1. SHORT CYCLE - ASSOCIATE'S DEGREE
  3. VETERINARY DEPARTMENT
  4. 745 LABORATORY AND VETERINARY ART
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
LVS 211FOOD HYGIENE AND TECHNOLOGY3 + 03rd Semester5

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective To teach the importance of nutrients and hygiene in terms of animal health.
Course Content Nutrients, food hygiene, feeding environments.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Have knowledge about food hygiene and technology.
2Will be able to have knowledge about nutrients and food microbiology.
3Will be able to learn foodborne diseases and take precautions.
4Understand and apply hygiene rules in food businesses.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14
LO 0014455534224    
LO 002              
LO 003              
LO 004              
Sub Total4455534224    
Contribution11111111110000

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)14342
Mid-terms188
Final examination11212
Presentation / Seminar Preparation11212
Field Work2714
Total Work Load

ECTS Credit of the Course





130

5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2019-2020 Fall1BARBAROS ŞAHİN
Details 2019-2020 Fall1MEHMET BAŞEĞMEZ


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
LVS 211 FOOD HYGIENE AND TECHNOLOGY 3 + 0 1 Turkish 2019-2020 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer BARBAROS ŞAHİN bsahin@pau.edu.tr ACMYO A0210 %70
Goals To teach the importance of nutrients and hygiene in terms of animal health.
Content Nutrients, food hygiene, feeding environments.
Topics
WeeksTopics
1 RED MEAT AND MEAT PRODUCTS FOUNDATION, OPENING, OPERATING PROCEDURES
2 MEAT HYGIENE AND MEAT CLEANING INDUSTRY
3 TRANSPORT AND EXAMINATION OF ANIMAL SLAUGHTER
4 IMPORTANT THING TERMS OF MEAT INSPECTION AND EVALUATION OF DISEASES
5 IMPORTANT THING TERMS OF MEAT INSPECTION AND EVALUATION OF DISEASES
6 IMPORTANT THING TERMS OF MEAT INSPECTION AND EVALUATION OF DISEASES
7 IMPORTANT THING TERMS OF MEAT INSPECTION AND EVALUATION OF DISEASES
8 MEAT STORING and sealed
9 MEAT PRODUCTS TECHNOLOGY
10 MEAT PRODUCTS TECHNOLOGY
11 MEAT PRODUCTS TECHNOLOGY
12 MEAT PRODUCTS TECHNOLOGY
13 Animal Health and Surveillance Surveillance REGULATION
14 Animal Health and Surveillance Surveillance REGULATION
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes