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| Course Description |
|
| Course Name |
: |
Food Microbiology I |
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| Course Code |
: |
G 303 |
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| Course Type |
: |
Compulsory |
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| Level of Course |
: |
First Cycle |
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| Year of Study |
: |
3 |
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| Course Semester |
: |
Fall (16 Weeks) |
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| ECTS |
: |
5 |
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| Name of Lecturer(s) |
: |
Asst.Prof.Dr. IŞIL VAR
Prof.Dr. ZERRİN ERGİNKAYA
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| Learning Outcomes of the Course |
: |
Learns the types of microorganisms in foods, sources of contamination, the behaviors of microorganisms, and the factors that influence them
Recognizes common characteristics of pathogenic microorganisms in foods.
Learns the microorganisms in food used as an indicator.
Learns the principles of food preservation and determination of relevant food preservation principles.
Becomes knowledgeable about the hurddle technology and predictive microbiology.
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| Mode of Delivery |
: |
Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
Provide basic information and applications of food microbiology such as the importance of microorganisms in foods (sources of contamination, food-borne bacteria, molds, yeasts, viruses, and parasites), internal and external factors affecting the growth of microorganisms in foods, indicator microorganisms, microbial contamination and spoilage of different kinds of foods, foods, chemical changes caused by microorganisms, and microbial number and its importance. |
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| Course Contents |
: |
The importance of microorganisms in foods and sources of contamination, important microorganisms found in food, history, classification, indicator microorganisms, microbial numbers the importance of internal and external factors affecting the deterioration of foods, pathogenic micro-organisms, food preservation principles. Microorganisms used in food industry, food safety
An overview of basic information of the application for General Microbiology (aseptic work, media, sterilization, micro-organisms count, staining, microscopy and materials in food microbiology laboratory used). Cultural counting methods, the preparation of food samples for analysis, search and enumeration of microbial indicator of different foods. |
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Classroom, laboratory |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
The history and taxonomy of microorganisms in foods |
reviewing references |
Course notes |
|
2 |
Types of microorganisms in foods, sources of contamination, the behavior of microorganisms |
reviewing references |
Course notes |
|
3 |
Internal factors affecting microbial growth |
reviewing references |
Course notes |
|
4 |
External factors affecting microbial growth, Practice: aerobic and anaerobic micro-organisms produce |
reviewing references |
Lab. preparation, Course notes |
|
5 |
Indicator microorganisms in foods |
reviewing references |
Lab. preparation, Course notes |
|
6 |
Pathogenic microorganisms in foods Practice: (detection of Salmonella) |
reviewing references |
Lab. preparation, Course notes |
|
7 |
Pathogenic microorganisms in foods Practice: (analysis of mycotoxin) |
reviewing references |
Lab. preparation, Course notes |
|
8 |
Principles of food preservation, Practice: frozen fish microflora |
reviewing references |
Lab. preparation, Course notes |
|
9 |
Mid-term exam |
Related course and books |
Working until the mid-term exam topics and presentations |
|
10 |
Principles of food preservation, Practice: a total bactera count of green leafy vegetables |
reviewing references |
Lab. preparation, Course notes |
|
11 |
Principles of food preservation, Practice: molds search in dry fruits |
reviewing references |
Lab. preparation, Course notes |
|
12 |
Principles of food preservation, Practice: total bacteria in raw, pasteurized and UHT milks |
reviewing references |
Lab. preparation, Course notes |
|
13 |
Microorganisms used in food industry l |
reviewing references |
Course notes |
|
14 |
Microorganisms used in food industry ll |
reviewing references |
Course notes |
|
15 |
Microorganisms used in food industry lll |
reviewing references |
Course notes |
|
16/17 |
Final exam |
Related course and books |
Working until the mid-term exam topics and presentations |
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|
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Adams, M.R., Moss, M.O. 1997. Food Microbiology, The Royal Society of Chemistry, Cambridge, 398p
Jay, M.J.1992, Modern Food Microbiology, Chapman and Hall,London. 701p
Banwart,G.J. 1989 Basic Food Microbiology, Chapman and Hall, London. 773p.
Frazier,W.C., Wethoff, D.C. 1978. Food Microbiology, McGraw-Hill Book Company, New-York, 540.
Ünlütürk, A.,Turantaş, F.(ed)1998. Food microbiology . Mengi Tan , Çınarlı-İzmir, 605s.
Halkman, A.K. (ed)2005. Food microbiology practices. Başak matbaacılık ve Tanıtım Hizmetleri Ltd.Şti., Ankara. 368s.
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| |
| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
67 |
|
Homeworks/Projects/Others |
2 |
33 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
|
Final Assessments
|
100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Gains the ability to use knowledge and skills in his/her field. |
4 |
|
2 |
Improve a process-based system using the methods of measurement and evaluation |
4 |
|
3 |
Has knowledge in the fields of basic science, engineering and food science and technology |
5 |
|
4 |
Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications |
4 |
|
5 |
Researches and analyzes complex systems using scientific methods |
4 |
|
6 |
Uses objective and subjective methods to evaluate food quality and interprets the results |
4 |
|
7 |
Selects and uses modern technical systems in food engineering and technology applications |
4 |
|
8 |
Uses laboratories, does food analyses and evaluates, interprets and reports the results, |
4 |
|
9 |
Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility |
3 |
|
10 |
Complies with teamwork |
4 |
|
11 |
Analytically and critically evaluates the learned information. |
5 |
|
12 |
Knows the necessity of lifelong learning. |
3 |
|
13 |
Communicates effectively and healthily in the relevant field and uses communication technologies |
4 |
|
14 |
Knows a foreign language at a level to follow the literature about foods and communicate |
3 |
|
15 |
is respectful of professional ethics |
4 |
|
16 |
Has ability to plan, implement and develop a food process |
3 |
|
17 |
Knows the legislation and management systems related to foods |
5 |
|
18 |
Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development |
0 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
Class Time (Exam weeks are excluded) |
14 |
2 |
28 |
|
Out of Class Study (Preliminary Work, Practice) |
14 |
4 |
56 |
| Assesment Related Works |
|
Homeworks, Projects, Others |
2 |
10 |
20 |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
10 |
10 |
|
Final Exam |
1 |
15 |
15 |
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Total Workload: | 129 |
| Total Workload / 25 (h): | 5.16 |
| ECTS Credit: | 5 |
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