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| MBG4045 | Food Microbiology | 2+0+0 | ECTS:4 | | Year / Semester | Fall Semester | | Level of Course | First Cycle | | Status | Elective | | Department | DEPARTMENT of MOLECULAR BIOLOGY and GENETICS | | Prerequisites and co-requisites | None | | Mode of Delivery | | | Contact Hours | 14 weeks - 2 hours of lectures per week | | Lecturer | Prof. Dr. Kadriye İNAN BEKTAŞ | | Co-Lecturer | | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | It is aimed that the students learn the subjects of the History and Importance of Food Microbiology, Important Microorganisms in Foods, Sources of Microbial Contamination, Factors Affecting Microbial Growth in Food, Indicator Microorganisms in Food, Foodborne Microbial Diseases, Food Preservation Principles and Microbial Deterioration in Foods. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | Information on foodborne pathogenic microorganisms and microorganisms that cause spoilage in foods | 1,7 | 1,5, | | LO - 2 : | To be able to comprehend the knowledge of food businesses, personnel and kitchen hygiene | 1,7 | 1,4, | | LO - 3 : | To be able to comprehend cleaning and disinfection practices and basic principles in food businesses. | 1,7 | 1,4, | | LO - 4 : | Ability to define specified microbiological criteria for foods | 1,7 | 1,5, | | LO - 5 : | To be able to comprehend the methods used in microbiological quality control of foods. | 1,7 | 1,5, | | 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 | | |
| Characteristics of important microorganisms in foods; Sources of contamination of foods; Microflora of various plant and animal foods; Factors affecting microbiological development in foods; Chemical changes in foods caused by microorganisms; Types and factors of spoilage in different foods; Control of microbial growth in foods and food preservation methods; foodborne diseases; Food poisoning. Laboratory studies: Basic principles in microbiological analysis of foods; Enumeration, isolation, and identification methods of important pathogenic and indicator microorganisms; Evaluation of food quality and safety by microbial analysis. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Microorganism Food Relationships | | | Week 2 | Important Microorganisms (Bacteria) in Foods | | | Week 3 | Important Microorganisms in Food (Yeasts and Molds) | | | Week 4 | Sources of Microbial Contamination in Food | | | Week 5 | Factors Affecting Microbial Growth in Foods | | | Week 6 | Indicator Microorganisms in Foods | | | Week 7 | Foodborne Microbial Diseases | | | Week 8 | Prevention of Microbial Contamination, Removal of Microorganisms, Inhibition of Microbial Growth | | | Week 9 | Mid-term exam | | | Week 10 | Microbial Deterioration in Food | | | Week 11 | Pathogenic Microorganisms in Food | | | Week 12 | Pathogenic Microorganisms in Food | | | Week 13 | Presentation | | | Week 14 | Food safety, Microbiological criteria and Rapid Microbiological methods | | | Week 15 | Food safety, Microbiological criteria and Rapid Microbiological methods | | | Week 16 | End-of-term exam | | | |
| 1 | Gıda Mikrobiyolojisi 3. Baskı. Editörler Prof. Dr. Adnan Ünlütürk ve Prof. Dr. Fulya Turantaş (2003) META Yayınevi | | | |
| 1 | Food Microbiology: Fundamentals and Frontiers. Michael P. Doyle, Larry R. Beuchat, Thomas J. Montville (Eds) ASM Press Washington, (1997). | | | 2 | Gıda Mikrobiyolojisi, Gıda Endüstrisi için Temel Esaslar ve Uygulamaları. Klaus Pichharidt (Ed. Yılmaz Sekin, Nural Karagözlü) (2004) Literatür Yayınevi | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | | 1 | 30 | | Presentation | 13 | | 2 | 20 | | End-of-term exam | 16 | | 1 | 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 | 2 | 8 | 16 | | Arasınav için hazırlık | 2 | 8 | 16 | | Arasınav | 2 | 1 | 2 | | Dönem sonu sınavı için hazırlık | 2 | 14 | 28 | | Dönem sonu sınavı | 2 | 1 | 2 | | Diğer 1 | 3 | 6 | 18 | | Total work load | | | 110 |
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