Veterinary Food Hygiene and Technology
General Description
In the Department of Food Hygiene and Technology; safe production, preservation, consumption of animal-derived foods, their production technologies, and related legal regulations are given to the students, besides having them follow associated up-to-date information, plan scientific projects in the area of Food Hygiene and Technology, and participate in the ongoing research in the Department.
The department offers the second and the third cycles of higher education in terms of ECTS credits (at least 180 credits awarding a Doctoral degree). After the successful completion of the program and fulfillment of requirements, a doctoral degree in Food Hygiene and Technology is awarded.
Third Cycle
4
Specific Admission Requirements
To apply for a doctoral program;
- For health sciences, holders of Bachelor´s and Master´s degrees must possess ALES with the minimum acceptable score on sciences determined by the Senate.
- Among foreign languages such as English, German, French, Italian, Russian and Arabic, and for foreign nationals, among languages such as English, German, and French, candidates must demonstrate proficiency in a language by satisfying one of the following exams; ÜDS, KPDS, TOEFL or equivalent approved by YÖK, and provide the minimum acceptable score as approved by the Senate. Recognition of any other foreign language qualifications is dependent on the Senate.
- For foreign nationals, admission requirement shall be any of the following; Turkish Proficiency Exam by TÖMER and corresponding ALES score, or scores in exams such as GRE or GMAT, accepted as internationally equivalent by YÖK.
- Candidates for doctoral program must possess a minimum score of 55 points in ALES; and 55 language points in ÜDS/KPDS or equivalent for doctoral programs. For foreign nationals, a Document by TÖMER certifying the knowledge of Turkish (except for those studying in Turkey) is accepted equivalent to the score of the exams approved by YÖK as an equivalent language proficiency exam. In evaluation, the listed exams are responsible for the following percentages: ALES score 50%, Foreign Language 15%, GPA of Bachelor´s/Master´s degree 15%, interview 20%.
5
Specific arrangements for the recognition of prior learning
The provisions in “Regulation on Transfer among Associate and Undergraduate Degree Programs, Double Major, and Subspecialty and the Principals of Credit Transfer among Institutions in Higher Education Institutions” are applied.
6
Qualification Requirements and Regulations
Application to Doctoral Degree Program in the Department of Food Hygiene and Technology requires being a graduate of a Faculty of Veterinary Medicine. In order to be rewarded this Doctoral Degree; the student should successfully take, and should acquire a minimum of 75 points out of 100 from all of the Institutional and Departmental obligatory courses. The total credits should sum to a minimum of 24 in PhD, which should include obligatory courses; the Institutional 5 ECTS Biostatistics course, and two zero-credit courses; Development and Learning, and Planning and Assessment in Teaching; and a total of 50 ECTS Departmental courses, Food Chemistry, Food Microbiology, Food Safety, Preservation and Processing Methods for Foods, Hygiene in Animal-derived Foods, Water Hygiene, Probiotics Prebiotics and Microbiology of Digestion, with additional elective courses. After successful completion of the courses, and after succeeding in qualifying examination, the student is given PhD degree in the field of Food Hygiene and Technology, after a defense thesis examination in front of a selected jury, wherein he/she presents his/her study on a specific field to finalize the program.
7
Profile of The Programme
To educate individuals, who have proficiency in knowledge, skills and ethics in the field of Food Hygiene and Technology, who can work in food-related areas as engagement director, and as a veterinarian of preventive medicine with the awarded PhD Degree Education, who knows and applies ethical rules, who investigates and questions, who continuously enhances him/herself, who fits within internationally acceptable norms of a professional in this subject.
8
Key Learning Outcomes & Classified & Comparative
1.
Gain sufficient information in the fields of hygiene and sanitation related to animal-derived foods
|
2.
Qualify in knowledge in composition, production, and production technologies of animal-derived foods
|
3.
Learn and apply up-to-date information on basic food legislation
|
4.
Know and apply ´from farm to fork´ approach
|
5.
Troubleshoot problems encountered in the production technologies of animal-derived foods
|
6.
Take part in team work by having professional, social, ethical values and required scientific formation, and take individual responsibility when required
|
7.
Qualify in having part in projects related to troubleshooting problems in animal-derived foods
|
8.
Write scientific proposal on, prepare presentation on, or participate in food-related activities
|
9.
Learn and utilize analytical procedures of animal-derived foods
|
10.
Have the ability to integrate, harmonize and interpret knowledge in food science to different disciplines
|
11.
Have the ability implement a novel procedure or application in food related field to a different area of expertise
|
12.
Learn food preservation and production technologies, and utilize these technologies in the sector occupied
|
SKILLS |
Cognitive - Practical |
- Have the ability to integrate, harmonize and interpret knowledge in food science to different disciplines
- Write scientific proposal on, prepare presentation on, or participate in food-related activities
- Qualify in having part in projects related to troubleshooting problems in animal-derived foods
- Qualify in knowledge in composition, production, and production technologies of animal-derived foods
- Troubleshoot problems encountered in the production technologies of animal-derived foods
- Know and apply ´from farm to fork´ approach
- Have the ability implement a novel procedure or application in food related field to a different area of expertise
- Learn and apply up-to-date information on basic food legislation
- Learn food preservation and production technologies, and utilize these technologies in the sector occupied
- Gain sufficient information in the fields of hygiene and sanitation related to animal-derived foods
- Learn and utilize analytical procedures of animal-derived foods
|
KNOWLEDGE |
Theoretical - Conceptual |
- Take part in team work by having professional, social, ethical values and required scientific formation, and take individual responsibility when required
- Have the ability to integrate, harmonize and interpret knowledge in food science to different disciplines
- Know and apply ´from farm to fork´ approach
- Have the ability implement a novel procedure or application in food related field to a different area of expertise
- Learn and apply up-to-date information on basic food legislation
- Troubleshoot problems encountered in the production technologies of animal-derived foods
- Qualify in having part in projects related to troubleshooting problems in animal-derived foods
- Qualify in knowledge in composition, production, and production technologies of animal-derived foods
- Write scientific proposal on, prepare presentation on, or participate in food-related activities
- Learn and utilize analytical procedures of animal-derived foods
- Learn food preservation and production technologies, and utilize these technologies in the sector occupied
- Gain sufficient information in the fields of hygiene and sanitation related to animal-derived foods
|
COMPETENCES |
Field Specific Competence |
- Learn and apply up-to-date information on basic food legislation
- Qualify in having part in projects related to troubleshooting problems in animal-derived foods
- Have the ability to integrate, harmonize and interpret knowledge in food science to different disciplines
- Know and apply ´from farm to fork´ approach
- Write scientific proposal on, prepare presentation on, or participate in food-related activities
- Learn food preservation and production technologies, and utilize these technologies in the sector occupied
- Qualify in knowledge in composition, production, and production technologies of animal-derived foods
- Have the ability implement a novel procedure or application in food related field to a different area of expertise
- Troubleshoot problems encountered in the production technologies of animal-derived foods
- Take part in team work by having professional, social, ethical values and required scientific formation, and take individual responsibility when required
- Gain sufficient information in the fields of hygiene and sanitation related to animal-derived foods
- Learn and utilize analytical procedures of animal-derived foods
|
COMPETENCES |
Competence to Work Independently and Take Responsibility |
- Learn food preservation and production technologies, and utilize these technologies in the sector occupied
- Gain sufficient information in the fields of hygiene and sanitation related to animal-derived foods
- Know and apply ´from farm to fork´ approach
- Learn and utilize analytical procedures of animal-derived foods
- Troubleshoot problems encountered in the production technologies of animal-derived foods
- Qualify in knowledge in composition, production, and production technologies of animal-derived foods
- Take part in team work by having professional, social, ethical values and required scientific formation, and take individual responsibility when required
- Have the ability implement a novel procedure or application in food related field to a different area of expertise
- Learn and apply up-to-date information on basic food legislation
- Qualify in having part in projects related to troubleshooting problems in animal-derived foods
- Have the ability to integrate, harmonize and interpret knowledge in food science to different disciplines
|
COMPETENCES |
Communication and Social Competence |
- Qualify in knowledge in composition, production, and production technologies of animal-derived foods
- Take part in team work by having professional, social, ethical values and required scientific formation, and take individual responsibility when required
- Have the ability to integrate, harmonize and interpret knowledge in food science to different disciplines
- Have the ability implement a novel procedure or application in food related field to a different area of expertise
- Write scientific proposal on, prepare presentation on, or participate in food-related activities
- Learn and utilize analytical procedures of animal-derived foods
- Learn and apply up-to-date information on basic food legislation
- Qualify in having part in projects related to troubleshooting problems in animal-derived foods
- Know and apply ´from farm to fork´ approach
- Learn food preservation and production technologies, and utilize these technologies in the sector occupied
- Gain sufficient information in the fields of hygiene and sanitation related to animal-derived foods
|
COMPETENCES |
Learning Competence |
- Learn and apply up-to-date information on basic food legislation
- Take part in team work by having professional, social, ethical values and required scientific formation, and take individual responsibility when required
- Learn and utilize analytical procedures of animal-derived foods
- Gain sufficient information in the fields of hygiene and sanitation related to animal-derived foods
- Know and apply ´from farm to fork´ approach
- Write scientific proposal on, prepare presentation on, or participate in food-related activities
- Learn food preservation and production technologies, and utilize these technologies in the sector occupied
- Qualify in knowledge in composition, production, and production technologies of animal-derived foods
- Have the ability implement a novel procedure or application in food related field to a different area of expertise
- Troubleshoot problems encountered in the production technologies of animal-derived foods
- Qualify in having part in projects related to troubleshooting problems in animal-derived foods
- Have the ability to integrate, harmonize and interpret knowledge in food science to different disciplines
|
9
Occupational Profiles of Graduates With Examples
1- Meat and Meat Product Processing/Packaging Plants
2- Slaughterhouses
3- Milk and Dairy, Ice cream and Edible Icy Foods Processing/Packaging Plants
4- Catering Companies
5- Aqua products Processing Plants
6- Egg Packaging Plants
7- Cold Storage Plants, Ice Porduction Facilities
8- Food Analysis and Research and Development Laboratories
10
Access to Further Studies
Not available
11
Examination Regulations, Assessment and Grading
The exams of the courses can be done written, written-oral or applied. In order to take the tests of the postgraduate programs, the attendance of the courses is required to be at least 70% or 80%. The exams are evaluated by over 100 points awarded. To be successful, at doctorate programs it is required to get at least 75 points out of 100 points.
Within the frame of the principals mentioned above, to evaluate the points as letter grades; getting AA, BA, BB and CB at doctorate programs are considered successful at the courses.
At postgraduate programs, a student failed at any course can take the exams at the end of the semester even if the course is not opened up the following semester. The student failed at this exam on the ground of absence or not carrying out the preconditions of the lesson repeats the lesson when it is opened up. If the lesson is subtracted or not opened up, an equivalent lesson to it is determined by the suggestion of the concerned head of department and by the decision of the board. Under these circumstances, the student is responsible of the equivalent lesson instead of the lesson that she/he needs to repeat.
The adjustment of the grades of the students who practice upon the national or international student Exchange programs like Erasmus and Farabi are executed by the decision of the board and the decision by the institution directory. These grades are recorded to the academic transcript.
The academic standing of the student is determined at the end of every semester on the term grade point averages and general grade point averages that is calculated on the coefficients given as the letter grades according to the concerned regulations.
Term grade point averages and general grade point averages are calculated by the grade point averages. Grade point average (GPA) is calculated by the division of the total credits to the total out of the multiplication of the course credits and letter grades´s equivalents. GPA is calculated as two digits after the comma.
Both term grade point average and general grade point average are determined by the grades of the courses from AA to FF.
All of the grades are recorded to the academic transcript.
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Graduation Requirements
Doctorate program is formed by at least eight courses providing that they are not less than 24 credits and more than 30 credits, one seminar at course and dissertation stage, proficiency test, thesis suggestion, thesis study and thesis exam.
For the students accepted with bachelor degrees, the program is formed by fourteen courses providing that they are not less than 42 credits and more than 50 credits, one seminar at course and dissertation stage, proficiency test, thesis suggestion, thesis study and thesis exam.
The thesis should have one of the following features: novelty to science, developing a new scientific method or applying a known method to a new area. It should be published as the full text at an international index journal. The name of the doctorate student may not be the first one. The publication of the candidate who is going to take the argument of the doctorate should be about the doctorate thesis or the department she/he is doing doctorate.
Full-Time/Part-Time
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Address and Contact Details
Prof.Dr. Seran TEMELLİ U.Ü.Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı Görükle BURSA
Tel. 2941260
Theoretical and practical courses given by 8 academicians in the Department of Food Hygiene and Technology are carried out in the Departmental laboratory and in the Meat and Dairy Production Units of the Animal Health and Production, Research and Application Center of our Faculty. In the Food Hygiene and Technology Department Laboratory, education and research is performed towards determination of sensory, physical, chemical and microbiological quality of foods. With the same aim, various meat and dairy products are being produced and analyzed in Meat and Dairy Production Units.
1. Semester |
Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
SAB6001 |
BIOSTATISTICS |
Compulsory |
2 |
2 |
0 |
5 |
VBH 6003 |
FOOD CHEMISTRY |
Compulsory |
2 |
2 |
0 |
5 |
VBH 6005 |
FOOD MICROBIOLOGY |
Compulsory |
2 |
2 |
0 |
2 |
VBH 6007 |
FOOD SAFETY |
Compulsory |
2 |
0 |
0 |
5 |
VBH6009 |
PROBIOTICS, PREBIOTICS AND MICROBIOLOGY OF DIGESTIVE TUBE |
Compulsory |
2 |
2 |
0 |
5 |
VBH6191 |
DISSERTATION SUPERVISION I |
Compulsory |
0 |
1 |
0 |
1 |
|
Click to choose optional courses.
|
|
|
|
|
7 |
Total |
|
30 |
2. Semester |
Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
VBH 6002 |
FOOD SAFETY |
Compulsory |
2 |
0 |
0 |
5 |
VBH 6004 |
PRESERVATION AND PROCESSING METHODS FOR FOODS |
Compulsory |
2 |
0 |
0 |
4 |
VBH 6006 |
HYGIENE IN ANIMAL-DERIVED FOODS |
Compulsory |
2 |
0 |
0 |
4 |
VBH 6008 |
WATER HYGIENE |
Compulsory |
1 |
0 |
0 |
2 |
VBH 6192 |
DISSERTATION SUPERVISION II |
Compulsory |
0 |
1 |
0 |
1 |
VBH6012 |
ADVANCED SCIENTIFIC RESEARCH METHODS AND PUBLICATION ETHICS IN THE FIELD OF FOOD |
Compulsory |
2 |
0 |
0 |
2 |
VBH6172 |
GRADUATE SEMINAR (COURSE) |
Compulsory |
0 |
2 |
0 |
5 |
|
Click to choose optional courses.
|
|
|
|
|
7 |
Total |
|
30 |
3. Semester |
Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
VBH 6173 |
SEMINAR |
Compulsory |
0 |
2 |
0 |
5 |
VBH 6183 |
PHD SPECIALISED FIELD COURSE III |
Compulsory |
4 |
0 |
0 |
5 |
VBH6193 |
DISSERTATION SUPERVISION |
Compulsory |
0 |
1 |
0 |
5 |
YET6177 |
PROFICIENCY EXAM |
Compulsory |
0 |
0 |
0 |
15 |
Total |
|
30 |
4. Semester |
Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
VBH 6184 |
PHD SPECIALISED FIELD COURSE IV |
Compulsory |
4 |
0 |
0 |
5 |
VBH6194 |
DISSERTATION SUPERVISION |
Compulsory |
0 |
1 |
0 |
25 |
Total |
|
30 |
5. Semester |
Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
ENS6121 |
DEVELOPMENT AND LEARNING |
Compulsory |
3 |
0 |
0 |
5 |
VBH 6185 |
PHD SPECIALISED FIELD COURSE V |
Compulsory |
4 |
0 |
0 |
5 |
VBH6195 |
DISSERTATION SUPERVISION |
Compulsory |
0 |
1 |
0 |
20 |
Total |
|
30 |
6. Semester |
Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
ENS6122 |
PLANNING AND EVALUATION IN EDUCATION |
Compulsory |
3 |
2 |
0 |
5 |
VBH 6186 |
PHD SPECIALISED FIELD COURSE VI |
Compulsory |
4 |
0 |
0 |
5 |
VBH6196 |
DISSERTATION SUPERVISION |
Compulsory |
0 |
1 |
0 |
20 |
Total |
|
30 |
7. Semester |
Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
VBH 6187 |
PHD SPECIALISED FIELD COURSE VII |
Compulsory |
4 |
0 |
0 |
5 |
VBH6197 |
DISSERTATION SUPERVISION |
Compulsory |
0 |
1 |
0 |
25 |
Total |
|
30 |
8. Semester |
Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
VBH 6188 |
PHD SPECIALISED FIELD COURSE VIII |
Compulsory |
4 |
0 |
0 |
5 |
VBH6198 |
DISSERTATION SUPERVISION |
Compulsory |
0 |
1 |
0 |
25 |
Total |
|
30 |
1. Semester Optional Courses |
Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
VBH 6011 |
MEAT SCIENCE |
Optional |
2 |
0 |
0 |
2 |
VBH 6013 |
DAIRY SCIENCE |
Optional |
1 |
0 |
0 |
3 |
VBH 6015 |
HYGIENE AND SANITATION IN FOOD PLANTS |
Optional |
2 |
0 |
0 |
5 |
VBH 6017 |
SEAFOOD PROCESSING TECHNOLOGIES |
Optional |
1 |
0 |
0 |
2 |
VBH 6019 |
TYPES OF WHITE CHEESE PRODUCTION IN TURKEY |
Optional |
2 |
0 |
0 |
4 |
VBH 6021 |
EGG AND EGG PRODUCTS |
Optional |
2 |
0 |
0 |
4 |
VBH 6023 |
HYGIENE AND SANITATION |
Optional |
2 |
0 |
0 |
4 |
VBH 6025 |
FOOD PACKAGING TECHNIQUES |
Optional |
2 |
0 |
0 |
4 |
VBH 6027 |
CATERING |
Optional |
2 |
0 |
0 |
4 |
VBH 6181 |
PHD SPECIALISED FIELD COURSE I |
Optional |
4 |
0 |
0 |
5 |
2. Semester Optional Courses |
Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
VBH 6014 |
MEAT AND MEAT PRODUCTS TECHNOLOGY |
Optional |
1 |
2 |
0 |
4 |
VBH 6012 |
FOOD LEGISLATION |
Optional |
1 |
0 |
0 |
2 |
VBH 6016 |
MILK AND DAIRY TECHNOLOGY |
Optional |
1 |
2 |
0 |
4 |
VBH 6018 |
CHEMICAL AND MICROBIOLOGICAL ANALYSES OF ANIMAL-DERIVED FOODS AND WATER |
Optional |
1 |
2 |
0 |
4 |
VBH 6020 |
MOLECULAR FOOD MICROBIOLOGY |
Optional |
2 |
0 |
0 |
2 |
VBH 6022 |
CHEMICAL FOOD HAZARDS |
Optional |
2 |
0 |
0 |
4 |
VBH 6024 |
SPECIAL DAIRY PRODUCTS |
Optional |
2 |
0 |
0 |
4 |
VBH 6026 |
NUTRITION AND DISORDERS |
Optional |
2 |
0 |
0 |
4 |
VBH 6182 |
PHD SPECIALISED FIELD COURSE II |
Optional |
4 |
0 |
0 |
5 |
VBH6030 |
BACTERIAL, VIRAL AND FUNGAL FOOD POISONING |
Optional |
2 |
0 |
0 |
4 |