COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Food Microbiology LTP   203 3 2 2 3

Prerequisites and co-requisites
Recommended Optional Programme Components None

Language of Instruction Turkish
Course Level Short Cycle Programmes (Associate's Degree)
Course Type
Course Coordinator Prof.Dr. Gülüzar ATLI
Instructors
Prof.Dr.GÜLÜZAR ATLI1. Öğretim Grup:A
 
Assistants
Goals
The aim is to give theoretical information about important microorganisms in food, their resources, development conditions in food; indicator, saprophyte, pathogen and useful microorganisms and to have an idea about the analysis methods based on these knowledge.
Content
Important microorganisms in food, their resources, development conditions in food; indicator, saprophyte, pathogen and useful microorganisms and their analysis methods

Learning Outcomes
1) Learns important microorganisms in food.
2) Discovers possible sources of microorganisms in food
3) Learns the growth conditions of microorganisms in food
4) Has knowledge about indicators and saprophytic microorganisms in food
5) Has knowledge of pathogenic and beneficial microorganisms in food
6) Learns chemical requirements for microbial growth
7) Learn physical requirements for microbial growth
8) Has knowledge about control of microbial growth
9) Describes microbial spoilage in foodand have knowledge about the application of food preservation methods
10) Has knowledge about food safety
11)
12)
13)
14)
15)


Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 Introduction to food microbiology The preparation of slideshow Lecture
Question-Answer
Demonstration
2 Important microorganisms in food The preparation of slideshow Lecture
Question-Answer
Discussion
Demonstration
3 The resources of microorganisms in food The preparation of slideshow Lecture
Question-Answer
Demonstration
4 Indicator and saprophytic microorganisms in The preparation of slideshow Lecture
Question-Answer
Demonstration
5 Pathogenic and beneficial microorganisms in food The preparation of slideshow Lecture
Question-Answer
Demonstration
6 Growth conditions of microorganisms in food The preparation of slideshow Lecture
Question-Answer
Demonstration
7 Growth conditions of microorganisms in food The preparation of slideshow Lecture
Question-Answer
Demonstration
8 Midterm Preparing questions Lecture
Question-Answer
Demonstration
Testing
9 Quality indicators in food The preparation of slideshow Lecture
Question-Answer
Demonstration
10 Microbial food borne diseases The preparation of slideshow Lecture
Question-Answer
Demonstration
11 Food protection methods The preparation of slideshow Lecture
Question-Answer
Demonstration
12 Microbiological spoilage in food The preparation of slideshow Lecture
Question-Answer
Demonstration
13 Microbiological spoilage in food The preparation of slideshow Lecture
Question-Answer
Demonstration
14 Food additives The preparation of slideshow Lecture
Question-Answer
Demonstration
15 Food safety The preparation of slideshow Lecture
Question-Answer
Discussion
Demonstration
16-17 Final Preparing questions Testing

Recommended or Required Reading
Textbook
Additional Resources