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Information
| Code | BT174 |
| Name | Food microbiology of animals source-II |
| Term | 2024-2025 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HATİCE YAZGAN |
Course Goal / Objective
Bu dersin amacı, gıda mikrobiyolojilerinde kullanılan laboratuar analizlerininin etkin şekilde uygulanabilmesinin öğretilmesidir.
Course Content
General framework of microbiological analysis of animal foods, devices, instruments and equipment used in animal food laboratories, sampling methods, reconstitution of food samples for microbial analysis, preparation of decimal soluyons, references and international standards related to food microbiology, microorganism analysis and identification tests (Listeria monocytogenes, Clostridium botulinum, Clostridium perfringens, Staphylococcus aureus, Bacillus cereus, Salmonella spp. Shigella spp.).
Course Precondition
There are no prerequisites
Resources
A. Kadir Halkman. (2005). Gıda mikrobiyolojisi Uygulamaları. Başak Matbaacılık, Ankara
Notes
Literature review
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | They have basic and sufficient knowledge in the field of Food Hygiene and Technology, to be able to use the information learned effectively |
| LO02 | Observes the rules of scientific and professional ethics and animal rights while practicing his/her profession |
| LO03 | To be able to produce and apply solutions to the problems encountered with sufficient knowledge and experience. |
| LO04 | Know and apply the basic rules of preventive medicine in terms of individual and public health. |
| LO05 | Gains sufficient knowledge and skills in public health, farm-to-table food safety and technology in the field of veterinary medicine. |
| LO06 | Explains the legislation regarding Food Hygiene and Technology |
| LO07 | can analyze professional problems from different perspectives |
| LO08 | Communicate well with colleagues, other professionals and food industry employees |
| LO09 | Makes microbiological analyzes in foods |
| LO10 | Explains laboratory devices |
| LO11 | Gains skills in food sampling methods |
| LO12 | can prepare dilution, decimal soluyons for microbial analysis of food samples |
| LO13 | Explains references and international standards related to food microbiology |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen the current and advanced knowledge in the field with original thought and / or research at the level of expertise based on the qualifications of the graduate and reach the original definitions that will bring innovation to the field. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary interaction of the field; it achieves original results using knowledge requiring expertise in analysis, synthesis and evaluation of new and complex ideas. | |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | Evaluates, uses and transfers new information in the field with a systematic approach. | |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Makes critical analysis, synthesis and evaluation of new and complex thoughts. | 4 |
| PLO05 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Makes leadership in environments that require the analysis of original and interdisciplinary problems. | |
| PLO06 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | It extends the limits of knowledge in its field by publishing at least one scientific article in its field in national and / or international refereed journals and / or producing or interpreting an original work. | |
| PLO07 | Yetkinlikler - Öğrenme Yetkinliği | Develops new ideas and methods related to the field by using high level mental processes such as creative and critical thinking, problem solving and decision making. | 5 |
| PLO08 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | He / she defends his / her original opinions in discussing the subjects in his / her field and establishes an effective communication showing his / her competence in the field. | |
| PLO09 | Yetkinlikler - Alana Özgü Yetkinlik | Conducts scientific research in national and international scientific research groups. | 2 |
| PLO10 | Yetkinlikler - Alana Özgü Yetkinlik | Establishes functional interaction by using strategic decision making processes in solving problems encountered in the field. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | General framework for microbiological analyzes in foods | Study from reference books and literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Devices, instruments and equipment used in food laboratories | Material preparation in laboratory | Öğretim Yöntemleri: Alıştırma ve Uygulama, Soru-Cevap |
| 3 | Food sampling methods | Material preparation in LAB | Öğretim Yöntemleri: Alıştırma ve Uygulama, Anlatım |
| 4 | Dilution of food samples for microbial analysis, preparation of decimal solutions | Laboratuvarda ön hazırlık | Öğretim Yöntemleri: Alıştırma ve Uygulama, Anlatım, Soru-Cevap |
| 5 | Food microbiology references and international standards | Study from books ans literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası |
| 6 | Microorganism analysis and identification tests (Listeria monocytogenes, Clostridium botulinum, Clostridium perfringens) | Material preparation in LAB | Öğretim Yöntemleri: Alıştırma ve Uygulama, Anlatım, Soru-Cevap |
| 7 | Microorganism analysis and identification tests (Campylobacter jejuni) | Material preparation in LAB | Öğretim Yöntemleri: Alıştırma ve Uygulama, Anlatım |
| 8 | Mid-Term Exam | Practice in LAB | Ölçme Yöntemleri: Performans Değerlendirmesi |
| 9 | Microorganism analysis and identification tests (Brucella spp. Vibrionaceae) | Material preparation in LAB | Öğretim Yöntemleri: Alıştırma ve Uygulama, Anlatım, Soru-Cevap |
| 10 | Microorganism analysis and identification tests (Staphylococcus aureus, Bacillus cereus,) | Material preparation in LAB | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Soru-Cevap |
| 11 | Shigella spp. identification and analysis | Laboratory preparation | Öğretim Yöntemleri: Alıştırma ve Uygulama, Anlatım, Soru-Cevap |
| 12 | Salmonella spp. identification and analysis | prepration in LAB | Öğretim Yöntemleri: Alıştırma ve Uygulama, Soru-Cevap, Anlatım |
| 13 | Yersinia enterocolitica identification and analysis | prepration in LAB | Öğretim Yöntemleri: Alıştırma ve Uygulama, Anlatım, Soru-Cevap |
| 14 | Escherichia coli identification and analysis | prepration in LAB | Öğretim Yöntemleri: Alıştırma ve Uygulama, Anlatım, Soru-Cevap |
| 15 | nstrumental analyzes used in food microbiology | literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Performans evaluation | Prepration of presentation | Ölçme Yöntemleri: Performans Değerlendirmesi |
| 17 | Term Exams | Prepration of final exam | Ölçme Yöntemleri: Performans Değerlendirmesi |
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 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 154 | ||
| Total Workload / 25 (h) | 6,16 | ||
| ECTS | 6 ECTS | ||