1. SECOND CYCLE - MASTER'S DEGREE
  2. THE GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES
  3. FOOD ENGINEERING DEPARTMENT
  4. 1161 Food Engineering
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
Print

COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMU 515DISINFECTION AND DISINFECTANTS IN FOOD INDUSTRY3 + 01st Semester7,5

COURSE DESCRIPTION
Course Level Master's Degree
Course Type Elective
Course Objective To have knowledge of disinfection aplications and disinfectans.
Course Content The growth phase of microorganism and affecting factors. Preconditions of disinfection. a) Equipment and proper design. b) Clean-up c) Other factors (tempereature, time, pressure etc.). Methods of physical disinfections (temperature, radiation, high hydrostatic pressure etc.) Chemical disinfection and affecting factors. Classification of chemical disinfection, compounds with chlorine, compounds with iodine, Quarterner amonium compounds, Alcohol based disinfectants, Organic acids, disinfectants applied in gaseous state, Other disinfectants (Ozone, chloroform, etc.) Control of disinfectant effectiveness. Disinfectant residues and problems. .
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.

COURSE LEARNING OUTCOMES
1Mechanism of disinfection
2Disinfectants and using in food industry
3Risks of disinfectants resudi and prevention of thats leftover

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 00132231 121233
LO 00224342 2  245
LO 00333221213  42
Sub Total89794245141110
Contribution332311120143

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14798
Mid-terms12525
Final examination13030
Total Work Load

ECTS Credit of the Course





195

7,5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2020-2021 Fall1HALUK ERGEZER


Print

Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester Mode of Delivery
GMU 515 DISINFECTION AND DISINFECTANTS IN FOOD INDUSTRY 3 + 0 1 Turkish 2020-2021 Fall Face to Face
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. HALUK ERGEZER hergezer@pau.edu.tr MUH A0185 %70
Goals To have knowledge of disinfection aplications and disinfectans.
Content The growth phase of microorganism and affecting factors. Preconditions of disinfection. a) Equipment and proper design. b) Clean-up c) Other factors (tempereature, time, pressure etc.). Methods of physical disinfections (temperature, radiation, high hydrostatic pressure etc.) Chemical disinfection and affecting factors. Classification of chemical disinfection, compounds with chlorine, compounds with iodine, Quarterner amonium compounds, Alcohol based disinfectants, Organic acids, disinfectants applied in gaseous state, Other disinfectants (Ozone, chloroform, etc.) Control of disinfectant effectiveness. Disinfectant residues and problems. .
Topics
WeeksTopics
1 Introduction
2 The growth phase of microorganism
3 Preconditions of disinfection
4 Methods of physical disinfections
5 Methods of chemical disinfections
6 Other disinfectants
7 Control of disinfectant effectivenes
8 Disinfectant residues and problems
9 mid term exam
10 Industrial disinfection applications (meat Industry)
11 Industrial disinfection applications (Dairy Industry)
12 Industrial disinfection applications (Seafood Industry)
13 Industrial disinfection applications (Drinking Water)
14 Industrial disinfection applications (fruit and vegetables)
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes