PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FBM 350	FOOD SAFETY	3 + 0	5th Semester	2

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	The definition of food safety in this respect must be complied with and comprehend the rules.
Course Content	The definition of food security, the laws about food security ,obligation of businesses for ensure food security. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	learns to food quality control method.
2	food and the staff learns the rules of hygiene and health.

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15	PO 16	PO 17
LO 001	1	5	5	5	5	5	5	5	5	5	5	5	5	5	5	5	5
LO 002	5	5	5	5	5	5	5	5	5	5	5	5	5	5	5	5	5
Sub Total	6	10	10	10	10	10	10	10	10	10	10	10	10	10	10	10	10
Contribution	3	5	5	5	5	5	5	5	5	5	5	5	5	5	5	5	5

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Mid-terms	1	4	4
Final examination	1	6	6
Total Work Load ECTS Credit of the Course			52 2

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FBM 350	FOOD SAFETY	3 + 0	1	Turkish	2018-2019 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. HANDE MUTLU ÖZTÜRK	hmozturk@pau.edu.tr		Course location is not specified.	%80

Goals		The definition of food safety in this respect must be complied with and comprehend the rules.
Content		The definition of food security, the laws about food security ,obligation of businesses for ensure food security. .

Topics

Weeks	Topics
1	Introduction to Food Science and Technology
2	Foundamental of Nutrition
3	Food Processing and Basic Food Storage Methods
4	Mİlk Technology-I
5	Mİlk Technology-II
6	Seed Technology
7	Meat and Mear Products Technology I
8	Meat and Mear Products Technology II
9	Fruits and Vegetables Technology
10	Beverages Technology
11	Fishery
12	Food additives
13	Food additives
14	Food Safety

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

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

Prospective Student