1	Course Title:	CHEMICAL AND MICROBIOLOGICAL ANALYSES OF ANIMAL-DERIVED FOODS AND WATER
2	Course Code:	VBH6020
3	Type of Course:	Optional
4	Level of Course:	Third Cycle
5	Year of Study:	1
6	Semester:	2
7	ECTS Credits Allocated:	4
8	Theoretical (hour/week):	1
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. GÜL ECE SOYUTEMİZ
16	Course Lecturers:	Yok
17	Contactinformation of the Course Coordinator:	Mail: soyutemiz@uludag.edu.tr Tel: 02242941333 Adres: Bursa Uludağ Ünv. Veteriner Fak. Besin Hijyeni ve Teknolojisi Anabilim Dalı
18	Website:	http://saglikbilimleri.uludag.edu.tr
19	Objective of the Course:	To gain experience on food chemistry, sources of food contamination, food microbiology food infection and intoxication, principles of food preservation, hygiene of water and foods of animal origin, composition and microbiological spoilages of foods of animal origins.
20	Contribution of the Course to Professional Development	It will provide important knowledge and competence to veterinarians who will work in the analysis of animal foods and water.

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Learning Outcomes:

1 Basic chemical composition of food, ; 2 Food microbiology, ; 3 Contamination sources and hazardous materials in foods ; 4 Factors effecting microbial growth in foods and foodborne diseases ; 5 Technological applications for food preservation ; 6 Microbiological, chemical and physical characteristics of waters, ; 7 Cleaning and disinfecting of waters, ; 8 Laboratory technics for food analysis ;

22	Course Content:

Week	Theoretical	Practical
1	Chemical composition and analysis methods of animal foods Determination of protein, ash and lipid	Chemical analyses of foods I
2	Chemical composition and analysis methods Determination of moisture, starch and salt) and the certain physical analysis methods (pH, water activity values) of animal foods	Chemical analyses of foods II
3	Microorganisms causing animal foods spoilage(Bacteria)	Preparation for microbiological analyses I
4	Microorganisms causing animal foods spoilage (Yeast and mould)	Preparation for microbiological analyses II
5	Sampling methods for microbiological analysis in animal foods	Preparation for microbiological analyses III
6	Homogenization, dilution and different plating techniques in animal foods	Sampling methods for microbiological analyses
7	The importance and enumeration methods of total aerobic mesophilic bacteria and yeast-mould counts in animal foods	TAMGC and yeast and mold counts in foods
8	The importance of indicator microorganisms in animal foods	Detection of coliforms in water
9	Different methods for the detection of coliform microorganisms and identification method for E.coli and determination of E.coli counts	Determination of E. coli in foods
10	The importance of total staphylococcus-micrococcus and coagulase positive staphylococcus counts and the enumeration methods used in animal foods	Determination of the counts of total staphylococcus-micrococcus and coagulase-positive S. aureus in foods
11	Freshness-staleness criteria in eggs Chemical characterization and sampling methods for microbiological analysis of waters	Water microbiological analysis by MPN method
12	The importance for human health of chemical properties of waters and indicator microorganisms important in the microbiological water control	Chemical analyses of water
13	The importance of determination of total aerobic mesophilic bacteria counts, total coliform bacteria and fecal coliforms in waters	Preparation of a food analysis report
14	The importance of E.coli, fecal streptococcus, sulphite-reducing anaerobes in waters and the isolation methods	Overview of practices

23	Textbooks, References and/or Other Materials:	1.Erol, İ., 2007. Food Hygiene and Microbiology. ISBN 978-975-00131-0-9, Pozitif Printing Ltd. Şti., Ankara. 2.Uğur, M., Nazlı, B., Bostan, K. 1999. Food Hygiene. Teknik Publications, İstanbul. 3.İnal, T. 1992. Food Hygiene-Health Control of Animal Food Products. Final Ofset A.Ş. Second edition, İstanbul. 4.Soyutemiz,G.E., Çetinkaya F. 1999. The Practice Lesson Notes of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Uludag. Faculty of Veterinary Medicine, University of Uludag, Publication Number: 1, Bursa.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	100
Total	1	100
Contribution of Term (Year) Learning Activities to Success Grade		0
Contribution of Final Exam to Success Grade		100
Total		100
Measurement and Evaluation Techniques Used in the Course	In order to determine the students' level of knowledge and skills in the field of Chemical and Microbiological Analyzes of Animal Foods and Water, the measurement activity is carried out in written form as a final exam.
Information	The measurement and evaluation of the Chemical and Microbiological Analyzes of Animal Food and Water course is carried out with the final exam held at the end of the semester.

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ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	3	42
Practicals/Labs	0	0	0
Self Study and Preparation	14	2	28
Homeworks, Performances	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	25	25
Others	0	0	0
Final Exams	1	25	25
Total WorkLoad			120
Total workload/ 30 hr			4
ECTS Credit of the Course			4

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 PQ12 LO1 5 4 2 4 5 2 4 4 1 2 5 3 LO2 4 2 4 5 4 2 2 2 1 2 3 3 LO3 4 4 5 2 3 4 2 2 2 4 1 4 LO4 5 3 5 4 2 3 3 3 3 2 3 4 LO5 5 5 3 5 3 2 5 3 3 3 4 4 LO6 4 4 5 3 4 4 3 4 2 3 3 3 LO7 4 5 4 3 2 2 1 2 3 4 4 3 LO8 4 4 4 3 2 2 1 2 4 5 5 4

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High