Ders Planı

CLASS 2

CLASS 3

CLASS 4

Lesson plan / QUALITY AT DAIRY PRODUCTS

Lesson Information

Course Credit	2.0
Course ECTS Credit	4.0
Teaching Language of Instruction	Türkçe
Level of Course	Associate's Degree, TYYÇ: Level 5, EQF-LLL: Level 5, QF-EHEA: Short Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator
Instructor (s)	Assist. Prof. Dr. AYSUN SAĞLAM
Course Assistant

Purpose and Content

The aim of the course	To provide students with the knowledge about quality control of milk and milk products and quality criteria.
Course Content	Definition, Composition, Properties and human nutrition components of milk.Milk and Dairy Products Quality Control and Its Importance, Milk Quality Parameters and Overall Quality Criteria, Milk and Dairy Products Contamination Critical Control Points, Quality Safety Systems, Sensory, Physical,Chemical, Microbiological Quality Properties of Milk and Dairy Products

Learning Outcomes

The student use this information for understanding the production methods of food production.
Food products, compounds and additives as some knowledge of the production, use of this information.
Food production and quality control laboratory to assess the results with information obtained.
Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk.
Food product processing by following the advances of age can participate in R & D activities.
Food business, and laboratory workflow level of computer use in the computer system to follow.
Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.
Microbial and chemical analysis of the food sector, which is important for human health risk not come into being following the detection of a food can.
Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work.
He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches
Food in general has adopted the moral and ethical values of professional
Learning and can apply what they learn in the field of food regardless of the display.
Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show.
Doing research on food technology and security solutions to identify and develop the data he obtained.
Food production and food security of information resources related to the use area.
Food Technology in the field of technical education by taking additional uses current techniques and tools.
Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.
In order to follow developments in the field of food effectively takes advantage of information technologies.
He/she determines the risks in a food business and takes precautions
He/she uses the basic laboratory devices used in the laboratory
He/she follows the production and keeps records
He/she plans for food hygiene training and measures of the effectiveness
Food production and safety line on the team works and works effectively
Using the basic knowledge of food is related to the field with a given task are executed independently.
He/she knows the need for lifelong learning and makes its requirements
He/she follows trainings related to the subject
Participates in training programs for professional development in the field of food
He/she knows of a foreign language for follow the innovations in food technology and to communicate eachother
He/she follow food fairs, and professional developments in the field
He/she uses information technologies effectively and prepare presentations
He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application.
He/she use visually, the effective use of written and oral communication.
To have knowledge and awareness of occupational safety, worker health and environmental protection.
He/she works several food areas of food legislation specified
He/she follows and implements the legislation related the food industry
He/she follows decumentation by critical control points and quaity assurance and takes precautions
He/she prepare food hyhiene education and operation it.

Weekly Course Subjects

1	Definition, Composition, Properties and human nutrition components of milk.
2	Milk and Dairy Products Quality Control and Its Importance
3	Milk Quality Parameters and Overall Quality Criteria
4	Milk and Dairy Products Contamination Critical Control Points
5	Quality Safety Systems
6	Sensory Quality Properties of Milk and Dairy Products
7	Physical Quality Characteristics of Milk and Dairy Products
8	Chemical Quality Characteristics of Milk and Dairy Products
9	Midterm
10	Microbiological Quality Properties of Milk and Dairy Products
11	Microbiological Quality Properties of Milk and Dairy Products
12	Milk and Dairy Products Sanitation
13	Milk and Dairy Products Quality Defects
14	Quality Control Applications at Dairy companies

Resources

1- Sanitation/ Hygiene Education/ Türkan Kutluay Merdol
2- Property Hygiene and Sanitation/ Prof. Dr. Ahmet YÜCEL
3- Food Regulations

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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