| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | G304B2 | Food Microbiology II | Compulsory | 3 | 6 | 3 |
|
| 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 | Knowledge of the relationship between m/o & the food, sources of microbial contamination | | 2 | Ability to assess factors affecting microbial growth | | 3 | Ability to identify indicator m/o & pathogens | | 4 | Knowledge of food-borne diseases & assessment of their importance in terms of the food industry | | 5 | Knowledge of methods used to inactivate m/o |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Microorganisms and foods. Sources of contamination to foods. Factors affecting the growth of microorganisms in foods (instrinsic factors, extrinsic factors). Food preservation methods (prevention of contamination and removal of contaminants from foods, inhibition of microbial growth, destruction of microorganisms in foods). Foodborne diseases, epidemiology and conrol of foodborne pathogens. |
| Weekly Detailed Course Contents |
|
| 1 | Taxonomy, role and significance of Foodborne microorganisms, conditions for microbial growth in food | | | | 2 | Determining microorganisms and/or their products in foods: Physical, Chemical, Molecular and Immunological methods | | | | 3 | Determining microorganisms and/or their products in foods: Physical, Chemical, Molecular and Immunological methods | | | | 4 | Foodborne Bacteria and diseases: Gram-negatives; Salmonella and Shigella, Escherichia coli O157:H7, Other Gram-negative bacteria | | | | 5 | Foodborne Bacteria and diseases: non-sporulating Gram-positives: Staphylococcus aureus, Listeria monocytogenes, Other Gram-positive bacteria | | | | 6 | Foodborne Bacteria and diseases: Spore-forming bacteria, Clostridium botulinum, Clostridium perfringens and Bacillus cereus | | | | 7 | Foodborne viral diseases, Foodborne diseases caused by fungi,The importance of Biofilms for foods safety | | | | 8 | Midterm | | | | 9 | Food Preservation: Using chemicals and lactic acid bacteria | | | | 10 | High temparature food preservation and characteristics of thermophilic microorganisms, Low temperature of food preservation and characterisitcs of psychrotrophic microorganisms, Food safety indicators and microbial criteria | | | | 11 | General aspects of modern food biotechnology applications | | | | 12 | Modern food biotechnology applications: Enymes produced by microorganisms | | | | 13 | Fats from microorganisms, Production of oligosahharites, aminoacids, vitamins for food industry, Production of other subtances added to foods | | | | 14 | Indicator & pathogen m/o in food, food safety & sanitation indicators, shelf-life indicators | | | | 15 | Food safety & HACCP | | |
|
| Recommended or Required Reading |
| 1) Gıda Mikrobiyolojisi, Ünlütürk ve Turantaş, 2003 2) Gıda Mikrobiyolojisi, Osman Erkmen, 2010. |
| 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 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 2 | 28 |
| Laboratory | 14 | 2 | 28 |
| Individual Study for Mid term Examination | 1 | 15 | 15 |
| Individual Study for Final Examination | 1 | 25 | 25 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 5 | 5 | 5 | 4 | 5 | | LO2 | 5 | 5 | 5 | 5 | 5 | 4 | | LO3 | 5 | 5 | 5 | 4 | 5 | 5 | | LO4 | 5 | 5 | 5 | 5 | 5 | 5 | | LO5 | 5 | 5 | 4 | 5 | 5 | 5 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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