|
Week
|
Topics
|
Study Metarials
|
|
1
|
Importance of food safety in Turkey and in the world of food safety
|
Julie, M.J. Food Safety, CRS Press, 2004.
|
|
2
|
Laws relating to food safety, food law
|
T.S.E., TS EN ISO 9000:2001, TS EN ISO 9001:2000, TS EN ISO 9004:2001 Standartları
|
|
3
|
Food contaminants and degradation factors
|
Topal, Ş. Gıda Güvenliği ve Kalite Yönetim sistemleri, Tübitak, 1996.
|
|
4
|
Food-borne health risks (risks arising from bacteria and molds)
|
Topal, Ş. Gıda Güvenliği ve Kalite Yönetim sistemleri, Tübitak, 1996.
|
|
5
|
Food-borne health hazards (bacteria, parasites, natural food risks from contaminants and chemical contaminants)
|
Topal, Ş. Gıda Güvenliği ve Kalite Yönetim sistemleri, Tübitak, 1996.
|
|
6
|
Food preservation techniques and product safety
|
Topal, Ş. Gıda Güvenliği ve Kalite Yönetim sistemleri, Tübitak, 1996.
|
|
7
|
Applied to food preservation and processing techniques based on-I
|
Topal, Ş. Gıda Güvenliği ve Kalite Yönetim sistemleri, Tübitak, 1996.
|
|
8
|
Applied to food preservation and processing techniques based on-II
|
Topal, Ş. Gıda Güvenliği ve Kalite Yönetim sistemleri, Tübitak, 1996.
|
|
9
|
Food additives
|
Topal, Ş. Gıda Güvenliği ve Kalite Yönetim sistemleri, Tübitak, 1996.
|
|
10
|
Industrial food safety, hygiene and sanitation
|
Topal, Ş. Gıda Güvenliği ve Kalite Yönetim sistemleri, Tübitak, 1996.
|
|
11
|
Food quality assurance, product and production control
|
Topal, Ş. Gıda Güvenliği ve Kalite Yönetim sistemleri, Tübitak, 1996.
|
|
12
|
GMP (Good Manufacturing Practices) and GHP (Good Hygiene Practice) security programs
|
Topal, Ş. Gıda Güvenliği ve Kalite Yönetim sistemleri, Tübitak, 1996.
|
|
13
|
HACCP system and the development of the food industry
|
Topal, Ş. Gıda Endüstrisinde Risk Yönetimi Sistemi: HACCP ve Uygulamaları, Taç Ofset
|
|
14
|
ISO 22000 food safety management system standard
|
T.S.E., TS EN ISO 9000:2001, TS EN ISO 9001:2000, TS EN ISO 9004:2001 Standartları
|
|
Prerequisites
|
No
|
|
Language of Instruction
|
Turkish
|
|
Responsible
|
Asst. Prof. Erdin DALKILIÇ
|
|
Instructors
|
-
|
|
Assistants
|
-
|
|
Resources
|
1- Julie, M.J. Food Safety, CRS Press, 2004.
2- Topal, Ş. Gıda Güvenliği ve Kalite Yönetim sistemleri, Tübitak, 1996.
3- Topal, Ş. Gıda Endüstrisinde Risk Yönetimi Sistemi: HACCP ve Uygulamaları, Taç Ofset, İstanbul, 2001.
4- Altuğ, T., Ova, G., Demirağ, K., Kurtcan, Ü. Gıda Kalite Kontrolü, Ege Üniversitesi Müh. Fak. Yayınları, No:29, İzmir, 1994.
5- T.S.E., TS EN ISO 9000:2001, TS EN ISO 9001:2000, TS EN ISO 9004:2001 Standartları.
|
|
Supplementary Book
|
-
|
|
Goals
|
The main goal of this course teaches students total quality management, quality management systems, food quality and security management systems(ISO-9001, ISO-22000).
|
|
Content
|
Basic principles and legal obligations regarding food quality and safety
|
|
Program Learning Outcomes |
Level of Contribution |
|
1
|
Comments the importance of agriculture medicinal and aromatic plants in the World and Turkey.
|
-
|
|
2
|
Summarizes about the general characteristics of medicinal and aromatic plants. Show the outlines the important issues in cultivation. Evalutaes the tillage, irrigation, fertilization, pest diseases, such as organic and alternative production systems and can apply good agricultural practices in medicinal and aromatic plants cultivation.
|
-
|
|
3
|
Acts the plant species in offering, material supply, production process, marketing matter.
|
-
|
|
4
|
Develops a positive attitude towards life-long learning with knowledge and skill.
|
-
|
|
5
|
Decides the field of medicinal and aromatic plants efficient and high quality production methods, and applies if available develop methods for the solution of problems.
|
3
|
|
6
|
Organizes the environment, natural resources and biological diversity and its sustainability.
|
-
|
|
7
|
Arranges the products derived from medicinal and aromatic plants of post-harvest operations, standardization and quality criteria.
|
2
|
|
8
|
Reaches up to date information about the field, makes resource exploration, uses databases and other information resources, prepares presentation.
|
-
|
|
9
|
Makes both individual and team work, takes responsibility, solves the problems related to field.
|
-
|
|
10
|
Follows the laws and regulations pertaining to the profession.
|
3
|