G236 General Microbiology

5 ECTS - 2-2 Duration (T+A)- 4. Semester- 3 National Credit

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
Prof. Dr. IŞIL VAR ÖNGEL (A Group) (Ins. in Charge)
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

Update Time: 09.05.2024 05:49