| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GT112B2 | Food Microbiology | Compulsory | 1 | 2 | 3 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| To give information on basic concepts of microorganisms associated to foods, sources of microbial contamination to foods, factors affecting the growth of microorganisms in foods, food preservation methods and foodborne diseases. |
| Name of Lecturer(s) |
| Dr.Öğr.Üyesi Kübra ÇİNAR TOPÇU |
| Learning Outcomes |
| 1 | Knows food microbiology and its parts | | 2 | Makes classification and nomenclature of microorganisms | | 3 | Makes comments about microorganisms | | 4 | Knows the internal and external environmental factors affecting the microorganisms | | 5 | To comment on the control of microorganisms by physical and chemical methods |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| The subject and history of food microbiology, Bacteria and their important properties, important in terms of food microbiology, mold fungi, yeasts and features, the microorganism transmitted to the food source, factors affecting microbiological development in food: internal factors and external factors. Sources of contamination in food, Protection from food poisoning. |
| Weekly Detailed Course Contents |
|
| 1 | Subject and History of Food Microbiology
| | | | 2 | Deterioration of Food
| | | | 3 | Sources of microorganism contamination, Factors affecting microorganism development
| | | | 4 | Important groups of microorganisms in food : Bacteria 1
| | | | 5 | Important groups of microorganisms in food : Bacteria 2
| | | | 6 | Important groups of microorganisms in food : Yeast
| | | | 7 | Important groups of microorganisms in food: Molds
| | | | 8 | Midterm Exam
| | | | 9 | Microbial spoilage in meat, meat products and poultry meat
| | | | 10 | Microbial spoilage in seafood
| | | | 11 | Microbial spoilage of milk and milk products
| | | | 12 | Microbial spoilage of eggs, microbial spoilage of fresh fruits and vegetables
| | | | 13 | Microbial spoilage in canned foods, microbial spoilage of grain products
| | | | 14 | Food Poisoning, Foodborne Infections
| | | | 15 | Food Poisoning, Foodborne Infections
| | |
|
| Recommended or Required Reading |
| Erkmen, O. 2013. Gıda Mikrobiyolojisi. Sidas Medya, İzmir. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Self Study | 10 | 3 | 30 |
| Individual Study for Mid term Examination | 3 | 3 | 9 |
| Individual Study for Final Examination | 4 | 4 | 16 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 1 | 3 | 1 | 4 | 3 | | LO2 | 1 | 3 | 1 | 4 | 3 | | LO3 | 1 | 3 | 1 | 4 | 3 | | LO4 | 1 | 4 | 4 | 4 | 3 | | LO5 | 1 | 4 | 4 | 4 | 3 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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