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 |
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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 |
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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 |
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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 | | |
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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. Erkmen, O. (Edt.) “Gıda Mikrobiyolojisi”, Efil Yayınevi, Ankara, 2010. |
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 | Turkish | 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 | 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 |
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Contribution of Learning Outcomes to Programme Outcomes |
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 | | |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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