Akademik Dersler - Tanıtım

Last Updated: 06/10/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
BDY319 - Food Hygene and Technology	VII. SEMESTER	2 +0	3.0

Language of Instruction	Türkçe
Course Type	Area Elective Courses
Course Instructor(s)	DR. ÖĞR. ÜYESİ SEREN OĞUZ
Mode of Delivery	This course will only face-to-face training.
Place of Delivery
Used Educational Platforms
Prerequisites
Courses Recomended
Recommended Resources	Principles of Food Sanitation, 4th ed., Norman G. Marriott, 1999.Sanitation in Food Processing, John A. Troller, 1993. Academic Press.Principles of Food Sanitation (Marriott, Norman G., Gravani, Robert B. 2006).Erol İ. Gıda Hijyeni ve Teknolojisi. Birinci Baskı, Ankara, Pozitif Matbaacılık, 2007.
Work Placement	Not applicable.
Aims of the Course

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1		Importance and definition of hygiene and sanitation, and their relationship with microorganisms
Week - 2		Food contamination sources and personal hygiene
Week - 3		Characteristics of soil/residues in food establishments and surface-active mechanisms
Week - 4		Cleaning agents (I)
Week - 5		Cleaning agents (II) and introduction to cleaning methods
Week - 6		Cleaning methods (III) and sanitation programs
Week - 7		Biofilms
Week - 8		Disinfectants
Week - 9		Internal and external factors affecting the growth of microorganisms
Week - 10		Sterilization methods
Week - 11		Design and selection of tools and equipment for effective sanitation
Week - 12		Water and air sanitation
Week - 13		Pest control
Week - 14		Wastes and treatment methods + general review

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Assessment Method and Passing Requirements
	Quamtity	Percentage (%)
1.Midterm Exam	1	30
Final Exam	1	60
Homework	1	10
Toplam (%)		100