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| MGKT1001 | Microbiology | 3+2+0 | ECTS:6 | | Year / Semester | Fall Semester | | Level of Course | Short Cycle | | Status | Compulsory | | Department | DEPARTMENT of FOOD PROCESSING | | Prerequisites and co-requisites | None | | Mode of Delivery | | | Contact Hours | 14 weeks - 3 hours of lectures and 2 hours of practicals per week | | Lecturer | Öğr. Gör. Gülsüm Merve BOYRACI | | Co-Lecturer | Öğr. Gör. Dr. Mehtap ER KEMAL | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | The purpose of the General Microbiology course; Learning basic microbiological concepts and transferring the information that will form the basis of microbial quality control of foods to students through laboratory applications. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | Can explain the historical development of microbiology and basic microbiological concepts. | 2,17 | 1, | | LO - 2 : | Can list the rules and laboratory equipment that must be followed in the general microbiology laboratory. | 7,17 | 1,4, | | LO - 3 : | Can learn laboratory skills at a level to perform basic microbiology applications. | 6 | 1,4, | | LO - 4 : | Gain the skills to take microbiological samples and prepare for microbiological analysis in accordance with legislation and analysis methods. | 6 | | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome | | |
| General microbiology course focuses on the basic concepts of microbiology and the basic structures and functions of microorganisms. It includes basic information about the introduction of microorganisms, their developmental requirements, metabolic, genetic, ecological and morphological characteristics and important microorganism groups in food microbiology. In addition, application topics consist of studies on sampling rules for microbial analysis of foods, transportation of the sample to the laboratory, preparation for analysis and basic analysis methods, and the use of the microscope and staining methods, which will form the basis of food microbiology applications. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | History of microbiology science and the importance of microorganisms (Theoretical).
Rules that need to be followed in a general microbiology laboratory. (Practical) | | | Week 2 | The importance of microorganisms, their place in material cycles (Theoretical).
Introduction to general microbiology laboratory equipment. (Practical) | | | Week 3 | Classification of microorganisms (Theoretical).
Introduction to microscope and microscopy techniques. (Practical) | | | Week 4 | Prokaryotic and eukaryotic microorganisms morphology (Theoretical).
Use of microscope and microscopic examination (Practice) | | | Week 5 | Cell structure of eukaryotic microorganisms, Types of cellular transport. (Theory)
Simple staining technique and morphological examination in yeast (Practice) | | | Week 6 | Prokaryotic microorganisms cell structure (Theory).
Simple staining technique and morphological examination in yeast (Practice) | | | Week 7 | Prokaryotic microorganisms cell structure (Theory).
Calculation of dilution rate and preparation of series (Application) | | | Week 8 | Types of nutrition of microorganisms (Theoretical).
Calculating and preparing culture media (Practical) | | | Week 9 | Mid-term Exam | | | Week 10 | Stages of development of microorganisms (Theoretical).
Preparation of food samples for microbiological cultivation (Application) | | | Week 11 | Control of Microbial Growth (Theoretical).
Spread plate method (Application) | | | Week 12 | Ways of Reproduction of Microorganisms (Theoretical).
Colony counting and calculation on the culture medium (Application) | | | Week 13 | Metabolism in Microorganisms (Theory).
Preparing nutrient media using pour plate method (Practice). | | | Week 14 | Mutation and genetic material transfer in microorganisms (Theoretical).
Total viable count analysis in food samples. | | | Week 15 | Microbial naming and classification (Theoretical).
Analysis of Yeast-Mold count in Food Samples | | | Week 16 | End-of-term exam | | | |
| 1 | Güven, S. ve Demirel Zorba, N.N. 2011; Genel Mikrobiyoloji ve Laboratuvar Kılavuzu, Nobel Akademik Yayıncılık, No 96, Ankara | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | 17.11.2023 | 1,0 | 50 | | End-of-term exam | 16 | 02.01.2024 | 1,0 | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 3 | 14 | 42 | | Sınıf dışı çalışma | 2 | 14 | 28 | | Laboratuar çalışması | 2 | 14 | 28 | | Arasınav için hazırlık | 2 | 8 | 16 | | Arasınav | 1 | 1 | 1 | | Dönem sonu sınavı için hazırlık | 4 | 4 | 16 | | Dönem sonu sınavı | 1 | 1 | 1 | | Total work load | | | 132 |
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