | No | ||||||||
| Type of course: | Department Elective | ||||||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Dr.Öğr.Üyesi AYLİN SEYLAM KÜŞÜMLER | ||||||||
| Course Lecturer(s): |
Dr.Öğr.Üyesi AYLİN SEYLAM KÜŞÜMLER |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | To explain the definitions and related standards of food quality and safety, methods used in quality control, quality control chain, physical, chemical and microbiological factors that impair food safety, food labels, imitation and adulteration and related legal regulations. |
| Course Content: | Food spoilage and related factors Food quality and safety and related standards Definition of hygiene and related standards Information to be found on food labels Definition of imitation and adulteration and examples of imitation and adulteration in foods Food additives and possible toxic effects Food poisoning Organic food and related standards Pesticides and their toxic effects GMO and related standards |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | Definitions of food quality and safety and importance for human health | Reading the related articles and standards and also, chapters from the book. |
| 2) | Standards on food quality and safety, relevant definitions and standards in Turkish Food Codex | Reading the related articles and standards and also, chapters from the book. |
| 3) | Food additives and possible toxic effects | Reading the related articles and standards and also, chapters from the book. |
| 4) | Information and related standards that should be found on the food labels | Reading the related articles and standards and also, chapters from the book. |
| 5) | Definition of imitation and adulteration and examples of imitation and adulteration in foods | Reading the related articles and standards and also, chapters from the book. |
| 6) | Microbiological spoilage and food poisoning in foods | Reading the related articles and standards and also, chapters from the book. |
| 7) | MIDTERM | Reading the related articles and standards and also, chapters from the book. |
| 8) | Pesticides and their toxic effects | Reading the related articles and standards and also, chapters from the book. |
| 9) | Organic food and related standards | Reading the related articles and standards and also, chapters from the book. |
| 10) | GMO and related standards and safety | Reading the related articles and standards and also, chapters from the book. |
| 11) | Packaging materials and their effects on health | Reading the related articles and standards and also, chapters from the book. |
| 12) | Definition of hygiene and related regulations | Reading the related articles and standards and also, chapters from the book. |
| 13) | Student presentations on the subject | Reading the related articles and standards and also, chapters from the book. |
| 14) | Student presentations on the subject | Reading the related articles and standards and also, chapters from the book. |
Sources
| Course Notes / Textbooks: | Ders notları haftalık olarak verilecektir. İlgili standartlar. Reading material will be given on weekly basis . Relevant standarts. |
| References: | - Artık, N., Şanlıer, N., Ceyhun Sezgin A., 2019, Gıda Kontrolü ve Mevzuatı, 1.Baskı, Ankara. |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
3 |
4 |
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|---|---|---|---|---|---|
| Program Outcomes | |||||
| 1) It has up-to-date knowledge on nutrition and dietetics. | |||||
| 2) It obtains information about technological tools to reach the current knowledge. | |||||
| 3) Using technology, it analyzes and synthesizes scientific information, develops interpretations, reports and solution proposals, and shares information with different disciplines and colleagues by communicating in line with ethical principles. | |||||
| 4) Taking responsibilities when faced with problems related to the field, collecting examples, bringing solution proposals, using teamwork and communication and information technology. | |||||
| 5) Adopts lifelong learning principles and evaluates, discusses, interprets statistically based on the statistically based practice of scientific articles in the direction of ethical principles with a critical approach. | |||||
| 6) It contributes, conducts, manages and evaluates the scientific information in the direction of ethical principles, taking into account the opinions, the individual and the society, and will direct the national and international nutrition plans and policies. | |||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | It has up-to-date knowledge on nutrition and dietetics. | |
| 2) | It obtains information about technological tools to reach the current knowledge. | |
| 3) | Using technology, it analyzes and synthesizes scientific information, develops interpretations, reports and solution proposals, and shares information with different disciplines and colleagues by communicating in line with ethical principles. | |
| 4) | Taking responsibilities when faced with problems related to the field, collecting examples, bringing solution proposals, using teamwork and communication and information technology. | |
| 5) | Adopts lifelong learning principles and evaluates, discusses, interprets statistically based on the statistically based practice of scientific articles in the direction of ethical principles with a critical approach. | |
| 6) | It contributes, conducts, manages and evaluates the scientific information in the direction of ethical principles, taking into account the opinions, the individual and the society, and will direct the national and international nutrition plans and policies. |
Learning Activity and Teaching Methods
| Expression | |
| Lesson | |
| Homework | |
| Q&A / Discussion |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Homework | |
| Presentation |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Presentation | 1 | % 20 |
| Final | 1 | % 60 |
| Paper Submission | 1 | % 20 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 3 | 42 |
| Study Hours Out of Class | 14 | 10 | 140 |
| Presentations / Seminar | 2 | 1 | 2 |
| Midterms | 1 | 14 | 14 |
| Paper Submission | 1 | 14 | 14 |
| Final | 1 | 14 | 14 |
| Total Workload | 226 | ||