COURSE SYLLABUS

QUALITY CONTROL SYSTEM IN FOODS AND THEIR ANALYSIS METHODS

1	Course Title:	QUALITY CONTROL SYSTEM IN FOODS AND THEIR ANALYSIS METHODS
2	Course Code:	VBH5020
3	Type of Course:	Optional
4	Level of Course:	Second Cycle
5	Year of Study:	1
6	Semester:	2
7	ECTS Credits Allocated:	5
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:	Doç. Dr. ARTUN YIBAR
16	Course Lecturers:	Yok
17	Contactinformation of the Course Coordinator:	Mail: artunyibar@uludag.edu.tr Tel: 02242941359 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 teach composition of foods, microbiological contamination of foods, methods of chemical, physical, microbiological and sensory analysis of foods, analysis methods of antibiotic and hormone residues, basic principles of food safety management systems.
20	Contribution of the Course to Professional Development	It will provide an important competence to veterinarians who will work in the field of food in terms of solutions to problems that may be encountered within the scope of quality control and quality analysis.

Learning Outcomes:

1	Composition of foods, ;
2	Microbial contamination of foods, ;
3	Chemical and microbiological analysis of foods ;
4	Physical and sensory analysis of foods ;
5	Methods for determination of residues and contaminants in foods, ;
6	Definition and importance of food safety, ;
7	Management systems for food safety, ;
8	Legal regulations related to food safety, ;

22	Course Content:

Week	Theoretical	Practical
1	Composition of foods	Chemical analyses of foods (protein, ash and lipid analysis)
2	Chemical and physical analysis of foods	Chemical (moisture, salt and starch) and physical (pH, water activity) analyses of foods
3	Presence of microorganisms and contamination routes in foods	Yeast and mold counts in foods
4	Spoilage microorganisms in foods	TAMGC counts in foods
5	Pathogenic microorganisms causing the foodborne diseases	Determination of total coliforms in foods
6	Sampling and preparing for analysis of foods	Determination of E. coli in foods
7	Microbiological analysis techniques	Determination of the counts of total staphylococcus-micrococcus and coagulase-positive S. aureus in foods
8	Sensory evaluation methods of foods	Microbiological analysis of waters by MPN method
9	Antibiotic residues and analysis methods in foods	Chemical analyses of water
10	Hormone residues and analysis methods in foods	Determination of freshness in eggs
11	Technological applications for food safety	Preparation of a food analysis report
12	Basic principles of food safety management systems	Food safety quality control systems-I
13	Criteria and evaluation of Turkish Food Codex	Food safety quality control systems-II
14	Design of food quality control laboratory	Food safety quality control systems-III

23	Textbooks, References and/or Other Materials:	1.Altuğ T. Gıda kalite kontrolü., Ege Üniversitesi Basım evi, İzmir, 2000. 2.Göktan D., Tunçel G. Gıda güvenliği uygulamaları, 2012. 3.Altuğ T., Elmacı Y., Demirağ K. Gıda kalite sağlama, Sidas yayıncılık, 4.Başoğlu F. Gıda kalite kontrolünün esasları ve gıda güvenliği yönetim sistemleri, Dora Basım Yayın, Bursa 2011. 5.Topal Ş. Gıda Güvenliği ve Kalite Yönetim Sistemleri TÜBİTAK, Kocaeli, 1996. 6.Karaali, A. Gıda İşletmelerinde HACCP Uygulamaları ve Denetim.T.C. Sağlık Bakanlığı. Ankara, 2003.
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 knowledge and skills of the students in the field of Food Quality Control System and Analysis Methods, the measurement activity is carried out as a final exam in written form.
Information	The measurement and evaluation of the Quality Control System and Analysis Methods in Food course is carried out with the final exam held at the end of the semester.

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High