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Course Information

Course Title	Code	Semester	Laboratory+Practice (Hour)	Pool	Type	ECTS
Food Hygiene and Technology	LVS202	SPRING	3+0		C	4

Learning Outcomes	1-Explains storage and transportation of nutrients in healthy conditions. 2-Explains the use of meat technologies. 3-Explains dairy products and used technologies. 4-Uses fishery technologies. 5-Performs tasks in quality control points.

Prerequisites	-
Language of Instruction	Turkish
Responsible	Assoc. Prof. Özgür KUZUKIRAN
Instructors	1-)Doçent Dr. Özgür Kuzukıran
Assistants	-
Resources	K1-Erol, İ. (2007) Gıda Hijyeni ve Mikrobiyolojisi, Pozitif Matbaacılık, Ankara.
Supplementary Book	-
Goals	The aim of this course is to teach food hygiene and control, meat science, hygiene and examination, dairy science, hygiene and technology, food chemistry, water hygiene, aquaculture technology, quality control systems applications.
Content	Introduction to Food Hygiene and Microbiology; Health Risks Arising From Animal Foods; Pathogenesis of Foodborne Infections and Intoxications and Immune Reactions; Foodborne Pathogen Bacteria; Foodborne Pathogenic Fungus and Viruses; Parasites and Prions; Food Storage; Residues and Contaminants in Foods; Cleaning and Disinfection in Food Industry; Food Deterioration; Meat Technology; Dairy Technology; Fisheries Technology; HACCP.

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