Ondokuz Mayıs Üniversitesi Bilgi Paketi - Ders Kataloğu
Graduate School of Health Sciences - Food Hygiene and Technology (Veterinary)

General Description

History

Kurupelit campus of the Faculty of Veterinary Medicine, University Ondokuzmayıs are settled in our department. Our department was established in 2003 and still continues its activities in undergraduate and graduate education.

Qualification Awarded

After the successful completion of this program, the program requirements are met will be awarded the degree of Doctor of Philosophy in the field of Food Hygiene and Technology of science.

Level of Qualification

Second Cycle

Specific Admission Requirements

Faculty of Veterinary Medicine graduates may apply to the Master program. Candidates are also available in English (TOEFL, UDS or equivalent) must have a certificate of competence. Applications to the program, according to the Regulation Ondokuzmayıs University Graduate and Doctoral Education will be accepted.

Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)

Food Hygiene and Technology doctoral program within the framework of horizontal transition from the students may be exempt from certain regulations in some courses. Relevant college / faculty / institute approved by the board and the duration of the course content will be resorted to in the course, students will be exempted.

Qualification Requirements and Regulations

Of the department or other departments within the graduate program that is associated with at least 24 credits of courses (60 ECTS) taken and passed the course and one seminar course (at least 75 points out of 100), to be. 2 Arguing before thejury on the subject of the thesis prepared to succeed in a field.qualification phase,

Profile of The Programme

Master program provides training in the areas of food hygiene and technology specific. The program in the field of Food Hygiene and Technology of compulsory and elective courses. Practice includes both theoretical lectures and laboratory work as well. At the department of animal foods, sensory, physical, chemical, toxicological and microbiological quality of the original studies and the training of students for the determination made.

Occupational Profiles of Graduates With Examples

Graduates of this program, public or private laboratories, public or private slaughterhouses, meat, dairy and poultry sectors, such as employment is derivable, and a faculty member on the Higher Education Authority if they provide the necessary conditions need to be employed at the universities.

Access to Further Studies

Examination Regulations, Assessment and Grading

Evaluation and assessment methods for each course with the aim of is determined in accordance with the Ondokuz Mayis University's Graduate Regulations and relevant institutions.

Graduation Requirements

Qualification Requirements and Regulations section of the sufficient conditions.

Mode of Study (Full-Time, Part-Time, E-Learning )

Full Time

Address, Programme Director or Equivalent

Head of Department: Prof.Dr. Mustafa ALİŞARLI Ondokuz Mayis University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology. Kurupelit-Samsun Tel:+90 362 312 19 19-2800

Facilities

Interdisciplinary work routine microbiology laboratory, chemical laboratory and molecular microbiology laboratory is located. That our department laboratories, animal foods, sensory, physical, chemical, toxicological and microbiological quality of the original studies and the training of students for the determination made.However, areas of specific gene PCR detection of microorganisms in the laboratory, and meat and meat products are carried out regardless of type.

Programme Outcomes

  1. Composition of food of animal origin, production technologies, issues and knows all the necessary theoretical and practical knowledge defines the concept of food safety from farm to table
  2. Knows and applies them to the current legal framework in the field of food.
  3. Learn and apply these methods to analyze the methods of food of animal origin.
  4. Food microbiology, food chemistry and food analysis will have the knowledge and skills.
  5. To develop awareness of research and learning throughout life and to retain the habit of constantly updated information is produced.
  6. Have the ability to prepare and present a scientific research in the field of food would be.
  7. Technological developments in the field of professional knowledge and constantly updates.
  8. Food Hygiene and Technology issues related to science, social, scientific, cultural and ethical issues, and contribute to the solution acquires the ability to support the development of these values.

Course Structure Diagram with Credits

T:Theoretical,P:Practice, L:Laboratory
Semester 1
Course Unit Code Course Unit Title Type of Course T P L ECTS
SBE-1Optional Subject 927003 0 0 0 0.0
VBH603Food Microbiology-I 927001 3 0 0 0.0
VBH635Meat Science And Technology 927001 3 0 0 0.0
VBH642Scientific Research Methods and Ethics 927001 3 0 0 0.0
Total 9 0 0 0.0
Semester 2
Course Unit Code Course Unit Title Type of Course T P L ECTS
SAUA100Specialization Field Course 927001 4 0 0 0.0
SBE-2Optional Subject 927003 0 0 0 0.0
SBESYLSeminar 927001 0 2 0 0.0
VBH602Food Chemistry-I 927001 3 0 0 0.0
Total 7 2 0 0.0
Semester 3
Course Unit Code Course Unit Title Type of Course T P L ECTS
SAUA100Specialization Field Course 927001 4 0 0 0.0
SBETZThesis 927001 4 0 0 30.0
Total 8 0 0 30.0
Semester 4
Course Unit Code Course Unit Title Type of Course T P L ECTS
SAUA100Specialization Field Course 927001 4 0 0 0.0
SBETZThesis 927001 4 0 0 30.0
Total 8 0 0 30.0
SBE-1 / Optional Subject
Course Unit Code Course Unit Title Type of Course T P L ECTS
VBH605 Food Hygiene 927001 3 0 0 0.0
VBH606 Poultry Meat Hygiene 927001 3 0 0 6.0
VBH607 Food Legislation 927001 3 0 0 0.0
VBH609 Food Quality Control 927001 2 0 0 0.0
VBH610 Poultry Meat, Egg And Honey Examination Methods 927001 2 2 0 0.0
VBH611 Histological And Histometric Evaluation Of Meat And Meat Products 927001 2 2 0 0.0
VBH612 Food Sanitation 927001 3 0 0 0.0
VBH613 Food Contaminants 927001 3 0 0 0.0
VBH614 Zoonosis 927001 3 0 0 0.0
VBH615 Starter Cultures Used in Food Industry 927001 3 0 0 0.0
VBH616 Foodborne Infections And Toxications 927001 3 0 0 0.0
VBH617 Milk Products Technology 927001 3 0 0 0.0
VBH618 Fermentated Milk Products Technologies 927001 3 0 0 0.0
VBH619 Drinking Milk Technology 927001 3 0 0 0.0
VBH620 Cheese Technology 927001 2 0 0 0.0
VBH621 Concentrated Milk Products Technology 927001 2 0 0 0.0
VBH622 Butter Technology 927001 2 0 0 0.0
VBH623 Ice Cream Technology 927001 2 0 0 0.0
VBH624 Food Toxicology 927001 3 0 0 0.0
VBH626 Fermented Meat Products Technology 927001 3 0 0 0.0
VBH627 Sausage - Salami Technology 927001 3 0 0 0.0
VBH628 Cured Meat Products Technology 927001 2 0 0 0.0
VBH629 Poultry Meat Products Technology 927001 2 0 0 0.0
VBH630 Poultry Meat Inspections 927001 3 0 0 0.0
VBH631 Slaughterhouse Sanitation 927001 3 0 0 0.0
VBH634 Food Quality Control 927001 3 0 0 0.0
VBH636 Dairy Hygiene 927001 3 0 0 0.0
VBH637 Food Conservation 927001 2 2 0 0.0
VBH638 Water Hygiene And Examination Methods 927001 2 2 0 0.0
VBH639 Probiotic Fermented Milk Product And Technology 927001 2 2 0 0.0
VBH640 Meat Science 927001 3 0 0 0.0
VBH641 Dairy Science 927001 3 0 0 0.0
SBE-2 / Optional Subject
Course Unit Code Course Unit Title Type of Course T P L ECTS
VBH605 Food Hygiene 927001 3 0 0 0.0
VBH606 Poultry Meat Hygiene 927001 3 0 0 0.0
VBH607 Food Legislation 927001 3 0 0 0.0
VBH609 Food Quality Control 927001 2 0 0 0.0
VBH610 Poultry Meat, Egg And Honey Examination Methods 927001 2 2 0 0.0
VBH611 Histological And Histometric Evaluation Of Meat And Meat Products 927001 2 2 0 0.0
VBH612 Food Sanitation 927001 3 0 0 0.0
VBH613 Food Contaminants 927001 3 0 0 0.0
VBH614 Zoonosis 927001 3 0 0 0.0
VBH615 Starter Cultures Used in Food Industry 927001 3 0 0 0.0
VBH616 Foodborne Infections And Toxications 927001 3 0 0 0.0
VBH617 Milk Products Technology 927001 3 0 0 0.0
VBH618 Fermentated Milk Products Technologies 927001 3 0 0 0.0
VBH619 Drinking Milk Technology 927001 3 0 0 0.0
VBH620 Cheese Technology 927001 2 0 0 0.0
VBH621 Concentrated Milk Products Technology 927001 2 0 0 0.0
VBH622 Butter Technology 927001 2 0 0 0.0
VBH623 Ice Cream Technology 927001 2 0 0 0.0
VBH624 Food Toxicology 927001 3 0 0 0.0
VBH626 Fermented Meat Products Technology 927001 3 0 0 0.0
VBH627 Sausage - Salami Technology 927001 3 0 0 0.0
VBH628 Cured Meat Products Technology 927001 2 0 0 0.0
VBH629 Poultry Meat Products Technology 927001 2 0 0 0.0
VBH630 Poultry Meat Inspections 927001 3 0 0 0.0
VBH631 Slaughterhouse Sanitation 927001 3 0 0 0.0
VBH634 Food Quality Control 927001 3 0 0 0.0
VBH635 Meat Science And Technology 927001 3 0 0 0.0
VBH636 Dairy Hygiene 927001 3 0 0 0.0
VBH637 Food Conservation 927001 2 2 0 0.0
VBH638 Water Hygiene And Examination Methods 927001 2 2 0 0.0
VBH639 Probiotic Fermented Milk Product And Technology 927001 2 2 0 0.0
VBH640 Meat Science 927001 3 0 0 0.0
VBH641 Dairy Science 927001 3 0 0 0.0