TÜRKÇE
ENGLISH
Information
| Code | LTP203 |
| Name | Food Microbiology |
| Term | 2024-2025 Academic Year |
| 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 |
| Label | FE Field Education Courses C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör.Dr. İLYAS ÖZOĞUL |
| Course Instructor |
Öğr. Gör.Dr. İLYAS ÖZOĞUL
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To convey theoretical and practical information to students about food safety and microbiological quality control criteria, determination of microorganism load in foods, analysis of indicator microorganisms.
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 | Evaluates the results with methods and techniques related to the field. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Conducts analyzes within the framework of the knowledge gained 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 | Conducts work related to the field and solving problems individually or as a team member. | 4 |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | Acts with the awareness 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 | Acts in accordance with the rules regarding 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 | ||