Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
---|---|---|---|---|---|
GKP104 | FOOD MICROBIOLOGY | 2 | 4 | 3 | 5 |
Level of Contribution |
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
It determines the risk by understanding the food regulations and legislation conditions.
|
2 | |||||
2 |
Analyze the characteristic properties of food components.
|
0 | |||||
3 |
They can take samples effectively, collect data through experimentation and analysis.
|
5 | |||||
4 |
Performs microbiological analysis of foods.
|
5 | |||||
5 |
Gains the ability to interpret and evaluate the data obtained.
|
5 | |||||
6 |
They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.
|
5 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Uses basic technical knowledge in basic mathematics and science subjects.
|
2 | |||||
2 |
Has knowledge about food products and ingredients and uses this information in food processing.
|
0 | |||||
3 |
Uses knowledge by doing research with different and up-to-date techniques in the field of food.
|
5 | |||||
4 |
In the field of food, it adopts professional ethics and general moral values.
|
5 | |||||
5 |
Uses food-related microbiological terms.
|
5 | |||||
6 |
Gain knowledge of technology and preservation techniques in the field of food.
|
3 |
SKILLS |
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---|---|---|---|---|---|---|---|
Cognitive |
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Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.
|
1 | |||||
2 |
They take responsibility in the fields of production and/or R&D in the food industry.
|
1 | |||||
3 |
They use information resources related to food safety and production technologies.
|
5 |
SKILLS |
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---|---|---|---|---|---|---|---|
Practical |
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Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
They take the responsibility of determining their compliance with the relevant legislation by carrying out the prescribed controls and analyzes on foodstuffs and substances and materials in contact with food.
|
4 | |||||
2 |
Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.
|
5 | |||||
3 |
Uses basic devices and related technologies related to the field in food laboratories.
|
5 |
OCCUPATIONAL |
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---|---|---|---|---|---|---|---|
Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.
|
5 | |||||
2 |
They take part in food hygiene practices.
|
5 | |||||
3 |
She/He takes part in teamwork or works individually within her responsibilities.
|
5 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
It is aware of the necessity of lifelong learning.
|
5 | |||||
2 |
Maintains, develops and uses professional and academic developments in the field by renewing herself/himself
|
5 |
OCCUPATIONAL |
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---|---|---|---|---|---|---|---|
Communication & Social |
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Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can prepare presentations by using information technologies effectively.
|
3 | |||||
2 |
Uses visual, written and verbal communication effectively.
|
3 | |||||
3 |
Have foreign language knowledge to follow current studies related to the field.
|
0 | |||||
4 |
Uses information and communication technologies at the basic level required by the field.
|
3 | |||||
5 |
She/He can take part in team work related to her field.
|
5 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
May take responsibility for observing professional ethics in the field.
|
5 | |||||
2 |
They can take part in the production and quality determination of various food products.
|
5 | |||||
3 |
May have competency in the evaluation of food hygiene and sanitation.
|
5 | |||||
4 |
They can take part in the follow-up and implementation of food legislation.
|
1 |