| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM246A | Microbiological Applications in Food Industry | Elective | 1 | 2 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| To get student to comprehend the problems arised from microorganisms in food industry, methods to prevent microbial growing in foods and important microorganisms for food industry |
| Name of Lecturer(s) |
| Prof.Dr. Mustafa GÜRSES |
| Learning Outcomes |
| 1 | learn the factors on microbial growth in foods | | 2 | learn organization of food microbiology laboratory and laboratory rules | | 3 | identify microorganism groups growing in foods and learn their effects on foods | | 4 | learn important of sanitation and hygiene in food industry | | 5 | learn important of the Hazard Analysis Critical Control Points (HACCP) in food industry | | 6 | learn the microbiological fisk factors in foods |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Microorganisms in food industry,important of microbiology and microbial applications. |
| Weekly Detailed Course Contents |
|
| 1 | Factors on microbial growth in foods | | | | 2 | Organization of food microbiology laboratory and its working principals | | | | 3 | Microbiology of milk and dairy products | | | | 4 | Microbiology of fruit and vegetables | | | | 5 | Microbiology of refrigerated and frozen foods | | | | 6 | Microbiology of meat and water products | | | | 7 | Microbial risks in potable water and beverage industry | | | | 8 | Midterm exam | | | | 9 | Microbiology of alcoholic beverages | | | | 10 | Microbiology of bread, cake and bakery products | | | | 11 | Microbial risks in canned foods | | | | 12 | Risks of fungi contamination in foods and its analysis methods | | | | 13 | Microbial risks in low humidity foods | | | | 14 | Sanitation and hygiene in food industry | | | | 15 | Hazard analysis critical control points in food industry | | |
|
| Recommended or Required Reading |
| Mehmet Pala, 1993. Microbiyology in Food Industry and Its Applications, TUBİTAK MAM , Department of Food and colding Technology, NO. 124.
Selahattin Sert, 1997. General Microbiology. Atatürk Uni. Faculy of Agriculture Course Publications, No: 195, Erzurum. Selahattin Sert. Food Microbiology Course Notes. Internet |
| 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 | 14 | 3 | 42 |
| Attending Lectures | 14 | 4 | 56 |
| Self Study | 14 | 2 | 28 |
| Individual Study for Mid term Examination | 2 | 10 | 20 |
| Individual Study for Final Examination | 1 | 20 | 20 |
| Homework | 2 | 10 | 20 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | | | | | LO2 | 3 | | | | | LO3 | 4 | | | | | LO4 | 5 | | | | | LO5 | 3 | | | | | LO6 | 5 | | | |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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