| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | BD210B | Food Microbiology | Compulsory | 2 | 4 | 4 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| The aim of this course is to teach students basic concepts and applications of food microbiology. |
| Name of Lecturer(s) |
| Dr. Öğretim Üyesi Fatma CEBECİ |
| Learning Outcomes |
| 1 | To learn the survival and death processes of microorganisms and to be able to define related environmental factors. | | 2 | Understanding the deterioration processes of foods. | | 3 | Identification of foodborne diseases. | | 4 | To be able to explain the basic diagnostic methods in foodborne infections. | | 5 | To know the beneficial aspects of microorganism and nutrient relationship: to be able to define concepts of fermentation, probiotic and prebiotic. |
|
| Mode of Delivery |
| Second Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| The life and death of microorganisms, biosecurity, Degradation of meat, poultry and seafood, Deterioration in milk and dairy products, Degradation of vegetables and fruits, deterioration of nuts and grains, Food-borne pathogenic bacteria, Toxigenic fungi Epidemiology of intrinsic diseases, Food-borne viral pathogens and prions, Food and waterborne parasites, Advanced techniques in food microbiology. |
| Weekly Detailed Course Contents |
|
| 1 | Reproductive, life and death of microorganisms in food | | | | 2 |
Degradation of meat, poultry and seafood | | | | 3 |
Deterioration in milk and dairy products | | | | 4 |
Toxigenic Aspergillus species, Toxigenic Penicillium species, Fusaria and other toxigenic molds | | | | 5 |
Deterioration of vegetables and fruits, deterioration in nuts and grains, food-borne pathogenic bacteria 1 | | | | 6 |
Food pathogenic bacteria 2 and 3 | | | | 7 |
Epidemiology of foodborne diseases
| | | | 8 | MIDTERM EXAM | | | | 9 |
Food-borne viral pathogens and prions | | | | 10 |
Protectors and protection methods, fermentation | | | | 11 |
Food pathogenic bacteria | | | | 12 |
Food and waterborne parasites | | | | 13 |
Advanced techniques in food microbiology | | | | 14 |
Food safety systems
| | | | 15 | General Discussion | | |
|
| Recommended or Required Reading |
| • Food Mıcrobıology, Mıchael P Doyle And Lary R Beuchat 2007.
• Ünlütürk, A., Turantaş, F. Gıda Mikrobiyolojisi. Mengi Tan Basımevi, İzmir, 1999.
• Erol,İ. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, 2007 |
| 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 | 2 | 28 |
| Case Study | 1 | 2 | 2 |
| Criticising Paper | 8 | 1 | 8 |
| Self Study | 14 | 2 | 28 |
| Individual Study for Mid term Examination | 2 | 5 | 10 |
| Individual Study for Final Examination | 4 | 5 | 20 |
| Reading | 8 | 2 | 16 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 4 | 2 | 4 | 5 | 3 | 1 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | | LO2 | 5 | 4 | 2 | 4 | 5 | 3 | 1 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | | LO3 | 5 | 4 | 2 | 4 | 5 | 3 | 1 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | | LO4 | 5 | 4 | 2 | 4 | 5 | 3 | 1 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | | LO5 | 5 | 4 | 2 | 4 | 5 | 3 | 1 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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