| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM270A | Food Microbiology Laboratory Installation And Practical Use | Elective | 1 | 2 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| To give information about fundamental laboratory knowledge and help students to gain required skills on food microbiology, to introduce diagnostic methods used in food microbiology. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | To gain knowledge on performing safely in a food microbiology lab | | 2 | To gain knowledge about basic microbiological techniques & microbial counting methods | | 3 | To gain knowledge about the microscope & ability to discriminate between bacteria, yeast and mold cells | | 4 | To gain knowledge about biochemical tests to discriminate microorganism | | 5 | To gain knowledge about counting some bacteria, yeast and mold in food |
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| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| History and development of microbiology, effects of microorganisms on science and technology
Interactions of microorganisms in food systems and in humans, interactions and relationships between microorganisms. Laboratory studies on these subjects
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| Weekly Detailed Course Contents |
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| 1 | Introduction, explanation of laboratory rules followed in food microbiology laboratories. | Lecture | | | 2 | Introduction of culture media and equipment used in food microbiology, explanation of sterilization methods | Lecture | | | 3 | Explanation of sampling methods used for microbiological analysis | Lecture | | | 4 | Sources of food spoiling microorganisms (analysis of hands, tap water, air, etc.) | Lecture | | | 5 | Methods used for detection of microbial loads of food stuffs (I) | Lecture | | | 6 | Methods used for detection of microbial loads of food stuffs (II) | Lecture | | | 7 | MID-TERM EXAM | | | | 8 | Isolation and identification of food-born microorganisms | Lecture | | | 9 | Diagnostic methods used for indicator and pathogen microorganisms (I) | Lecture | | | 10 | Diagnostic methods used for indicator and pathogen microorganisms (II) | Lecture | | | 11 | Microscopic counting methods (I) | Lecture | | | 12 | Microscopic counting methods (II) | Lecture | | | 13 | Microscopic counting methods (III) | Lecture | | | 14 | Applications on determination of microbial loads of different food stuffs | Lecture | | | 15 | FINAL EXAM | | |
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| Recommended or Required Reading |
| Gıda Mikrobiyolojisi ve Uygulamaları (Kadir Halkman) |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 30 | 100 | | SUM | 100 | |
| Final Examination | 70 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 30 | | End Of Term (or Year) Learning Activities | 70 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
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| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Team/Group Work | 5 | 6 | 30 |
| Experiment | 14 | 3 | 42 |
| Individual Study for Mid term Examination | 1 | 18 | 18 |
| Individual Study for Final Examination | 1 | 19 | 19 |
| Performance | 14 | 4 | 56 |
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| Contribution of Learning Outcomes to Programme Outcomes |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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