Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
ZGM3012016959	FOOD MİCROBİOLOGY I	Compulsory	3	5	4

Level of Course Unit

First Cycle

Objectives of the Course

Aim of this course is to give information about basic concepts of microorganisms associated to foods, sources of microbial contamination to foods, factors affecting the growth of microorganisms in foods, food preservation methods and foodborne diseases.

Name of Lecturer(s)

Yrd.Doç.Dr.Bekir Gökçen MAZI

Learning Outcomes

1	Understand the relationship between food and microorganisms
2	Understand the factors affecting the growth of microorganisms in foods
3	Define useful and harmful effects of microorganisms on foods
4	Define foodborne microbial diseases, possible causes and control
5	Learn time management and how to share work in teams
6	Gain practice in conducting and analysing laboratory experiments and in dealing with related problems

Mode of Delivery

Formal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Microorganisms in foods and their functions, contamination sources. Factors affecting the growth of microorganisms in foods (instrinsic factors, extrinsic factors). Food preservation methods (prevention of contamination and removal of contaminants from foods, inhibition of microbial growth, destruction of microorganisms in foods). Foodborne diseases, epidemiology and conrol of foodborne pathogens.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Relationship between food and microorganisms		Introduction to some common microbiological apparatus
2	Important microorganisms in foods, Bacteria		Preparation of Culture Media
3	Important microorganisms in foods, Yeasts		Techniques for isolating pure cultures
4	Important microorganisms in foods, Molds		Enumeration methods
5	Microbial contamination sources		Enumeration of yeasts and molds in foods
6	Factors affecting the growth of microorganisms in food		Microscopic examination of microorganisms
7	Factors affecting the growth of microorganisms in food		Gram Staining
8	Mid-term Exam
9	Indicator microorganisms in food		IMViC Test
10	Microbial foodborne diseases		IMViC Test
11	Microbial foodborne diseases		The control of microorganisms by chemical and physical factors, Effects of temperature on growth
12	Preventing contamination and removal of microorganisms		Effects of osmotic pressure on growth
13	Inhibition of microbial growth		Effects of pH on growth
14	Microbial inactivation		Effects of antiseptics on growth
15	Microbial inactivation		Effects of antibiotics on growth
16	Final Exam

Recommended or Required Reading

1. Ünlütürk, A., Turantas,F. Gıda Mikrobiyolojisi. Mengi Tan Basımevi, İzmir, 1999. 2. ÖZDEMIR, S., SERT, S. Gıda Mikrobiyolojisi Tatbikat Notları, Atatürk Üni. Ziraat Fak. Yayınları, Erzurum, 1994. 3. Erkmen, O. (Edt.) “Gıda Mikrobiyolojisi”, Efil Yayınevi, Ankara, 2010.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
Yarıyıl (Yıl) İçi Etkinlikleri		40
Yarıyıl (Yıl) Sonu Etkinlikleri		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	2	2
Attending Lectures	14	2	28
Laboratory	10	1	10
Question-Answer	7	1	7
Team/Group Work	4	7	28
Experiment	10	1	10
Report Preparation	10	1	10
Report Presentation	10	1	10
Self Study	14	1	14
Individual Study for Mid term Examination	1	6	6
Individual Study for Final Examination	1	6	6
TOTAL WORKLOAD (hours)			133

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15
LO1			3		4
LO2		4	3		3
LO3			3		5	4									4
LO4					5	5		5	5						3
LO5										5		5		4
LO6		5							5	3	3	5	3

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High