Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
FOOD STORAGE 10103005 2 + 0 2.0 6.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery theoric
Course Coordinator
Instructors Ufuk Tansel ŞİRELİ
Assistants
Goals aimed to learn the techniques of slowing down microbial activity and preservation techniques depending on the factors affecting microbial growth
Course Content Factors affecting microbial growth in food, slowing of microbial activity, preservation techniques
Learning Outcomes 1) preservation techniques of animal foods
2) Legal criteria for determining the microbiological and chemical quality of foods
3) gaining the ability to decide on the consumption of foods by current laws and regulations

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Microbial activity in foods Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
2. Week Contamination Resources Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
3. Week Microbiological Deterioration in Foods Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
4. Week Control of microbial activities in food Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
5. Week slowing down microbial activity Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
6. Week Cold Storage 1 Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
7. Week Cold Storage 2 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
8. Week Cryopreservation 1 Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
9. Week Cryopreservation 2 Lecture; Question Answer; Problem Solving

 Presentation (Including Preparation Time)
10. Week Drying method Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
11. Week Controlled and Modified Atmospheric Storage 1 Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
12. Week Controlled and Modified Atmospheric Storage 2 Lecture; Question Answer; Discussion

 Presentation (Including Preparation Time)
13. Week Storage with Food Additives 1 Lecture; Question Answer; Problem Solving

 Presentation (Including Preparation Time)
14. Week Storage with Food Additives 2 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Doyle, M.P., Beuchat, L.R., Montville, T.J. (1997). Food Microbiology : Fundamentals and Frontiers. ASM Pres, Washington.
Hayes, P.R. (1995). Food Microbiology and Hygiene. 2nd ed. Chapman and Hall, 2-6 Boundary Row, London.
HERENDA DC, FRANCO DA. (1996). POULTRY DISEASES AND MEAT HYGIENE. IOWA STATE UNIVERSITY PRESS, AMES, IOWA 50014

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
PY25000
PY35000
PY45000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 4
Presentation (Including Preparation Time) 14 4
Final Exam 14 3
14 1
Dönem Sonu Sınavı (DSS) 14 1
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload