PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
OTI 208	FOOD SAFETY AND MICROBILOGICAL QUALITY CONTROL	2 + 2	6th Semester	4

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	Food Safety and microbiological quality control criteria, determination of microbial loads in foods, analysis of indicators and subjecting related teoric and practical knowledges to the students
Course Content	Food safety and threatening matters of food safety, microbiological quality control criteria, determination of microbial loads in foods, analysis of indicator microorganisms, microbiological analysis in meat, milk, fresh crops, canned foods, and cereal based foods and relevance to the specifications
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Be able to handle the learned teorical basis in the field of practice
2	Be able to evaluate food quality by using objective and subjective matters
3	Be able to use laboratory, perform food analysis, discuss the results and provide reports.
4	Be able to have sufficient knowledge on food regulations and management systems

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	13	4	52
Laboratory	13	4	52
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student