|
|
| MGKT2014 | Food Microbiology-II | 2+2+0 | ECTS:5 | | Year / Semester | Spring 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 - 2 hours of lectures and 2 hours of practicals per week | | Lecturer | Öğr. Gör. Dr Berrin ÖZKILIÇ | | Co-Lecturer | | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | With this course, students; It is aimed to provide students with the ability to perform microbiological counts and pathogen analyzes on various foods in accordance with the legislation and analysis methods. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | Can count bacteria, yeast and mold in various foods. | 4,6 | 1,4 | | LO - 2 : | Can perform pathogen analysis on various foods | 4,6 | 1,4 | | LO - 3 : | Can evaluate the results of microbiological analyzes performed on foods according to the Communiqué on Microbiological Criteria. | 4,6 | 1,4 | | 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 | | |
| Indicator microorganisms in foods, Foodborne microbiological diseases, Food poisoning, Chemical changes caused by microorganisms in foods, Microbiological deterioration in various foods (Grain and grain products, Sugar and sugary products, Fruits and vegetables, Meat and meat products, Milk and dairy products, Canned food) Microorganisms that play a role in fermentation |
| |
| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Indicator microorganisms in food
Microbiological analyses in raw meats | | | Week 2 | Foodborne diseases
Microbiological analyses in meats and meat procuts | | | Week 3 | Food poisoning
Microbiological analyses in meat procuts | | | Week 4 | Chemical changes caused by microorganisms in food
Microbiological analyses in chicken meats | | | Week 5 | Microbiological deterioration in cereals and products
Microbiological analyses in chicken meats and water products | | | Week 6 | Microbiological analyses in water products | | | Week 7 | Microbiological analyses in Fresh fruit and vegetables | | | Week 8 | Microbiological analyses in Fresh fruit and vegetables and the fruit-vegetable produts | | | Week 9 | Mid-term Exam
| | | Week 10 | Microbiological analyses in the fruit-vegetable produts | | | Week 11 | Microbiological spoilage in meat and meat products, fish and other seafood
Microbiological analyses in breads | | | Week 12 | Microbiological spoilage in canned foods
Microbiological analyses in pasta | | | Week 13 | Microbiological deterioration in milk and dairy products
Use of heat treatment in milk and its products
Microbiological analyses in biscuits | | | Week 14 | Yogurt microbiology
Ice cream microbiology
Indicator microorganisms in honey | | | Week 15 | Microorganisms involved in fermentation
Pathogen microorganisms in honey | | | Week 16 | End-of-term exam
| | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | 15.04.2024 | 1 | 50 | | End-of-term exam | 16 | 10.06.2024 | 2 | 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 | 2 | 14 | 28 | | Sınıf dışı çalışma | 1 | 14 | 14 | | Laboratuar çalışması | 2 | 14 | 28 | | Arasınav için hazırlık | 2 | 14 | 28 | | Arasınav | 1 | 1 | 1 | | Dönem sonu sınavı için hazırlık | 2 | 14 | 28 | | Dönem sonu sınavı | 1 | 1 | 1 | | Total work load | | | 128 |
|