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

Third Cycle

Specific Admission Requirements

Faculty of Veterinary Medicine graduates may apply to the Ph.D. 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 28 credits of courses (70 ECTS) taken and passed the course and one seminar course (at least 75 points out of 100), to be. 2. PhD qualification stage to be passed with success, 3 Arguing before thejury on the subject of the thesis prepared to succeed in a field.qualification phase,

Profile of The Programme

PhD 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. Make post-doctoral training in scientific research consultancy.
  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.
  9. Technological developments in the field of professional knowledge and constantly updates.

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
VBH715 927001 3 0 0 0.0
VBH753Dairy Science 927001 3 0 0 0.0
VBH755Scientific 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
SBESDRSeminar 927001 0 4 0 0.0
VBH702Food Chemistry-II 927001 3 0 0 0.0
VBH704Food Microbiology-II 927001 3 0 0 0.0
VBH754Meat Science 927001 3 0 0 6.0
Total 13 4 0 6.0
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
Semester 5
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 6
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 7
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 8
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
VBH705 Milk Hygiene 927001 3 0 0 0.0
VBH706 Food Conservation 927001 3 0 0 0.0
VBH707 Meat Hygiene 927001 2 2 0 0.0
VBH708 Food Safety And Quality Control 927001 3 0 0 0.0
VBH709 Foodborne Infections And Toxications 927001 3 0 0 0.0
VBH710 Veterinary Public Health 927001 3 0 0 0.0
VBH712 Seafood And Examination Methods 927001 2 2 0 0.0
VBH713 Poultry Meat, Egg And Honey Examination Methods 927001 2 2 0 0.0
VBH714 Differentiation Of Meat Species And Meat Products 927001 2 2 0 0.0
VBH716 Water Hygiene And Examination Methods 927001 2 2 0 0.0
VBH717 Industrial Microbiology 927001 3 0 0 0.0
VBH718 Veterinary Drug Residues in Foods Of Animal Origin 927001 3 0 0 0.0
VBH719 Food Mycology 927001 3 0 0 0.0
VBH720 Food Sanitation 927001 3 0 0 0.0
VBH721 Milk Products Technology 927001 3 0 0 0.0
VBH722 Food Legislation 927001 3 0 0 0.0
VBH723 Food Contaminants 927001 3 0 0 0.0
VBH724 Meat Products Technology 927001 3 0 0 3.0
VBH725 Food Additives 927001 3 0 0 0.0
VBH726 Food Packages 927001 3 0 0 0.0
VBH727 Food Biotechnology 927001 3 0 0 0.0
VBH728 Food Enzymology 927001 3 0 0 0.0
VBH729 immunological Methods in Food Analysis 927001 3 0 0 0.0
VBH730 Slaughterhouse By Products Technology 927001 3 0 0 0.0
VBH731 Food Industry Waste Products And Evaluation 927001 3 0 0 0.0
VBH732 Fermented Milk Products Technology 927001 3 0 0 0.0
VBH733 Drinking Milk Technology 927001 3 0 0 0.0
VBH734 Cheese Technology 927001 3 0 0 0.0
VBH735 Concentrated Milk Products Technology 927001 2 0 0 0.0
VBH736 Butter Technology 927001 2 0 0 0.0
VBH737 Ice Cream Technology 927001 2 0 0 0.0
VBH738 Dairy Hygiene 927001 3 0 0 0.0
VBH739 Milk By Product Technology 927001 2 0 0 0.0
VBH740 Food Toxicology 927001 3 0 0 0.0
VBH742 Fermented Meat Products Technology 927001 3 0 0 0.0
VBH743 Sausage - Salami Technology 927001 3 0 0 0.0
VBH744 Cured Meat Products Technology 927001 2 0 0 0.0
VBH745 Poultry Products Technology 927001 3 0 0 0.0
VBH746 Poultry Meat Inspection 927001 3 0 0 0.0
VBH747 Poultry Meat Hygiene 927001 3 0 0 0.0
VBH749 Probiotic Fermented Milk Product And Technology 927001 2 2 0 0.0
VBH750 Cooling And Freezing Methods For Meat Preservation 927001 2 0 0 0.0
VBH751 Histological And Histometric Evaluation Of Meat And Meat Products 927001 2 2 0 0.0
VBH752 Parasites For Meat And Fish Inspection 927001 2 2 0 0.0
SBE-2 / Optional Subject
Course Unit Code Course Unit Title Type of Course T P L ECTS
VBH705 Milk Hygiene 927001 3 0 0 0.0
VBH706 Food Conservation 927001 3 0 0 0.0
VBH707 Meat Hygiene 927001 2 2 0 0.0
VBH708 Food Safety And Quality Control 927001 3 0 0 0.0
VBH709 Foodborne Infections And Toxications 927001 3 0 0 0.0
VBH710 Veterinary Public Health 927001 3 0 0 0.0
VBH712 Seafood And Examination Methods 927001 2 2 0 0.0
VBH713 Poultry Meat, Egg And Honey Examination Methods 927001 2 2 0 0.0
VBH714 Differentiation Of Meat Species And Meat Products 927001 2 2 0 0.0
VBH716 Water Hygiene And Examination Methods 927001 2 2 0 0.0
VBH717 Industrial Microbiology 927001 3 0 0 0.0
VBH718 Veterinary Drug Residues in Foods Of Animal Origin 927001 3 0 0 0.0
VBH719 Food Mycology 927001 3 0 0 0.0
VBH720 Food Sanitation 927001 3 0 0 0.0
VBH721 Milk Products Technology 927001 3 0 0 0.0
VBH722 Food Legislation 927001 3 0 0 0.0
VBH723 Food Contaminants 927001 3 0 0 0.0
VBH724 Meat Products Technology 927001 3 0 0 0.0
VBH725 Food Additives 927001 3 0 0 0.0
VBH726 Food Packages 927001 3 0 0 0.0
VBH727 Food Biotechnology 927001 3 0 0 0.0
VBH728 Food Enzymology 927001 3 0 0 0.0
VBH729 immunological Methods in Food Analysis 927001 3 0 0 0.0
VBH730 Slaughterhouse By Products Technology 927001 3 0 0 0.0
VBH731 Food Industry Waste Products And Evaluation 927001 3 0 0 0.0
VBH732 Fermented Milk Products Technology 927001 3 0 0 0.0
VBH733 Drinking Milk Technology 927001 3 0 0 0.0
VBH734 Cheese Technology 927001 3 0 0 0.0
VBH735 Concentrated Milk Products Technology 927001 2 0 0 0.0
VBH736 Butter Technology 927001 2 0 0 0.0
VBH737 Ice Cream Technology 927001 2 0 0 0.0
VBH738 Dairy Hygiene 927001 3 0 0 0.0
VBH739 Milk By Product Technology 927001 2 0 0 0.0
VBH740 Food Toxicology 927001 3 0 0 0.0
VBH742 Fermented Meat Products Technology 927001 3 0 0 0.0
VBH743 Sausage - Salami Technology 927001 3 0 0 0.0
VBH744 Cured Meat Products Technology 927001 2 0 0 0.0
VBH745 Poultry Products Technology 927001 3 0 0 0.0
VBH746 Poultry Meat Inspection 927001 3 0 0 0.0
VBH747 Poultry Meat Hygiene 927001 3 0 0 0.0
VBH749 Probiotic Fermented Milk Product And Technology 927001 2 2 0 0.0
VBH750 Cooling And Freezing Methods For Meat Preservation 927001 2 0 0 0.0
VBH751 Histological And Histometric Evaluation Of Meat And Meat Products 927001 2 2 0 0.0
VBH752 Parasites For Meat And Fish Inspection 927001 2 2 0 0.0