TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF ENGINEERING |
| FOOD ENGINEERING PR. | |
| Code | G352 |
| Name | Food Microbiology II |
| Term | 2026-2027 Academic Year |
| Semester | 6. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Dr. Öğr. Üyesi Bilal AĞIRMAN |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The objective of this course is to identify microbiological hazards in the food chain from raw material procurement to consumption, teach the fundamentals of food safety management systems (HACCP), and provide the skills to perform quality control analyses across various food groups. It aims to enable students to analyze foodborne risks and comprehend safe food production techniques at international standards to protect public health.
Course Content
This course covers the fundamental principles of food safety, risk analysis, HACCP systems, and microbiological criteria in detail. Along with safe production processes for major food groups such as meat, dairy, cereals, fruits-vegetables, and frozen foods, it includes practical laboratory applications for microbiological enumeration, detection of indicator microorganisms, and rapid identification methods. Additionally, microbiological quality control strategies for spices and special foods are integrated into the curriculum.
Course Precondition
None
Resources
Brown, A., Smith, H. (2014). Bensons Microbiological Applications, Laboratory Manual in General Microbiology, Short Version. McGraw Hill Education.
Notes
lecture notes and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Students will learn about the definition and content of food safety, as well as systems for producing safe food. |
| LO02 | Students will learns risk analysis. |
| LO03 | Students learn microbiological counting methods and sampling plans, microbiological criteria, rapid counting, and identification methods. |
| LO04 | Students learn microbiological quality control in different food groups. |
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 |
| PLO01 | - | ||
| 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. | 4 |
| 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. | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The course content includes an introduction to the textbook and a brief overview of general microbiology and food microbiology topics. | Relevant lecture notes and books | Öğretim Yöntemleri: Anlatım, Gösteri, Soru-Cevap, Tartışma |
| 2 | Food safety definition and content, systems for safe food production and HACCP | Relevant lecture notes and books | Öğretim Yöntemleri: Anlatım, Gösteri, Soru-Cevap, Tartışma |
| 3 | Foodborne defects that cause illness, microbiological, physical and chemical hazards in food. | Relevant lecture notes and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 4 | Risk analysis | Relevant lecture notes and books | Öğretim Yöntemleri: Anlatım, Gösteri |
| 5 | Microbiological counting methods and sampling plans, microbiological criteria, rapid counting and identification methods. Application: Dilution processes in food samples. | Relevant lecture notes and books | Öğretim Yöntemleri: Anlatım, Gösteri, Grup Çalışması, Deney / Laboratuvar |
| 6 | Microbiological quality control and safe production of fruits, vegetables, and related products. Application: Total aerobic mesophilic bacteria count in certain fruit and vegetable products. | Relevant lecture notes and books | Öğretim Yöntemleri: Anlatım, Gösteri, Grup Çalışması, Deney / Laboratuvar |
| 7 | Microbiological quality control and safe production of meat and meat products (red meat, poultry and seafood) Application: Enterobacteriaceae count in some meat and meat products | Relevant lecture notes and books | Öğretim Yöntemleri: Anlatım, Gösteri, Grup Çalışması, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Relevant lecture notes and books | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Microbiological quality control and safe production in milk and dairy products Application: Breed method | Relevant lecture notes and books | Öğretim Yöntemleri: Anlatım, Gösteri, Deney / Laboratuvar |
| 10 | Microbiological quality control and safe production in milk and dairy products Application: Coliform determination in yogurt | Relevant lecture notes and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Grup Çalışması, Deney / Laboratuvar |
| 11 | Microbiological quality control and safe production in cereals and cereal-based products Application: Detection of rope spores in baked goods using the EMS method, yeast counting with Thoma slide | Relevant lecture notes and books | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Grup Çalışması |
| 12 | Microbiological quality control and safe production in frozen foods Application: Detection and enumeration of psychrophilic microorganisms in frozen products. | Relevant lecture notes and books | Öğretim Yöntemleri: Anlatım, Grup Çalışması, Deney / Laboratuvar |
| 13 | Microbiological quality control and safe production in edible oils Application: Detection and enumeration of lipolytic microorganisms in margarines and butter | Relevant lecture notes and books | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Grup Çalışması, Deney / Laboratuvar |
| 14 | Microbiological quality control and safe production in spices and other specialty foods Application: Detection of yeast and mold in chocolate and similar products Mycotoxin detection | Relevant lecture notes and books | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 15 | Determination of microbiological quality in drinking and utility water Application: Detection and identification of coliforms and E. coli in drinking water using classical and EMS methods. | Relevant lecture notes and books | Öğretim Yöntemleri: Anlatım, Grup Çalışması, Tartışma, Deney / Laboratuvar |
| 16 | Term Exams | Relevant lecture notes and books | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Relevant lecture notes 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 | 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 | 10 | 10 |
| Final Exam | 1 | 20 | 20 |
| Total Workload (Hour) | 86 | ||
| Total Workload / 25 (h) | 3,44 | ||
| ECTS | 3 ECTS | ||