1	Course Title:	PRINCIPLES OF FOOD PRESERVATION
2	Course Code:	VBH 5008
3	Type of Course:	Compulsory
4	Level of Course:	Second Cycle
5	Year of Study:	1
6	Semester:	2
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	1
9	Practice (hour/week) :	0
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. FİGEN ÇETİNKAYA
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	e-mail: fcetinkaya@uludag.edu.tr Uludağ Ünv. Veteriner Fak. Besin Hijyeni ve Teknolojisi Anabilim Dalı
18	Website:
19	Objective of the Course:	To teach physical, chemical and biological preservation techniques used to prevent food spoilage and to provide the inactivation/inhibition of pathogenic microorganisms which are cause of foodborne diseases
20	Contribution of the Course to Professional Development

21

Learning Outcomes:

1 Classification of food preservation methods ; 2 Preservation by heating processes of foods ; 3 Canned food technology ; 4 Cooling and freezing techniques of foods ; 5 Drying and irradiation technologies ; 6 Chemical preservation of foods ; 7 Smoking technology ; 8 Methods of food packaging ;

22	Course Content:

Week	Theoretical	Practical
1	Definition and classification of food preservation methods
2	Preservation by heating processses of foods - pasteurization, UHT sterilization and microwave
3	Canned food production
4	Cooling and cold storage of foods
5	Freezing and frozen storage of foods
6	Food drying technology
7	Food irradiation technology
8	High pressure processing
9	Chemical methods of food preservation – organic acids and their salts
10	Chemical methods of food preservation –nitrate and nitrite
11	Smoking technologies
12	Modified atmospheric packaging (MAP) technology
13	Controlled atmospheric packaging (CAP) technology
14	Vacuum packaging technology

23	Textbooks, References and/or Other Materials:	1. Jay, JM., Loessner, MJ., Golden, DA., 2005. Modern Food Microbiology. ISBN: 0-387-23180-3, Springer Science Business Media, Inc., USA. 2. Erol, İ., 2007. Gıda Hijyeni ve Mikrobiyolojisi. ISBN 978-975-00131-0-9, Pozitif Matbaacılık Ltd. Şti., Ankara. 3. Erkmen, O., 2011. Gıda Mikrobiyolojisi. ISBN: 978-605-43340-2-5, Elif yayınevi, İstanbul. 4. Göktan, D., Tunçel, G., 2010. Temel Gıda Hijyeni. ISBN: 978-605-88942-0-4, Meta Basım Matbaacılık Hizmetleri, İzmir.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	2	10
Final Exam	1	90
Total	3	100
Contribution of Term (Year) Learning Activities to Success Grade		10
Contribution of Final Exam to Success Grade		90
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

25

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	1	14
Practicals/Labs	0	0	0
Self Study and Preparation	3	5	15
Homeworks, Performances	2	15	30
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	0	0	0
Others	0	0	0
Final Exams	1	31	31
Total WorkLoad			90
Total workload/ 30 hr			3
ECTS Credit of the Course			3

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

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High