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 Credit ECTS
SBE-1Optional Subject SDG 0 0 0 0.0 0.0
Total 0 0 0 0.0 0.0
Semester 2
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
SAUA100Specialization Field Course Zorunlu 4 0 0 0.0 0.0
SBE-2Optional Subject SDG 0 0 0 0.0 0.0
SBESYLSeminar Zorunlu 0 2 0 0.0 0.0
Total 4 2 0 0.0 0.0
Semester 3
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
SAUA100Specialization Field Course Zorunlu 4 0 0 0.0 0.0
SBETZThesis Zorunlu 0 0 0 0.0 30.0
Total 4 0 0 0.0 30.0
Semester 4
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
SAUA100Specialization Field Course Zorunlu 4 0 0 0.0 0.0
SBETZThesis Zorunlu 0 0 0 0.0 30.0
Total 4 0 0 0.0 30.0

Seçmeli Ders Grupları (SDG)

SBE-1 / Optional Subject
Course Unit Code Course Unit Title T P L Credit ECTS
VBH602 Food Chemistry-I 3 0 0 3.0 0.0
VBH603 Food Microbiology-I 3 0 0 3.0 0.0
VBH605 Food Hygiene 3 0 0 3.0 0.0
VBH606 Poultry Meat Hygiene 3 0 0 3.0 6.0
VBH607 Food Legislation 3 0 0 3.0 0.0
VBH609 Food Quality Control 2 0 0 2.0 0.0
VBH610 Poultry Meat, Egg And Honey Examination Methods 2 2 0 3.0 0.0
VBH611 Histological And Histometric Evaluation Of Meat And Meat Products 2 2 0 3.0 0.0
VBH612 Food Sanitation 3 0 0 3.0 0.0
VBH613 Food Contaminants 3 0 0 3.0 0.0
VBH614 Zoonosis 3 0 0 3.0 0.0
VBH615 Starter Cultures Used in Food Industry 3 0 0 3.0 0.0
VBH616 Foodborne Infections And Toxications 3 0 0 3.0 0.0
VBH617 Milk Products Technology 3 0 0 3.0 0.0
VBH618 Fermentated Milk Products Technologies 3 0 0 3.0 0.0
VBH619 Drinking Milk Technology 3 0 0 3.0 0.0
VBH620 Cheese Technology 2 0 0 2.0 0.0
VBH621 Concentrated Milk Products Technology 2 0 0 2.0 0.0
VBH622 Butter Technology 2 0 0 2.0 0.0
VBH623 Ice Cream Technology 2 0 0 2.0 0.0
VBH624 Food Toxicology 3 0 0 3.0 0.0
VBH626 Fermented Meat Products Technology 3 0 0 3.0 0.0
VBH627 Sausage - Salami Technology 3 0 0 3.0 0.0
VBH628 Cured Meat Products Technology 2 0 0 2.0 0.0
VBH629 Poultry Meat Products Technology 2 0 0 2.0 0.0
VBH630 Poultry Meat Inspections 3 0 0 3.0 0.0
VBH631 Slaughterhouse Sanitation 3 0 0 3.0 0.0
VBH634 Food Quality Control 3 0 0 3.0 0.0
VBH635 Meat Science And Technology 3 0 0 3.0 3.0
VBH636 Dairy Hygiene 3 0 0 3.0 0.0
VBH637 Gıda Muhafazası 3 0 0 3.0 0.0
VBH638 Water Hygiene And Examination Methods 2 2 0 3.0 0.0
VBH639 Probiotic Fermented Milk Product And Technology 2 2 0 3.0 0.0
VBH640 Meat Science 3 0 0 3.0 0.0
VBH641 Dairy Science 3 0 0 3.0 0.0
VBH642 Scientific Research Methods and Ethics 3 0 0 3.0 0.0
SBE-2 / Optional Subject
Course Unit Code Course Unit Title T P L Credit ECTS
VBH602 Food Chemistry-I 3 0 0 3.0 0.0
VBH603 Food Microbiology-I 3 0 0 3.0 0.0
VBH605 Food Hygiene 3 0 0 3.0 0.0
VBH606 Poultry Meat Hygiene 3 0 0 3.0 0.0
VBH607 Food Legislation 3 0 0 3.0 0.0
VBH609 Food Quality Control 2 0 0 2.0 0.0
VBH610 Poultry Meat, Egg And Honey Examination Methods 2 2 0 3.0 0.0
VBH611 Histological And Histometric Evaluation Of Meat And Meat Products 2 2 0 3.0 0.0
VBH612 Food Sanitation 3 0 0 3.0 0.0
VBH613 Food Contaminants 3 0 0 3.0 0.0
VBH614 Zoonosis 3 0 0 3.0 0.0
VBH615 Starter Cultures Used in Food Industry 3 0 0 3.0 0.0
VBH616 Foodborne Infections And Toxications 3 0 0 3.0 0.0
VBH617 Milk Products Technology 3 0 0 3.0 0.0
VBH618 Fermentated Milk Products Technologies 3 0 0 3.0 0.0
VBH619 Drinking Milk Technology 3 0 0 3.0 0.0
VBH620 Cheese Technology 2 0 0 2.0 0.0
VBH621 Concentrated Milk Products Technology 2 0 0 2.0 0.0
VBH622 Butter Technology 2 0 0 2.0 0.0
VBH623 Ice Cream Technology 2 0 0 2.0 0.0
VBH624 Food Toxicology 3 0 0 3.0 0.0
VBH626 Fermented Meat Products Technology 3 0 0 3.0 0.0
VBH627 Sausage - Salami Technology 3 0 0 3.0 0.0
VBH628 Cured Meat Products Technology 2 0 0 2.0 0.0
VBH629 Poultry Meat Products Technology 2 0 0 2.0 0.0
VBH630 Poultry Meat Inspections 3 0 0 3.0 0.0
VBH631 Slaughterhouse Sanitation 3 0 0 3.0 0.0
VBH634 Food Quality Control 3 0 0 3.0 0.0
VBH635 Meat Science And Technology 3 0 0 3.0 0.0
VBH636 Dairy Hygiene 3 0 0 3.0 0.0
VBH637 Gıda Muhafazası 3 0 0 3.0 0.0
VBH638 Water Hygiene And Examination Methods 2 2 0 3.0 0.0
VBH639 Probiotic Fermented Milk Product And Technology 2 2 0 3.0 0.0
VBH640 Meat Science 3 0 0 3.0 0.0
VBH641 Dairy Science 3 0 0 3.0 0.0
VBH642 Scientific Research Methods and Ethics 3 0 0 3.0 0.0