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Information
| Code | LTP203 |
| Name | Food Microbiology |
| Semester | 3. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör.Dr. İLYAS ÖZOĞUL |
Course Goal
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.
Course Content
Important microorganisms in food, their resources, development conditions in food; indicator, saprophyte, pathogen and useful microorganisms and their analysis methods
Course Precondition
No Prerequisites
Resources
food microbiology book
Notes
food microbiology presentation
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns important microorganisms in food. |
| LO02 | Discovers possible sources of microorganisms in food |
| LO03 | Learns the growth conditions of microorganisms in food |
| LO04 | Has knowledge about indicators and saprophytic microorganisms in food |
| LO05 | Has knowledge of pathogenic and beneficial microorganisms in food |
| LO06 | examines and compares chemical requirements for microbial growth. |
| LO07 | Learn physical requirements for microbial growth |
| LO08 | Has knowledge about control of microbial growth |
| LO09 | Describes microbial spoilage in foodand have knowledge about the application of food preservation methods |
| LO10 | Has knowledge about food safety |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Explains the basic concepts in Biology, Chemistry and Laboratory Techniques | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Uses the basic concepts of laboratory in biological and chemical analysis | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Explains the methods and techniques in the analysis of laboratory techniques | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Has the knowledge and skills to evaluate the results and methods related to the field | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Makes analyzes in the field of laboratory techniques | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Uses laboratory technologies related to the field. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Obtains the results of analyses and interpret the data. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Uses appropriate methods for critical thinking in laboratory studies and solves problems by identifying problems. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Has ability to carry out studies related to the field and solve the problems individually or as a team member. | 4 |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | Has the consciousness of lifelong learning. | 3 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information technologies effectively in storing and transferring the data obtained about the field. | 4 |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses language of English to be able to follow developments in professional field | |
| PLO13 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates and shares with people and institutions related to laboratory studies results and problems. | 4 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Has sufficient information about laboratory safety | 4 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Acts in accordance with democracy, human rights, social, scientific and professional ethical values. | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to food microbiology | The preparation of slideshow | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Important microorganisms in food | The preparation of slideshow | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | The resources of microorganisms in food | The preparation of slideshow | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Indicator and saprophytic microorganisms in | The preparation of slideshow | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Pathogenic and beneficial microorganisms in food | The preparation of slideshow | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Growth conditions of microorganisms in food1 | The preparation of slideshow | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Growth conditions of microorganisms in food | The preparation of slideshow | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri |
| 8 | Midterm | Preparing questions | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Quality indicators in food | The preparation of slideshow | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Microbial food borne diseases | The preparation of slideshow | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Food protection methods | The preparation of slideshow | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Microbiological spoilage in food1 | The preparation of slideshow | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Microbiological spoilage in food 2 | The preparation of slideshow | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Features of food additives | The preparation of slideshow | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Food safety rules that should be in general | The preparation of slideshow | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Final | Preparing questions | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Final1 | Preparing questions | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||