BAYBURT University Information Package / Course Catalogue

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Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
G216.2B2Microbial Quality ControlElective243
Level of Course Unit
First Cycle
Objectives of the Course
The objectives of the course are to give information about foodborne pathogens and toxins; raw materials, personnel and food processing hygiene, Cleaning and sanitation in food processing; Microbiological quality control in food chain and HACCP System; Sampling, sampling plans; Microbiological analysis; Microbiological standards; Methods used in the microbiological quality control of foods; Application of microbiological quality control in some foods.
Name of Lecturer(s)
Learning Outcomes
1Knowledge about food-borne pathogenic microorganisms and food spoilage microorganisms
2Knowledge about personnel, kitchen and food processing facilities hygiene
3Explaination of basic principles and practices of cleaning and sanitation in food processing facilities
4Explanation of the concepts of quality control with respect to the microbiological quality of foods and the explanation of concept of HACCP System
5Description and application of the microbiological criteria set for foods by official organizations
6Application of the methods used for sampling of foods
7Knowledge about the factors used to determine a sampling plan
8Demonstrate the methods used in the microbiological quality control of foods
Mode of Delivery
Normal Education
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Control of foodborne diseases and food spoilage, Control of foodborne diseases and food spoilage, Personnel hygiene, Kitchen hygiene, Hygiene in food purchasing, storage and food production, Cleaning and Disinfection, Microbiological quality control in food chain and HACCP System, Sampling, sampling plans and preparation of food homogenates, Microbiological analysis, Microbiological standards, Methods used in the microbiological quality control of foods, Application of microbiological quality control in some foods
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Foodborne diseases and microbiological food spoilageSubject expression
2Foodborne diseases and microbiological food spoilageSubject expression
3Personnel and kitchen hygieneSubject expression
4Personnel and kitchen hygiene Subject expression
5Hygiene in food processing Subject expression
6Hygiene in food processing Subject expression
7Cleaning and disinfection in food processing Subject expression
8Midterm exam
9Microbiological quality control in food chain and HACCP System Subject expression
10Sampling and sampling plans in microbiological quality control Subject expression
11Testing methods used in microbiological quality control Subject expression
12Testing methods used in microbiological quality control Subject expression
13Microbiological criteria and establishing microbiological criteria Subject expression
14Microbiological quality control in some foodsSubject expression
15Microbiological quality control in some foods Subject expression
16Final exam
Recommended or Required Reading
Hobbs B.C. and Roberts D. “Food Poisoning and Food Hygiene”, Edward Arnold, U.S.A., 1987. ICMSF, “Microorganisms in Foods 1; Their significance and methods of enumeration”, University of Toronto Press, 1988. ICMSF, “Microorganisms in Foods 2; Sampling for Microbiological Analysis: Principle and Specific Applications”, University of Toronto Press, 1986. ICMSF, “Microorganisms in Foods 5; Characteristics of Microbial Pathogens”, Blackie Academic Professional, 1996. ICMSF, “Microorganisms in Foods 6; Food Commodities”, Blackie Academic Professional, 1998. Jay, J. M., “ Modern Food Microbiology” Chapman & Hall, New York, 1992. Marriot, N.G., “Principles of Food Sanitation” Van Nostrand Reinfold, New York, 1989. RECOMMENDED READING: Göktan, D., Tunçel, G. “Temel Gıda Hijyeni”, Meta Basım, İzmir, 2010. Karapınar, M., “Gıdaların Mikrobiyolojik Kalite Kontrolü”, Ege Üniversitesi Basımevi, 1995. Kayardı, S., “Gıda Hijyeni ve Sanitasyon”, Sidas Ltd. Şti., İzmir, 2008. Konu ile ilgili yönetmelikler, standartlar
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination122
Attending Lectures15230
Report Presentation11010
Individual Study for Mid term Examination11010
Individual Study for Final Examination11212
Reading12224
TOTAL WORKLOAD (hours)90
Contribution of Learning Outcomes to Programme Outcomes
PO
1		PO
2		PO
3		PO
4		PO
5		PO
6
LO1      
LO2      
LO3      
LO4      
LO5  4   
LO6   4  
LO7    4 
LO8      
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High