| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM256A | Gıdalarda Mikrobiyolojik Kalite Kontrolü | Elective | 1 | 2 | 6 |
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| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| To build up detailed knowledge on the importance and objective of microbiological quality control in foods, execution of analyses and evaluation of results. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Explains the importance of microbiological quality control | | 2 | Grasps the importance of taking samples and can actually take samples | | 3 | Detects/enumerates pathogenic microorganism | | 4 | Knows microbiological criteria of in food | | 5 | Interprets the microbiological standards | | 6 | Explains the effects of microorganisms that cause spoilage in the foods |
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| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
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| Recommended Optional Programme Components |
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| Course Contents |
| This course deals with the importance and objective of microbiological quality control in foods, execution of microbiologicalanalyses and evaluation of results, and microbiological standards. |
| Weekly Detailed Course Contents |
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| 1 | The importance and purpose of microbiological quality control | | | | 2 | Sampling from foods | | | | 3 | Detection of C. botulinum | | | | 4 | Detection and Enumeration of L.monocytogenes | | | | 5 | Detection and Enumeration of S.aureus | | | | 6 | Detection and Enumeration of V.parahaemolyticus | | | | 7 | Detection of Salmonella | | | | 8 | Microbiological analyses in meat and meat products and related standards | | | | 9 | Microbiological analyses in fish and other seafoods and related standards | | | | 10 | Microbiological analyses in ready-dried soups and spices and related standards | | | | 11 | Microbiological analyses in milk and milk products and related standards | | | | 12 | Microbiological analyses in cereal and cereal products and related standards | | | | 13 | Microbiological analyses in fruits and vegetables and related standards | | | | 14 | Microbiological analyses in canned foods and related standards | | |
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| Recommended or Required Reading |
| Spencer, J.F.T., Spencer, A.L.R.,2001. Food microbiology protocols. Humana press.USA |
| 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) | |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Team/Group Work | 5 | 6 | 30 |
| Individual Study for Mid term Examination | 1 | 18 | 18 |
| Individual Study for Final Examination | 1 | 19 | 19 |
| Reading | 14 | 3 | 42 |
| Performance | 14 | 4 | 56 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | | | | | LO2 | 4 | | | | | LO3 | 5 | | | | | LO4 | 5 | | | | | LO5 | 4 | | | | | LO6 | 4 | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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