SECTION I: GENERAL INFORMATION ABOUT THE COURSE

Course Code	Course Name	Year	Semester	Theoretical	Practical	Credit	ECTS
YTN6010	Gıda Güvenliği	0	Fall	3	0	3	6

Course Type :	University Elective
Cycle:	Bachelor TQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Language of Instruction:	Turkish
Prerequisities and Co-requisities:	N/A
Mode of Delivery:	Face to face
Name of Coordinator:	Dr. Öğr. Üyesi SERAP NAZIR
Dersin Öğretim Eleman(lar)ı:
Dersin Kategorisi:

SECTION II: INTRODUCTION TO THE COURSE

Course Objectives & Content

Course Objectives:

Bu dersin amacı, öğrencilere gıda güvenliği ilkeleri ve uygulamalarını kazandırmak; gıda kaynaklı hastalıkların önlenmesi, hijyen uygulamaları, risk analizi ve kalite standartları konularında bilgi, beceri ve farkındalık geliştirmektir. Ders, hem teorik hem de uygulamalı yaklaşımlar aracılığıyla gıda üretimi, depolama ve tüketim süreçlerinde güvenliğin sağlanmasını kapsamlı bir biçimde ele almaktadır. Ayrıca ders içeriği, Birleşmiş Milletler Sürdürülebilir Kalkınma Amaçları (SKA) ile bütüncül bir yaklaşımla ilişkilendirilmektedir.

Course Content:

This course addresses the relationship between food safety and public health, along with the concepts of hazard and risk. Foodborne microorganisms and the foodborne illnesses they cause are examined, while chemical and physical contamination types are discussed. Hygiene and sanitation practices, as well as food safety management systems (HACCP and ISO 22000), are evaluated. In addition, cold chain management, the relationship between food waste and sustainability, and national and international food safety practices are analyzed comparatively. The course is concluded with case studies that support the theoretical knowledge.

Course Specific Rules

As course requirements, students are expected to attend classes, actively participate in in-class discussions and assessments, complete their assignments on time, and check their emails daily through the OIS.

Course Learning Outcomes (CLOs)

Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:



Knowledge *(Described as Theoritical and/or Factual Knowledge.)*
1) Students will be able to interpret the connection between food safety and sustainable development goals.
2) Students will explain the characteristics of foodborne microorganisms and the diseases they cause.
3) Students wiil define fundamental concepts of food safety, hazards, and risks.
4) They will be able to implement practices that prevent food spoilage and list food storage conditions.
Skills *(Describe as Cognitive and/or Practical Skills.)*
1) Students will be analyze national and international food safety management systems.
Competences *(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)*
1) Students will be design a food safety plan individually or collaboratively in accordance with HACCP and ISO 22000 principles
2) Students will be follow current scientific developments in food safety and adopt a lifelong learning approach.
3) Students will be able to effectively apply hygiene and sanitation rules in their respective fields.
4) Students will be evaluate the relationship between food waste and sustainability.
5) Students will be interpret food safety within the context of the United Nations Sustainable Development Goals and raise societal awareness.

Weekly Course Schedule

Week	Subject	Materials Sharing *
		Related Preparation	Further Study
1)	Introduction to Food Safety, Concepts
2)	Food safety chain, risk analysis
3)	Microbiological hazards
4)	Foodborne illnesses, case studies
5)	Chemical risks
6)	Physical hazards and prevention methods
7)	Hygiene and sanitation practices
8)	Midterm
9)	HACCP systems
10)	ISO 22000 and international standards
11)	Cold chain and storage
12)	Food waste and sustainability
13)	Homework Presentations
14)	General Assessment

*These fields provides students with course materials for their pre- and further study before and after the course delivered.

DERS ÖĞRENME ÇIKTILARI - PROGRAM ÖĞRENME ÇIKTILARI İLİŞKİSİ

Contribution of The Course Unit To The Programme Learning Outcomes

Ders Öğrenme Çıktıları (DÖÇ)	1	1	1	3	2	3	3	3	3	3
Program Öğrenme Çıktıları (PÖÇ)
1) Explain the fundamental concepts, historical development, and theoretical framework of graphic design.
2) Define typography, color theory, and composition principles in visual communication design.
3) Evaluate the social, cultural, and ethical aspects of graphic design to develop an interdisciplinary perspective.
4) Develop original and innovative design solutions using creative problem-solving methods.
5) Apply visual hierarchy, perception psychology, and user experience (UX) principles to design for international markets.
6) Effectively use digital tools and design software to produce professional graphic design work.
7) Take responsibility in international graphic design projects individually or within a team to develop creative solutions.
8) Manage graphic design projects and plan processes while applying a professional work discipline.
9) Continuously improve by following global innovations, technologies, and methodologies in graphic design.
10) Adopt intercultural design principles to create visual solutions for global audiences.
11) Develop design solutions that are culturally sensitive, ethically appropriate, and sustainable.
12) Work independently or participate in teamwork within graphic design processes.

SECTION III: RELATIONSHIP BETWEEN COURSE UNIT AND COURSE LEARNING OUTCOMES (CLOs)

Level of Contribution of the Course to PLOs

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Programme Learning Outcomes	Contribution Level (from 1 to 5)
1)	Explain the fundamental concepts, historical development, and theoretical framework of graphic design.
2)	Define typography, color theory, and composition principles in visual communication design.
3)	Evaluate the social, cultural, and ethical aspects of graphic design to develop an interdisciplinary perspective.
4)	Develop original and innovative design solutions using creative problem-solving methods.
5)	Apply visual hierarchy, perception psychology, and user experience (UX) principles to design for international markets.
6)	Effectively use digital tools and design software to produce professional graphic design work.
7)	Take responsibility in international graphic design projects individually or within a team to develop creative solutions.
8)	Manage graphic design projects and plan processes while applying a professional work discipline.
9)	Continuously improve by following global innovations, technologies, and methodologies in graphic design.
10)	Adopt intercultural design principles to create visual solutions for global audiences.
11)	Develop design solutions that are culturally sensitive, ethically appropriate, and sustainable.
12)	Work independently or participate in teamwork within graphic design processes.

SECTION IV: TEACHING-LEARNING & ASSESMENT-EVALUATION METHODS OF THE COURSE

Teaching & Learning Methods of the Course

(All teaching and learning methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Teaching and Learning Methods defined at the Programme Level	Teaching and Learning Methods Defined for the Course

Assessment & Evaluation Methods of the Course

(All assessment and evaluation methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Aassessment and evaluation Methods defined at the Programme Level	Assessment and Evaluation Methods defined for the Course
Midterm
Final Exam
Homework Evaluation
Active Participation in Class

Contribution of Assesment & Evalution Activities to Final Grade of the Course

Measurement and Evaluation Methods	# of practice per semester	Level of Contribution
Homework Assignments	1	% 15.00
Midterms	1	% 35.00
Semester Final Exam	1	% 50.00
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

SECTION V: WORKLOAD & ECTS CREDITS ALLOCATED FOR THE COURSE

WORKLOAD OF TEACHING & LEARNING ACTIVITIES
Teaching & Learning Activities	# of Activities per semester	Duration (hour)	Total Workload
Course	14	3	42
Laboratory	0	0	0
Application	0	0	0
Special Course Internship (Work Placement)	0	0	0
Field Work	0	0	0
Study Hours Out of Class	0	0	0
Presentations / Seminar	0	0	0
Project	0	0	0
Homework Assignments	1	30	30
Total Workload of Teaching & Learning Activities	-	-	72
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES
Assesment & Evaluation Activities	# of Activities per semester	Duration (hour)	Total Workload
Quizzes	0	0	0
Midterms	1	36	36
Semester Final Exam	1	46	46
Total Workload of Assesment & Evaluation Activities	-	-	82
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities)			154
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h)			6