TÜRKÇE
ENGLISH
Information
| Code | G325 |
| Name | Food Microbiology |
| Term | 2024-2025 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 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 |
Prof. Dr. IŞIL VAR ÖNGEL
(A Group)
(Ins. in Charge)
Bilal AĞIRMAN (A Group) (Asst. Ins.) |
Course Goal / Objective
Learns the internal and external factors affecting microbial development, pathogen microorganisms causing food and intoxication, and prevention of contamination in order to preserve food and produce safe food, removal of microorganisms, inhibition of microbial growth, killing of microorganisms (heat treatment, radiation, high pressure applications) information about basic principles and conservation methods.
Course Content
Internal and external factors affecting microbial development, pathogen microorganisms causing food and intoxication, and prevention of contamination in order to preserve food and produce safe food, removal of microorganisms, inhibition of microbial growth, killing of microorganisms (heat treatment, radiation, high pressure applications) information about basic principles and conservation methods.
Course Precondition
none
Resources
Marth, E. H., Steele, J. (Eds.). (2001). Applied dairy microbiology. CRC Press.
Notes
handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learn types of microorganisms in foods, sources of contamination, the behavior of microorganisms |
| LO02 | Learn the sterilization methods in food |
| LO03 | Learn the factors affecting microbial growth |
| LO04 | Learn the food preservation methods |
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 history and taxonomy of microorganisms in foods | reviewing references | Öğretim Yöntemleri: Anlatım |
| 2 | Types of microorganisms in foods, sources of contamination, the behavior of microorganisms | reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri |
| 3 | Indicator microorganisms in foods | reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri |
| 4 | Opportunistic pathogens | reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri, Grup Çalışması |
| 5 | Predictive microbiology | reviewing references | Öğretim Yöntemleri: Gösteri |
| 6 | Starter cultures | reviewing references | Öğretim Yöntemleri: Anlatım, Gösteri, Örnek Olay |
| 7 | Sterilization methods in food | reviewing references | Öğretim Yöntemleri: Gösteri, Gösterip Yaptırma |
| 8 | Mid-Term Exam | Related course and books | Öğretim Yöntemleri: Anlatım |
| 9 | Internal factors affecting microbial growth | Related course and books | Öğretim Yöntemleri: Anlatım, Grup Çalışması |
| 10 | External factors affecting microbial growth, Application: production of aerob and anaerobic microorganisms | Related course and books | Öğretim Yöntemleri: Anlatım, Grup Çalışması |
| 11 | Pathogenic microorganisms in food, Application (Salmonella detection) | Related course and books | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 12 | Pathogenic microorganisms in food, Application (Listeria detection) | Related course and books | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 13 | Food preservation principles, Application (determination of microflora and Aeromonas hydrophila of frozen fish) | Related course and books | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 14 | Food preservation principles, Application: Total bacterial load detection of green leafy vegetables | Related course and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 15 | Food preservation principles, Application (mold detection in dry fruit) | Related course and books | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 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 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 108 | ||
| Total Workload / 25 (h) | 4,32 | ||
| ECTS | 4 ECTS | ||