TÜRKÇE
LOG IN
  • Course Information Package
  • Bachelor's Degree >
  • Faculty of Science >
  • Chemistry
  • > FOOD MICROBIOLOGY I
About CIP
Skip Navigation Links

About the Course

Department Profile
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 I First cycle KVBH 621 1 6.00 6.00 Print
   
Description of course unit
Prerequisites and course requisities There is no requirement to take this course.
Language of instruction Turkish
Coordinator Assoc. Prof. Dr. Yeliz Yildirim
Lecturer(s) Assoc. Prof. Dr. Yeliz Yildirim
Teaching assitant(s) Dr. Serhat AL
Mode of delivery Courses will be taught theoretical by faculty members. In the theoretical lessons, using visual aids such as slides and projection will continue to the attention of the student''s course. Department facilities and laboratories will be used in the practical applications.
Course objective The main aim of this lecture is to explain the relations of micro-organisms and food, to provide information on the indicator and pathogenic microorganisms in foods, to teach food-borne microbial diseases and the reasons, to understand the effect of microbial growth on the principles of food preservation, to microbiological spoilage in foods and changes caused by pathogenic microorganisms in food and to provide information about the preservation methods and to promote microorganisims play a role in fermentation.
Course description Food microbiology is a lecture which examines microbiological factors impact on food and food originated pathogenic microorganisms

Course contents
1 Classification of microorganisms
2 The distribution and functions of microorganisms
3 Microbial interactions
4 Routes of transmission of microorganisms to food
5 Important food borne microorganisms
6 Important food borne microorganisms
7 Growth and death of bacteria in foods, factors affecting microbial growth in foods
8 Growth and death of bacteria in foods, factors affecting microbial growth in foods
9 Fungi - Yeasts
10 Development, the effect of the structure of the microbial food
11 The effect of external factors on microbial growth
12 The effect of external factors on microbial growth
13 Microorganisms and food interactions
14 Indicator and pathogenic microorganisms in foods
15
16
17
18
19
20

Learning outcomes of the course unit
1 Microbial ecology of foods, health risks from animal origin foods
2 Microbial analysis in food
3 Relation between food-borne pathogens and host
4 International standards related to food microbiology
5
6
7
8
9
10

*Contribution level of the course unit to the key learning outcomes
1 have advanced theoretical and practical knowledge in the field of natural sciences that builds upon their secondary education and is supported by textbooks, course materials and other scientific resources presenting up-to-date information.
2 Make use of theoretical and practical knowledge acquired in the field of mathematics and natural science and chemistry.
3 The ability to have scientific and ethical values.
4 To solve unexpected problems in related applications of chemistry field.
5 The ability to plan and manage activities required for professional development.
6 Critically evaluate the accuracy and relevancy of knowledge and skills acquired; to define andassess learning needs; and to direct learning processes.
7 The ability to offer solutions to problems.
8 The ability of sharing their opinions or solutionoffers to the problems to specialists or non-specialists, supporting these with qualitative and quantitative data.
9 The ability to have enough competency in a foreign language to follow the literature in chemistry and communicate with their pers.
10 The ability to use computer software and communication and information technologies required in the field of chemistry competently and use theseto access scientific resources
11 The ability to comply with social, scientific and ethical values in the process of collecting, interpreting and using data and reporting the results in the field of chemistry
12 Awareness of the environmental protection and work/laboratory safety.
13 Have the skills towork in interdisciplinary subjects
14 To have skills to use modern devices required for the practices.
15 To have competency in keeping up with global innovations and developments in chemistry and in related fields.
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
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) 14 2 28
Study hours out of classroom (study before and after the class) 14 1 14
Homework 4 5 20
Presentation / seminar 4 5 20
Quiz 0 0 0
Preparation for midterm exams 1 5 5
Midterm exams 1 1 1
Project (term paper) 0 0 0
Laboratuar 0 0 0
Field study 0 0 0
Preparation for final exam 1 6 6
Final exam 1 1 1
Research 0 0 0
Total work load     95
ECTS     4.00

Assessment methods and criteria
Evaluation during semester Quantity Percentage
Midterm exam 1 100
Quiz 0 0
Homework 0 0
Semester total   100
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 Erol İ. (2007). Gıda Hijyeni ve Mikrobiyolojisi. Ankara.
Additional references Internet access

Files related to the course unit