| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ZGM3022016959 | FOOD MİCROBİOLOGY II | Compulsory | 3 | 6 | 3 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| Aim of this course is to give information about microbial spoilage of foods, foodborne pathogens and food preservation methods. |
| Name of Lecturer(s) |
| Yrd. Doç. Dr. Bekir Gökçen MAZI |
| Learning Outcomes |
| 1 | Understand the factors affecting the microbial spoilage of foods | | 2 | Define foodborne pathogens, possible casuses and control | | 3 | Learn the traditional and new food preservation methods | | 4 | Learn time management and how to share work in teams | | 5 | Gain practice in conducting and analysing laboratory experiments and in dealing with related problems |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Microbiological spoilage of milk and dairy products, meat and meat products, fruits vegetables and their products. Foodborne pathogens, Gram and Gram(-) bacteria, Molds - mycotoxins. Food preservation methods drying and heating, cooling and freezing, chemical preservatives, other methods. |
| Weekly Detailed Course Contents |
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| 1 | Microbiological spoilage of milk and dairy products
| | | | 2 | Microbiological spoilage of meat and meat products
| | | | 3 | Microbiological spoilage of fruits, vegetables and their products | | | | 4 | Foodborne pathogens- Gram (+) bacteria
| | | | 5 | Foodborne pathogens- Gram (+) bacteria | | | | 6 | Foodborne pathogens- Gram(-) bacteria
| | | | 7 | Foodborne pathogens- Gram(-) bacteria
| | | | 8 | Midterm Exam | | | | 9 | Foodborne pathogens- Molds-mycotoxins
| | | | 10 | Foodborne pathogens- Molds-micotoxins
| | | | 11 | Food preservation methods- Drying and Heating
| | | | 12 | Food preservation methods-Cooling and freezing
| | | | 13 | Food preservation methods-Chemical preservatives
| | | | 14 | Food preservation methods-Other methods | | | | 15 | Food preservation methods-Other methods | | | | 16 | Final Exam | | |
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| 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. Osman Erkmen, T. F. Bozoğlu, Food Microbiology 1-2-3-4,İlke Yayınevi, 2008.
4. Halkman A. Kadir, Gıda Mikrobiyolojisi Uygulamaları, Ankara, 2008. |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 2 | 28 |
| Laboratory | 8 | 1 | 8 |
| Discussion | 6 | 1 | 6 |
| Question-Answer | 6 | 1 | 6 |
| Team/Group Work | 6 | 1 | 6 |
| Experiment | 8 | 1 | 8 |
| Report Preparation | 6 | 1 | 6 |
| Report Presentation | 6 | 1 | 6 |
| Self Study | 14 | 1 | 14 |
| Individual Study for Mid term Examination | 1 | 6 | 6 |
| Individual Study for Final Examination | 1 | 6 | 6 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | | | | | | | | | | | | 3 | | | 2 | | LO2 | | | | | | | | | 3 | | | | | | | | LO3 | | | | 4 | | | | | | | | | | | | | LO4 | | | | | | 5 | | | | | | | | | | | LO5 | | | | | | | | | | | | | 5 | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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