Bayburt University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
GM205B	General Microbiology	Compulsory	2	3	4

Level of Course Unit

First Cycle

Objectives of the Course

Introduction to fundamental microbiology terms and to provide background needed to food microbiology lesson.

Name of Lecturer(s)

Doç. Dr.iAybike KAMİLOĞLU

Learning Outcomes

1	Have knowledge on the scope and sections of general microbiology
2	Ability to evaluation of microbiology, microbial nomenclature and classification, have knowledge on the history of microbiology
3	Ability to make interpretation about microorganisms,
4	Have knowledge on the external microbial growth factors Knowledge the microorganism genetic.
5	Make interpretation about controlling microorganisms with physical and chemical methods.
6	In the following Laboratory skills; use of bright field microscope including recording accurately microscopic observations, Cultivation methods; Growth of microorganisms and growth requirements; Enumeration, isolation and identification methods.
7	Effectively express themselves in written and oral form by writing and presenting their research paper
8	Can make oral and written presentations at the end of the research.

Mode of Delivery

Normal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Introduction to microbiology, terminology, Classification, General characteristics of microbial groups and importance of them in food microbiology, Microbial metabolism, Microbial growth, Control of microorganisms, Immunology, genetic structure and mutations

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Introduction to microbiology		General rules for microbiology laboratory Tools and devices used in microbiology laboratory
2	Nomenclature and classification of microorganisms		Aseptic Techniques-1
3	Methods for the identification of microorganisms		Aseptic Techniques -2
4	General characteristics of groups of microorganisms		Use of microscope
5	General characteristics of groups of microorganisms		Bacterial Morphology Staining Techniques Simple Staining
6	General characteristics of groups of microorganisms		Gram Staining
7	General characteristics of groups of microorganisms		Negative Staining Spore Staining Capsule Staining
8	Midterm exam
9	Microbial metabolism		Cultural and morphological characteristics of moulds and yeasts
10	Microbial growth and the factors effecting the microbial growth		Investigations of microorganisms in the environment Pure culture, Streak plate method
11	Microbial growth and the factors effecting the microbial growth		Media and preparation of media
12	Microbial growth and the factors effecting the microbial growth		Preparation of dilutions Pour and spread plate methods
13	Microbial contamination sources and control of microorganisms		Laboratory exam
14	Microbial contamination sources and control of microorganisms		Microbial contamination sources and control of microorganisms
15	Microbial genetic, immunology and serology		Microbial genetic, immunology and serology

Recommended or Required Reading

1. Madigan, M.T., Martinko, J.M., Parker, J., “Biology of Microorganisms”, Prentice- Hall, 10th ed., 2003., 2. Boyd, R.F., “General Microbiology”, Times Mirror/ Mosby College Publ. 2nd ed., 1988. 3. ICMSF, “Microorganisms in Foods 6; Food Commodities”, Blackie Academic Professional, 1998. 4. Jay, J. M., “ Modern Food Microbiology”, Chapman & Hall, New York, 1992.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
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

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	2	2
Attending Lectures	14	2	28
Laboratory	14	2	28
Self Study	14	3	42
Individual Study for Mid term Examination	2	10	20
Individual Study for Final Examination	1	10	10
TOTAL WORKLOAD (hours)			131

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6
LO1	1	2	3	2	3	2
LO2	1	3	3	2	2	2
LO3	1	3	3	3	3	3
LO4	1	2	2	3	2	2
LO5	1	2	2	2	3	2
LO6	1	2	2	4	2	2
LO7	1	2	2	2	2	2
LO8	1	3	3	2	3	3

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High