PhD in Nutrition and Dietetics with a bachelor's degree | |||||
PhD | TR-NQF-HE: Level 8 | QF-EHEA: Third Cycle | EQF-LLL: Level 8 |
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 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 |
The students who have succeeded in this course;
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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. |
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. |
Learning Outcomes | 1 |
2 |
3 |
4 |
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Program Outcomes | |||||
1) To be able to defend original ideas in discussing the issues in the field, to analyze and develop social relations and norms that direct these relations with a critical point of view | |||||
1) Increase decision-making ability by developing rational solutions with creative and critical thinking method to new developments related to the field and possible problems. | |||||
2) To acquire the ability to develop, authenticate and deepen the level of expertise by researching, discussing and discussing more sophisticated and advanced information in an up-to-date and original manner in relation to the graduate education that the student has received. | |||||
3) Be able to evaluate and use new information in the field with a systematic approach. | |||||
5) To develop multidisciplinary study skills and to provide practical approaches to solve interdisciplinary problems and to be a leader in the team here. | |||||
7) to contribute to the solution of social, scientific, cultural and ethical problems encountered in the issues related to the moment, to make good use of the strategic decision-making processes in the solution of these problems and to contribute to the society in which it lives |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To be able to defend original ideas in discussing the issues in the field, to analyze and develop social relations and norms that direct these relations with a critical point of view | |
1) | Increase decision-making ability by developing rational solutions with creative and critical thinking method to new developments related to the field and possible problems. | |
2) | To acquire the ability to develop, authenticate and deepen the level of expertise by researching, discussing and discussing more sophisticated and advanced information in an up-to-date and original manner in relation to the graduate education that the student has received. | |
3) | Be able to evaluate and use new information in the field with a systematic approach. | |
5) | To develop multidisciplinary study skills and to provide practical approaches to solve interdisciplinary problems and to be a leader in the team here. | |
7) | to contribute to the solution of social, scientific, cultural and ethical problems encountered in the issues related to the moment, to make good use of the strategic decision-making processes in the solution of these problems and to contribute to the society in which it lives |
Expression | |
Lesson | |
Homework | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Presentation |
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 |
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 |