TÜRKÇE
Undergraduate
Faculty of Arts and Design
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Main Page / Program Curriculum / Food Safety

Food Safety

Course CodeSemester Course Name LE/RC/LA Course Type Language of Instruction ECTS
BES0002 Food Safety 2/0/0 EL Turkish 2
Course Goals
 It is to ensure that students have knowledge of food safety.
Prerequisite(s) -
Corequisite(s) -
Special Requisite(s) -
Instructor(s)
Course Assistant(s)
Schedule This course is not given in this semester.
Office Hour(s) Instructor name, day, hours, XXX Campus, office number.
Teaching Methods and Techniques Lecture, Discussion, Question-Answer, Oral Presentation
Principle Sources Lecture notes
Other Sources

1.      Artık, N., Şanlıer, N., Sezgin, A.C. (2017). Gıda Güvenliği ve Gıda Mevzuatı. Detay Yayıncılık, Ankara.

2.      Başoğlu, F. (2014). Gıda Kalite Kontrolünün Esasları ve Gıda Güvenliği Yönetim Sistemleri. Dora Yayıncılık, Bursa.
       3.    Topal, Ş. (1996). Gıda Güvenliği ve Kalite Yönetim Sistemleri. Tübitak, Kocaeli.

Course Schedules
Week Contents Learning Methods
1. Week Importance of Food Safety, Turkey and the World Food Security Lecture, Discussion, Question-Answer
2. Week Food Legislation in Turkey: Definition, Scope and Principles Lecture, Discussion, Question-Answer
3. Week Food Contaminants and Deterioration Factors: Microbiological, Physical and Chemical Factors Lecture, Discussion, Question-Answer
4. Week Food Contaminants and Deterioration Factors: Microbiological, Physical and Chemical Factors Lecture, Discussion, Question-Answer
5. Week Food-Related Health Risks and Food Poisoning Lecture, Discussion, Question-Answer
6. Week Food-Related Health Risks and Food Poisoning Lecture, Discussion, Question-Answer
7. Week Midterm Exam
8. Week Basic Processing Technologies and Product Safety Lecture, Discussion, Question-Answer
9. Week Basic Processing Technologies and Product Safety Lecture, Discussion, Question-Answer
10. Week Food Additives Lecture, Discussion, Question-Answer, Oral Presentation
11. Week Hygiene and Sanitation in Food Industry Lecture, Discussion, Question-Answer, Oral Presentation
12. Week Good Manufacturing and Good Hygiene Practices (GMP, GMH) Lecture, Discussion, Question-Answer, Oral Presentation
13. Week HACCP System and Food Industry Development Lecture, Discussion, Question-Answer, Oral Presentation
14. Week ISO 22000 Food Safety Management System Lecture, Discussion, Question-Answer, Oral Presentation
15. Week Final Exam Exam
16. Week Final Exam Exam
17. Week Final Exam Exam
Assessments
Evaluation tools Quantity Weight(%)
Midterm(s) 1 40
Final Exam 1 60