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| Course Description |
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| Course Name |
: |
Food Safety and Microbiology Quality Control |
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| Course Code |
: |
G 328 |
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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 |
: |
Spring (16 Weeks) |
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| ECTS |
: |
4 |
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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 about the food safety and risks in foods.
Learns microbiological quality control criteria.
Knows how to determine the number of microorganisms in a foodstuff.
Knows how to search Indicators of foods, pathogenic microorganisms
Learns to do investigation into the compliance of a food with national and international microbiological criteria.
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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 students with information about food safety and quality control of microbiological criteria for foods microbial load, and the theoretical and practical analysis of indicator microorganisms. |
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| Course Contents |
: |
Threats to food security and food safety, microbiological quality control criteria, determine the number of microorganisms in foods, analysis of indicator microorganisms, meat, milk, fruits and vegetables, canned foods and cereal-based products, microbiological analysis and control of compliance with the standards |
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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 introduction and resources related to the scope of the course book, a short transfer of general microbiology and food microbiology course information |
Related course and books |
General review of microbiology and food microbiology lecture notes |
|
2 |
Food safety and HACCP systems for the production of safe food |
reviewing references |
Course notes |
|
3 |
Microbiological, physical and chemical hazards in foods |
reviewing references |
Course notes |
|
4 |
Risk analysis |
reviewing references |
Course notes |
|
5 |
Microbiological counting methods and sampling plans for Practice: Food samples dilutions |
reviewing references |
Course notes |
|
6 |
Microbiological criteria, fast counting and identification methods |
reviewing references |
Course notes |
|
7 |
Mcrobiological quality control and safe production of fuits and vegetables and products, Practice: Some fruit and vegetable products, total aerobic mesophilic bacteria |
reviewing references |
Course notes, Lab. preparation |
|
8 |
Mcrobiological quality control and safe production of meat and meat products, Practice: Some meat and meat products, count of Enterobacteria |
reviewing references |
Course notes, Lab. preparation |
|
9 |
Mid-term exam |
Related course and books |
Studying until the mid-term exam topics and the lecture notes. |
|
10 |
Mcrobiological quality control and safe production of milk and milk products, Practice: Breed methods |
reviewing references |
Course notes, Lab. preparation |
|
11 |
Mcrobiological quality control and safe production of cereal and cereal products, Practice: rop methods and Thoma yeast count methods |
reviewing references |
Course notes, Lab. preparation |
|
12 |
Mcrobiological quality control and safe production oflipid and margarin products, Practice: lipolytic microorganisms searching for margarine and butter |
reviewing references |
Course notes, Lab. preparation |
|
13 |
Mcrobiological quality control and safe production ofspecialty foods, Practice: yeast and mold in chocolate and etc. |
reviewing references |
Course notes, Lab. preparation |
|
14 |
Practice to determine the microbiological quality of drinking and using water: Practice : searching of coliform and E. coli by the method of classical and EMS in drinking water |
reviewing references |
Course notes, Lab. preparation |
|
15 |
Assessment of homework |
Related course and books |
Course notes, |
|
16/17 |
Final exam |
Related course and books |
Studying until the final exam topics and the lecture notes. |
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|
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Adams, M.R. ve Moss, M.,O., 2008. Food Microbiology. 3 rd Edn. The Royal Society of Chemistry, Cambridge, UK, p. 463
Krämer, J. ,1992 . Food Microbiology, Eugen Ulmer-Stuttgart, pp:22-30.
Kulp, K., Lorenz, K. 2003 . Handbook of dough fermentations. CRC Press, p.328.
Öztan, A., 2003.Meat science and technology. TMMOB Gıda Mühendisleri Odası yayın no:1.,Ankara 495 s.
Temiz, A.,General Microbiology Laborotory technique.1996. 2. print, Hatipoğlu Yayınevi- Ankara. 274 s.
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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 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
75 |
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Homeworks/Projects/Others |
2 |
25 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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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. |
5 |
|
2 |
Improve a process-based system using the methods of measurement and evaluation |
3 |
|
3 |
Has knowledge in the fields of basic science, engineering and food science and technology |
4 |
|
4 |
Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications |
5 |
|
5 |
Researches and analyzes complex systems using scientific methods |
4 |
|
6 |
Uses objective and subjective methods to evaluate food quality and interprets the results |
5 |
|
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, |
5 |
|
9 |
Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility |
3 |
|
10 |
Complies with teamwork |
5 |
|
11 |
Analytically and critically evaluates the learned information. |
4 |
|
12 |
Knows the necessity of lifelong learning. |
3 |
|
13 |
Communicates effectively and healthily in the relevant field and uses communication technologies |
3 |
|
14 |
Knows a foreign language at a level to follow the literature about foods and communicate |
1 |
|
15 |
is respectful of professional ethics |
3 |
|
16 |
Has ability to plan, implement and develop a food process |
3 |
|
17 |
Knows the legislation and management systems related to foods |
4 |
|
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 |
4 |
56 |
|
Out of Class Study (Preliminary Work, Practice) |
14 |
3 |
42 |
| Assesment Related Works |
|
Homeworks, Projects, Others |
2 |
2 |
4 |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
2 |
2 |
|
Final Exam |
1 |
2 |
2 |
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Total Workload: | 106 |
| Total Workload / 25 (h): | 4.24 |
| ECTS Credit: | 4 |
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