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| Course Description |
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| Course Name |
: |
General Microbiology |
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| Course Code |
: |
G 235 |
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| Course Type |
: |
Compulsory |
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| Level of Course |
: |
First Cycle |
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| Year of Study |
: |
2 |
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| Course Semester |
: |
Fall (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 |
: |
Knows the basic concepts of microbiology.
Learns the basic principles of microorganisms systematics.
Knows general properties of Bacteria, molds, yeasts, and viruses .
Gets information about metabolic activities of microorganisms.
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| Mode of Delivery |
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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 |
: |
Learns the interests of Microbiology, the place of microorganisms among living organisms, classifications of microorganisms, distribution and functions of microorganisms in nature, general characteristics of microorganisms, as well as their growth characteristics, control of metabolism and microorganisms in theory and practice. |
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| Course Contents |
: |
Learns the interests of Microbiology, the place of microorganisms among living organisms, classifications of microorganisms, distribution and functions of microorganisms in nature, general characteristics of microorganisms, prokaryotic and eukaryotic cell varieties, proliferation of microorganisms, factors affecting cell proliferation, media and sterilization, yeasts, molds, algae, protozoa and viruses, microbial and genetic structure of theoretical and practical information on the metabolism and control of microorganisms. |
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| Language of Instruction |
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Turkish |
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| Work Place |
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Classroom, laboratory |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
The introduction of information and resources related to the scope of the course book |
reviewing references |
The collecting information on the newly released books of basic microbiology |
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2 |
Yhe history of microbiology sciences, living organisms, microorganisms in nature, distribution, classification of microorganisms |
reviewing references |
belonging to different disciplines (medicine, environment, food, agriculture, etc.), general microbiology inspection of books |
|
3 |
Dfferences between eukaryotic and prokaryotic cells, bacteria, cell structure and Practice: Laboratory presentation, microscopes |
reviewing references, preparation of lab. |
Course notes, laboratory preparation |
|
4 |
Endospores and other structures, chemical structure, pigments, microorganisms, prokaryotic systematics Practice: Dyes & dye methods |
reviewing references , preparation of lab. |
Course notes, laboratory preparation |
|
5 |
Eukaryotes and cell structure and morphology, systematics of eukaryotic, algae, protozoa, etc. Short description Practice: Mold and yeast cell structures |
reviewing references , preparation of lab. |
Course notes, laboratory preparation |
|
6 |
Growing of micro-organisms; Growth curve, multiplication and division synchronization |
reviewing references |
Course notes |
|
7 |
Nutritional classification of microorganisms according to their nutritional requirements, medium and features Practice: Preparation and presentation of media |
reviewing references , preparation of lab. |
Course notes, laboratory preparation |
|
8 |
Growth Factors effecting and relationships between microorganisms |
reviewing references |
Course notes |
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9 |
Mid-term exam |
Related course and books |
Learning until the mid-term exam topics, suggested resources and working the lecture notes |
|
10 |
viruses |
reviewing references |
Course notes |
|
11 |
Basic Mechanisms of Metabolism and Energy Changes |
reviewing references |
Course notes |
|
12 |
Basic Mechanisms of Metabolism and Energy Changes |
reviewing references |
Course notes |
|
13 |
Production of secondary metabolites |
reviewing references |
Course notes |
|
14 |
Genetics of Microorganisms l |
reviewing references |
Course notes |
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15 |
Genetics of Microorganisms ll |
reviewing references |
Course notes |
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16/17 |
Final exam |
Related course and books |
Learning until the final exam topics, suggested resources and working the lecture notes |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Notes prepared by using different sources and transferred to electronic media presentation is enriched with pictures
Brock, T., Madigan, M.T., Martinko, J. M., Parker, J., 1994. Biology of Microorganisms. 7.ed.Prentice Hall Int., USA p.909
Çakmakçı, M. L., Knight, A. and Cakir, G. In 2008. Microbiology. Bizim Büro Publications, Ankara, p.227.
Topal, Sh., 2004. Cell Culture Techniques-1 (231 p.) And II. (190 p.) Cemturan Offset-İstanbul.
Tunail, N., 2009. Microbiology. Pelin offset, Ankara, 434 p.
Temiz, A., General Microbiology laboratory techniques, 1996, 2. printi Hatipoğlu Publications 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 |
100 |
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Homeworks/Projects/Others |
0 |
0 |
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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. |
3 |
|
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 |
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 |
3 |
|
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, |
5 |
|
9 |
Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility |
4 |
|
10 |
Complies with teamwork |
4 |
|
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 |
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14 |
Knows a foreign language at a level to follow the literature about foods and communicate |
3 |
|
15 |
is respectful of professional ethics |
3 |
|
16 |
Has ability to plan, implement and develop a food process |
4 |
|
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 |
6 |
84 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
1 |
14 |
| Assesment Related Works |
|
Homeworks, Projects, Others |
0 |
0 |
0 |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
3 |
3 |
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Final Exam |
1 |
3 |
3 |
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Total Workload: | 104 |
| Total Workload / 25 (h): | 4.16 |
| ECTS Credit: | 4 |
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