TÜRKÇE
ENGLISH
Information
| Code | G236 |
| Name | General Microbiology |
| Term | 2024-2025 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 5 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Uygulamalı Ders |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ZERRİN ERGİNKAYA |
| Course Instructor |
1 2 Bilal AĞIRMAN (A Group) (Asst. Ins.) |
Course Goal / Objective
Learns the interests of Microbiology, the place of microorganisms among living organisms, classifications of microorganisms, distribution and functions of microorganisms in nature, general characteristics of microorganisms, as well as their growth characteristics, control of metabolism and microorganisms in theory and practice.
Course Content
Areas of interest of microbiology, the place of microorganisms among living beings, classification of microorganisms, microorganisms in nature and functions of microorganisms, general characteristics of microorganisms, prokaryotic and eukaryotic cell differences, multiplication of microorganisms, factors affecting reproduction, media and sterilization, yeasts, molds, algae, protozoa and viruses, bacteriophages, secondary metabolites, microbial genetics, microorganism metabolism products, microorganisms, metabolites and secondary metabolites of microorganisms and their importance in biofilm, especially secondary metabolites such as EPS (exopolysaccharide), antibiotics, mycotoxins and vitamins.
Course Precondition
none
Resources
Doyle, M. P., Diez-Gonzalez, F., Hill, C. (Eds.). (2020). Food microbiology: fundamentals and frontiers. John Wiley Sons.
Notes
hand outs and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learn the science of microbiology, classification of microorganisms, how to find of microorganisms in nature and the differences between prokaryotic and eukaryotic cells |
| LO02 | Learns tools and equipments in microbiology laboratory, dyes and dye methods |
| LO03 | Learn Growing of microorganisms,Growth factors effecting and relationships between microorganisms |
| LO04 | Learn the basic mechanisms of metabolism and energy changes |
| LO05 | Learn the production of secondary metabolites |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The introduction of information and resources related to the scope of the course book | reviewing references | Öğretim Yöntemleri: Anlatım |
| 2 | The history of microbiology sciences, living organisms, microorganisms in nature, distribution, classification of microorganisms | reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri |
| 3 | Differences between eukaryotic and prokaryotic cells, bacteria, cell structure and Practice: Laboratory presentation | reviewing references, preparation of lab. | Öğretim Yöntemleri: Gösteri, Deney / Laboratuvar |
| 4 | Endospores and other structures, chemical structure, pigments, microorganisms, prokaryotic systematics Practice: Dyes and dye methods | reviewing references, preparation of lab. | Öğretim Yöntemleri: Gösteri, Deney / Laboratuvar |
| 5 | Eukaryotes and cell structure and morphology, systematics of eukaryotic, algae, protozoa, etc. Short description Practice: Mold and yeast cell structures | reviewing references, preparation of lab. | Öğretim Yöntemleri: Gösteri, Deney / Laboratuvar |
| 6 | Growing of micro-organisms; Growth curve, multiplication and division synchronization,Growth Factors effecting and relationships between microorganisms | reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri |
| 7 | Nutritional classification of microorganisms according to their nutritional requirements, medium and features Practice: Preparation and presentation of media | reviewing references, preparation of lab. | Öğretim Yöntemleri: Gösteri, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Related course and books | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Virus | Related course and books | Öğretim Yöntemleri: Anlatım, Gösteri |
| 10 | Bacteriophage | Related course and books | Öğretim Yöntemleri: Anlatım, Gösteri, Deney / Laboratuvar |
| 11 | Basic Mechanisms of Metabolism and Energy Changes | Related course and books | Öğretim Yöntemleri: Anlatım |
| 12 | Basic Mechanisms of Metabolism and Energy Changes (Carbohydrate metabolism of microorganisms) | Related course and books | Öğretim Yöntemleri: Anlatım |
| 13 | carbohydrate metabolism | Related course and books | Öğretim Yöntemleri: Anlatım |
| 14 | Basic Mechanisms of Metabolism and Energy Changes (Protein and lipid metabolism of microorganisms) | Related course and books | Öğretim Yöntemleri: Anlatım |
| 15 | Production of secondary metabolites (EPS, mycotoxin, antibiotic and vitamins) | Related course and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Related course and books | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related course and books | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 3 | 3 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 125 | ||
| Total Workload / 25 (h) | 5,00 | ||
| ECTS | 5 ECTS | ||