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MAÇKA VOCATIONAL SCHOOL / DEPARTMENT of FOOD PROCESSING
Food Quality Control and Analysis
Course Catalog
http://mackamyo.ktu.edu.tr/
Phone: +90 0462 3777637
MAMYO
MAÇKA VOCATIONAL SCHOOL / DEPARTMENT of FOOD PROCESSING / Food Quality Control and Analysis
Katalog Ana Sayfa
  Katalog Ana Sayfa  KTÜ Ana Sayfa   Katalog Ana Sayfa
 
 
MGKT2017Food Microbiology-I2+2+0ECTS:5
Year / SemesterFall Semester
Level of CourseShort Cycle
Status Compulsory
DepartmentDEPARTMENT of FOOD PROCESSING
Prerequisites and co-requisitesNone
Mode of Delivery
Contact Hours14 weeks - 2 hours of lectures and 2 hours of practicals per week
LecturerÖğr. Gör. Dr Berrin ÖZKILIÇ
Co-Lecturernone
Language of instructionTurkish
Professional practise ( internship ) None
 
The aim of the course:
With this course, students; By recognizing the important microorganisms in foods, it is aimed to gain the competence to count the indicator microorganisms specified in the Turkish Food Codex Microbiological Criteria Communiqué in foods and evaluate the results.
 
Learning OutcomesCTPOTOA
Upon successful completion of the course, the students will be able to :
LO - 1 : Can count bacteria, yeast and mold in various foods.2,61,
LO - 2 : Can evaluate the results of microbiological analyzes performed on foods according to the Communiqué on Microbiological Criteria.4,61,
LO - 3 : Knows how to work in the microbiology laboratory.61,
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

 
Contents of the Course
Definition and scope of food microbiology, Bacteria, molds and yeasts that are important in foods, Factors affecting the growth of microorganisms in foods, Sources of contamination of microorganisms in foods
 
Course Syllabus
 WeekSubjectRelated Notes / Files
 Week 1Introduction to food microbiology Laboratuary rules
 Week 2Important bacteria in foods Introduction of tools and equipment used in food microbiology
 Week 3Important bacteria in foods Medium preparation
 Week 4Grouping bacteria according to certain characteristics Dilution preparation
 Week 5Important molds in foods Taking samples from food for microbiological analysis
 Week 6Important molds in foods Aseptic work
 Week 7Important yeasts in foods Total bacteria analysis in foods
 Week 8Factors affecting the growth of microorganisms in foods Total bacteria analysis in foods
 Week 9Mid-term Exam
 Week 10Factors affecting the growth of microorganisms in foods Total yeast and mold analysis in foods
 Week 11Factors affecting the growth of microorganisms in foods Total yeast and mold analysis in foods
 Week 12Sources of microorganisms contaminating food Total yeast and mold analysis in foods
 Week 13Sources of microorganisms contaminating food Calculation of counting results
 Week 14Indicator microorganisms in foods Evaluation of counting results according to the microbiological criteria communiqué
 Week 15food poisoning Evaluation of counting results according to the microbiological criteria communiqué
 Week 16End-of-term exam
 
Textbook / Material
1Prof. Dr. Selahattin Sert, Gıda Mikrobiyolojisi ders notları, Atatürk Üniversitesi.2004.
2Halkman AK. 2013. Gıda Mikrobiyolojisi II ders notları. Ank. Üniv. Mühendislik Fakültesi Gıda Mühendisligi Bölümü.
 
Recommended Reading
1Halkman AK. 2005. Merck Gıda Mikrobiyolojisi Uygulamaları.
2Ünlütürk A., Turantaş F. 2015. Gıda Mikrobiyolojisi dördüncü baskı.
 
Method of Assessment
Type of assessmentWeek NoDate

Duration (hours)Weight (%)
Mid-term exam 9 14.11.2023 1 50
End-of-term exam 16 04.01.2024 1 50
 
Student Work Load and its Distribution
Type of workDuration (hours pw)

No of weeks / Number of activity

Hours in total per term
Yüz yüze eğitim 2 14 28
Sınıf dışı çalışma 1 14 14
Laboratuar çalışması 2 14 28
Arasınav için hazırlık 2 4 8
Arasınav 1 1 1
Dönem sonu sınavı için hazırlık 4 14 56
Dönem sonu sınavı 1 1 1
Total work load136