Erciyes University - Info Package

Course unit title	Level of course unit	Course unit code	Type of course unit	Semester of course unit	Local credit	ECTS credit	Syllabus
FOOD MICROBIOLOGY LAB.	Third cycle	GM 318		6	2.00	2.00	Print

Description of course unit

Prerequisites and course requisities	None
Language of instruction	Turkish
Coordinator	Assoc. Prof.Zülal KESMEN
Lecturer(s)	Assoc. Prof.Zülal KESMEN
Teaching assitant(s)	Asist. Ahmet E. Yetiman, Asist. Ceyda Özcan, Asist. Tülay Aygün
Mode of delivery	Practical
Course objective	The students will be equipped with practical knowledge on food microbiology practice and analysis.
Course description	The course covers basic laboratory methods for the development, counting, dyeing and microscopic examination of foodborne microorganisms in the laboratory.

Course contents

1	Sampling for microbiological examination of foods
2	Dilution Preparation and Microbiological Inoculation Methods
3	Coliform Bacteria in Foods and Fecal Origin E. coli
4	Identification of coliform bacteria (IMVIC test)
5	Coliform Counts by EMS method in water
6	Total Mesophilic Aerophilic, Psychrophile, Thermophilic Bacteria in Foods (Spreading method)
7	Midterm exam
8	Total yeast and mold counts in foods
9	Anaerobic bacteria counts in foods
10	Lipolytic and proteolytic bacteria counts in foods
11	Counts of S. aureus in foods
12	Sallmonella analysis in foods
13	Validation Tests in Microorganisms
14	Counts of LAB Bacteria in foods
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16
17
18
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20

Learning outcomes of the course unit

1	Demonstrate practical skills culture media handling
2	The ability to develop microorganisms in liquid and solid culture media
3	Demonstrate practical skills in the use of microscope
4	Ability to determine properties of microorganisms using staining methods
5	Learning microorganism counting methods
6	Learning methods of defining an unknown microorganism
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10

*Contribution level of the course unit to the key learning outcomes

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45
Number of stars refer to level of contribution from 1 (the least) to 5 (the most)

Planned learning activities, teaching methods and ECTS work load

	Quantity	Time (hour)	Quantity*Time (hour)
Lectures (face to face teaching)	13	2	26
Study hours out of classroom (study before and after the class)	0	0	0
Homework	0	0	0
Presentation / seminar	0	0	0
Quiz	0	0	0
Preparation for midterm exams	1	10	10
Midterm exams	1	2	2
Project (term paper)	0	0	0
Laboratuar	0	0	0
Field study	0	0	0
Preparation for final exam	1	20	20
Final exam	1	2	2
Research	0	0	0
Total work load			60
ECTS			2.00

Assessment methods and criteria

Evaluation during semester	Quantity	Percentage
Midterm exam	1	40
Quiz	0	0
Homework	0	0
Semester total		40
Contribution ratio of evaluation during semester to success		40
Contribution ratio of final exam to success		60
General total		100

Recommended and required reading

Textbook	Gıda Mikrobiyoloji Laboratuvarı, A. Ünlütürk, F. Turantaş, 2015
Additional references	-

Files related to the course unit