| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | G303B2 | Food Microbiology I | Compulsory | 3 | 5 | 4 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| To provide the students with the knowledge of m/o important in terms of the food industry. To promote the students to assess factors affecting microbial growth, precautions to control microbial growth & methods of food storage. To promote the students to study the microflora in a varity of food groups so as to assess their importance in terms of food spoilage & food safety. To provide the students with the knowledge of starter culturs & their utilization in thefood industry. |
| Name of Lecturer(s) |
| Doç. Dr. Ayla ARSLANER |
| Learning Outcomes |
| 1 | Have knowledge on themes of food microbiology and its history | | 2 | Have knowledge on properties of bacteria | | 3 | Have knowledge on important mold and yeast types | | 4 | Have knowledge on important bacteria types and its general properties. | | 5 | Have knowledge on the enternal microbial growth factors | | 6 | Have knowledge on differences between bacteriayeast and mould. | | 7 | Have knowledge on the microflora of fruits and vegetables, cereals, fermented and canned foods and their spoilage types. | | 8 | Laboratory experience on basic principles of microbiological analysis of foods | | 9 | Microbiological evaluation of milk and dairy products, meat and meat products, seafoods, poultry, eggs and egg products, fruits, vegetables and their products, spices, cereals, miscellaneous foods, oil and fat based foods | | 10 | Have knowledge on Food-borne illness; Microbial food poisoning. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Associating microorganisms with food. Characteristics of microorganisms that dominate in food. Sources and importance of microorganisms in food. Food-borne pathogens. Storage methods of food. Food safety and quality indicators, microbiological standards |
| Weekly Detailed Course Contents |
|
| 1 | Relationship between m/o & the food, sources of microbial contamination | | | | 2 | Factors affecting microbial growth, internal factors, external factors, concept of blocking | | | | 3 | Indicator & pathogen m/o in food, food safety & sanitation indicators, shelf-life indicators | | | | 4 | Food-borne diseases | | | | 5 | Prevention of contamination & removal of m/o, food storage using chemical agents, refrigerated & frozen storage | | | | 6 | Decreasing water activity, controlled atmosphre & modified atmosphere storage, antagonistic m/o | | | | 7 | Inactivation of m/o & alternative storage methods | | | | 8 | Midterm | | | | 9 | Microbial spoilage of meat & meat products | | | | 10 | Microbial spoilage of milk & milk products | | | | 11 | Microbial spoilage of egg & egg products | | | | 12 | Microbial spoilage of fruits & vegetables & related products | | | | 13 | Microbial spoilage of canned products | | | | 14 | Microbial spoilage of cereal & cereal products | | |
|
| Recommended or Required Reading |
| 1) Gıda Mikrobiyolojisi, Ünlütürk ve Turantaş, 2003 2) Gıda Mikrobiyolojisi, Osman Erkmen, 2010.
Practical Food Microbiology, D.roberts, M Grrenwood, 2003 |
| 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 | | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 2 | 28 |
| Laboratory | 14 | 2 | 28 |
| Self Study | 14 | 2 | 28 |
| Individual Study for Mid term Examination | 2 | 6 | 12 |
| Individual Study for Final Examination | 1 | 6 | 6 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 5 | 5 | 5 | 5 | 5 | | LO2 | 4 | 5 | 5 | 5 | 5 | 5 | | LO3 | 5 | 3 | 4 | 5 | 5 | 5 | | LO4 | 5 | 5 | 5 | 4 | 5 | 3 | | LO5 | 5 | 4 | 3 | 5 | 5 | 5 | | LO6 | 5 | 5 | 5 | 5 | 4 | 5 | | LO7 | 5 | 5 | 5 | 5 | 5 | 5 | | LO8 | 5 | 5 | 5 | 5 | 5 | 5 | | LO9 | 5 | 5 | 5 | 5 | 5 | 5 | | LO10 | 5 | 5 | 5 | 5 | 5 | 5 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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