Course Information

Course Title	Code	Semester	L+U Hour	Credits	ECTS
FOOD INFECTIONS AND POISONINGS	10104019		2 + 0	2.0	6.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Graduate Degree
Course Type	Compulsory
Mode of delivery	Teorical and practical
Course Coordinator
Instructors
Assistants
Goals	To understand the protection of public health from important foodborne pathogens. To manage the impact of microorganisms on product quality and safety. To learn the basic chemical structures of foods.
Course Content	Food microbiology, food chemistry, water hygiene
Learning Outcomes	1) Practical and teoric knowladge about microbiological and chemical qualities of foods 2) acquiring theoretical and practical information for the field or laboratory in the food sector after graduation 3) to gain the ability to decide the consumption of food by means of existing laws and regulations

Week	Topics	Teaching and Learning Methods and Techniques	Study Materials
1. Week	Basic principles of food hygiene	Lecture; Discussion	Presentation (Including Preparation Time)
2. Week	microbial ecology of foods	Lecture; Discussion	Presentation (Including Preparation Time)
3. Week	health risks arising from animal	Lecture; Discussion	Presentation (Including Preparation Time)
4. Week	Patogenesis of foodborne infections and immun reactions	Lecture; Discussion	Presentation (Including Preparation Time)
5. Week	Foodborne infections and intoxications	Discussion	Presentation (Including Preparation Time)
6. Week	Viral foodborne infecitons	Lecture; Discussion	Presentation (Including Preparation Time)
7. Week	Parasitic foodborne infecitons	Lecture; Discussion	Presentation (Including Preparation Time)
8. Week	Food preservation methods	Lecture; Discussion	Presentation (Including Preparation Time)
9. Week	Residue and contaminants in food	Lecture; Discussion	Presentation (Including Preparation Time)
10. Week	Cleaning, disinfection and personnel hygiene in food enterprises	Lecture; Discussion	Presentation (Including Preparation Time)
11. Week	Chemical structure of water	Lecture; Discussion	Presentation (Including Preparation Time)
12. Week	Chemical structure of food	Lecture; Discussion	Presentation (Including Preparation Time)
13. Week	Protein, lipid, carbohydrates, vitamins and minerals	Lecture; Discussion	Presentation (Including Preparation Time)
14. Week	water hygiene	Lecture; Discussion	Presentation (Including Preparation Time)

Recommended Sources

Belitz, H. D., Grosch, W. (1999). Food Chemistry, Springer – Verlag, Berlin.

Doyle, M.P., Beuchat, L.R., Montville, T.J. (1997). Food Microbiology : Fundamentals and Frontiers. ASM Pres, Washington.

Erol, İ. (1999). Besin Hijyeni. Ankara Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı.

Kaymaz, Ş. (1998). Gıda Kimyası. Ankara Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı.

Sinell, H.J. (1985). Eiführung in die Lebensmittelhygiene. Verlag Paul Parey, Berlin und Hamburg.

*DK = Course's Contrubution.

	0	1	2	3	4	5
Level of contribution	None	Very Low	Low	Fair	High	Very High

Event	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Total weeks*Hours per week)	14	4	56
Project (Including Preparation and presentation Time)	14	4	56
Final Exam	14	3	42
	14	1	14
Dönem Sonu Sınavı (DSS)	14	1	14
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course			30