Meslek Yüksekokulları yönetim kurullarının görevlendirdiği Öğretim Elemanları
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Contactinformation of the Course Coordinator:
Doç. Dr. Tülay ELAL MUŞ tulayelalmus@uludag.edu.tr Tel: 0224 2942662
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Website:
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Objective of the Course:
In this course, it is aimed to give information about the production technologies of foods of animal origin and to increase the awareness of the Laborant and Veterinary Health students at the point of choosing and consuming these products.
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Contribution of the Course to Professional Development
To remind that as a veterinary laboratory and health technician they have responsibilities on the food obtained from animals and to raise awareness that animal health is in close relationship with the food industry. To adopt the importance of food products obtained from healthy animals, which do not have drug residues in their bodies, in terms of protecting public health.
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Learning Outcomes:
1
To have knowledge about the production technologies of various animal foods;
2
Understanding the role of animal health in animal food production;
3
To understand the effect of the use of veterinary drugs on the production technology and product quality of the final product in animal foods;
4
To have information about the effects of uncontrolled antibiotic use on foods and therefore public health.;
5
To have information about the close relationship between food safety and animal health and the role of laboratory and veterinary health personnel in this relationship.;
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Course Content:
Week
Theoretical
Practical
1
Yoghurt technology
2
Buttermilk technology
3
Cheese technology
4
Butter technology
5
Salami sausage technology
6
Sausage technology
7
Pastirami technology
8
Smoking application in food
9
Smoking application in food
10
Caviar technology
11
Honey and bee products technology
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Egg technology
13
The effect of antibiotic use in animals on food technology
14
Effect of antibiotic use in animals on human health
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Textbooks, References and/or Other Materials:
Et ve Et Ürünleri Teknolojisi; Şahsene ANAR, Dora Basım, Yayım, Dağıtım Et Muayenesi ve Et Ürünleri Teknolojisi; Ali ARSLAN, Medipres Süt ve Mamulleri Teknolojisi; Mustafa ÜÇÜNCÜ, Meta Basım Gıda teknolojisi; Sıdıka BULDUK, Detay Yayıncılık Yumurta ve Yumurta Ürünleri; Şahsene ANAR, Dora Basım, Yayım, Dağıtım Gıda Güvenliği; Mustafa TAYAR, Marmara Belediyeler Birliği Türk Gıda Kodeksi; T.C. Cumhurbaşkanlığı Mevzuat Bilgi Sistemi, mevzuatgov.tr
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Assesment
TERM LEARNING ACTIVITIES
NUMBER
PERCENT
Midterm Exam
1
40
Quiz
0
0
Homeworks, Performances
0
0
Final Exam
1
60
Total
2
100
Contribution of Term (Year) Learning Activities to Success Grade
40
Contribution of Final Exam to Success Grade
60
Total
100
Measurement and Evaluation Techniques Used in the Course
Measurement and evaluation is carried out according to the principles of Bursa Uludağ University Associate and Undergraduate Education Regulation.
Information
Results are determined with the letter grade determined by the student automation system.
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ECTS / WORK LOAD TABLE
Activites
NUMBER
TIME [Hour]
Total WorkLoad [Hour]
Theoretical
14
2
28
Practicals/Labs
0
0
0
Self Study and Preparation
14
1
14
Homeworks, Performances
0
15
15
Projects
0
0
0
Field Studies
0
0
0
Midtermexams
1
15
15
Others
0
0
0
Final Exams
1
18
18
Total WorkLoad
90
Total workload/ 30 hr
3
ECTS Credit of the Course
3
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CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
