TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF ENGINEERING |
| FOOD ENGINEERING PR. | |
| Code | G353 |
| Name | Food Microbiology I |
| Term | 2026-2027 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 | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Dr. Öğr. Üyesi Bilal AĞIRMAN |
| Course Instructor |
Dr. Öğr. Üyesi Bilal AĞIRMAN
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim is to impart knowledge to undergraduate students about internal and external factors affecting microbial growth, pathogenic microorganisms causing infection and intoxication in food, and fundamental principles and preservation methods used in food preservation and safe food production, such as preventing contamination, removing microorganisms, inhibiting microbial growth, and killing microorganisms (heat treatments, radiation, high-pressure applications).
Course Content
Information about internal and external factors affecting microbial growth, pathogenic microorganisms causing infection and intoxication in food, and fundamental principles and preservation methods used in food preservation to prevent contamination, remove microorganisms, inhibit microbial growth, and kill microorganisms (heat treatments, radiation, high-pressure applications) for the purpose of food preservation and safe food production.
Course Precondition
None
Resources
Marth, E. H., Steele, J. (Eds.). (2001). Applied dairy microbiology. CRC Press.
Notes
lecture notes and resources
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Students learn about the types of microorganisms found in food, their sources of contamination, and their behavior. |
| LO02 | They learn sterilization methods for food. |
| LO03 | They learn the factors that influence microbial growth. |
| LO04 | Students learn 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 |
| 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. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | History and taxonomy of microorganisms found in food. | literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Types of microorganisms found in food, sources of contamination, and microorganism behavior. | literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Indicator microorganisms in food | literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Opportunistic pathogens | literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Predictive microbiology | literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Starter cultures | literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Food sterilization methods | literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Relevant lecture notes and books | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Internal factors affecting microbial growth | Relevant lecture notes and books | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma |
| 10 | External factors affecting microbial growth, Application: studies on the production of aerobic and anaerobic microorganisms. | Relevant lecture notes and books | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Grup Çalışması |
| 11 | Pathogenic microorganisms in food Application: Salmonella detection | Relevant lecture notes and books | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 12 | Pathogenic microorganisms in food Application: Listeria detection | Relevant lecture notes and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 13 | Food preservation principles, Application: Investigation of Aeromonas hydrophila and microflora in frozen fish. | Relevant lecture notes and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 14 | Food preservation principles Application: total bacterial load of leafy green vegetables | Relevant lecture notes and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 15 | Food preservation principles Application: mold count in dried fruits | Relevant lecture notes and books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, 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 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 101 | ||
| Total Workload / 25 (h) | 4,04 | ||
| ECTS | 4 ECTS | ||