| Course Objectives: |
To know the basic concepts about microorganisms in foods, sources of microbial contamination of foods, factors affecting the growth of microorganisms in foods, food preservation methods, indicator microorganisms and understanding of foodborne diseases. |
| Course Objective: |
Microorganisms and foods, sources of contamination of foods, factors affecting the growth of microorganisms in foods (internal factors, external factors), food preservation methods (prevention of contamination, removal of contaminants from foods, prevention of microbial growth, killing of microorganisms in foods), indicator microorganisms in foods (hygiene and sanitation indicators), foodborne diseases, epidemiology and control of foodborne pathogens |
| Mode of Delivery: |
|
|
|
|
|
| Knowledge
(Described as Theoritical and/or Factual Knowledge.)
|
1) Ability to conduct experiments to understand living systems, analyze and interpret experimental results
|
2) Ability to explain living systems and their functioning
|
3) Ability to identify biological problems
|
4) Ability to perform experiments, applications and analyzes to solve biological problems
|
5) Awareness of protecting the environment and biological riches
|
| Skills
(Describe as Cognitive and/or Practical Skills.)
|
1) Ability to use modern techniques and tools for biological applications
|
2) Ability to express knowledge verbally and in writing
|
3) Ability to work individually and in a team
|
4) Ability to transform gains into products that can contribute to the country's economy
|
| Competences
(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
|
1) Awareness of professional and ethical responsibility
|
2) Awareness of following the biological developments of the age
|
3) Developing professional self-confidence
|
| Week |
Subject |
| Related Preparation |
Pekiştirme |
| 1) |
Introduction to food microbiology, general effects of microbes |
| 2) |
Characteristics of bacteria and toxins that cause poisoning with toxins in foods |
| 3) |
Bacteria that cause food-borne infections |
| 4) |
Bacteria that cause food poisoning by being transmitted through food, properties of bacteria, formation and course of food infections and intoxications |
| 5) |
Bacteria that cause food-borne infections |
| 6) |
Foodborne mycotoxigenic fungi |
| 7) |
Midterm |
| 8) |
Foodborne viruses |
| 9) |
Food and waterborne parasites |
| 10) |
Water microbiology |
| 11) |
Storage of food |
| 12) |
Microbial spoilage in food |
| 13) |
Food allergy ,food intolerance ,gluten allergy |
| 14) |
Food microbiology summary |
| 15) |
Finals exam |
| References: |
"1. Basitleştirilmiş Klinik Mikrobiyoloji Mark Gladwin William Trattler-Ceren Karahan
2. Gıda Hijyeni ve Mikrobiyolojisi İrfan Erol
3. Gıda Mikrobiyolojisi Osman Erkmen
4. Gıda Mikrobiyolojisi Mustafa Tayar Canan Dokuzlu
5. Medical Microbiology Lange Medical Book Karen C.Caroll Stephan A. Morse Steve Miller"
|
|
| Q & A |
|
| Case Problem Solving/ Drama- Role/ Case Management |
|
| Laboratory |
|
| Quantitative Problem Solving |
|
| Fieldwork |
|
| Group Study / Assignment |
|
| Individual Assignment |
|
| WEB-based Learning |
|
| Internship |
|
| Practice in Field |
|
| Project Preparation |
|
| Report Writing |
|
| Seminar |
|
| Supervision |
|
| Social Activity |
|
| Occupational Activity |
|
| Occupational Trip |
|
| Application (Modelling, Design, Model, Simulation, Experiment et.) |
|
| Reading |
|
| Thesis Preparation |
|
| Field Study |
|
| Student Club and Council Activities |
|
| Other |
|
| Logbook |
|
| Interview and Oral Conversation |
|
| Research |
|
| Watching a movie |
|
| Bibliography preparation |
|
| Oral, inscribed and visual knowledge production |
|
| Taking photographs |
|
| Sketching |
|
| Mapping and marking |
|
| Reading maps |
|
| Copying textures |
|
| Creating a library of materials |
|
| Presentation |
|
| Semester Requirements |
Number of Activities |
Level of Contribution |
| Attendance |
|
% 0 |
| Laboratory |
|
% 0 |
| Application |
|
% 0 |
| Practice Exam |
|
% 0 |
| Quizzes |
|
% 0 |
| Homework Assignments |
|
% 0 |
| Presentation |
|
% 0 |
| Project |
|
% 0 |
| Special Course Internship (Work Placement) |
|
% 0 |
| Field Study |
|
% 0 |
| Article Critical |
|
% 0 |
| Article Writing |
|
% 0 |
| Module Group Study |
|
% 0 |
| Brainstorming |
|
% 0 |
| Role Playing + Dramatizing |
|
% 0 |
| Out of Class Study |
|
% 0 |
| Preliminary Work, Reinforcement |
|
% 0 |
| Application Repetition etc. |
|
% 0 |
| Homework (reading, writing, watching movies, etc.) |
|
% 0 |
| Project Preparation + Presentation |
|
% 0 |
| Report Preparation + Presentation |
|
% 0 |
| Presentation / Seminar Preparation + Presenting |
|
% 0 |
| Oral examination |
|
% 0 |
| Midterms |
1 |
% 40 |
| Final |
1 |
% 60 |
| Report Submission |
|
% 0 |
| Bütünleme |
|
% 0 |
| Kanaat Notu |
|
% 0 |
| Committee |
|
% 0 |
| Yazma Ödev Dosyası |
|
% 0 |
| Portfolio |
|
% 0 |
| Take-Home Exam |
|
% 0 |
| Logbook
|
|
% 0 |
| Discussion |
|
% 0 |
| Participation |
|
% 0 |
| total |
% 100 |
| PERCENTAGE OF SEMESTER WORK |
|
% 40 |
| PERCENTAGE OF FINAL WORK |
|
% 60 |
| total |
% 100 |
| Activities |
Number of Activities |
Workload |
| Course Hours |
14 |
28 |
| Laboratory |
14 |
14 |
| Application |
|
|
| Practice Exam |
|
|
| Special Course Internship (Work Placement) |
|
|
| Field Work |
|
|
| Study Hours Out of Class |
|
|
| Article Critical |
|
|
| Article Writing |
|
|
| Module Group Study |
|
|
| Brainstorming |
|
|
| Role Playing + Dramatizing |
|
|
| Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) |
14 |
42 |
| Homework (reading, writing, watching movies, etc.) |
|
|
| Project Preparation + Presentation |
|
|
| Report Preparation + Presentation |
|
|
| Presentation / Seminar Preparation + Presenting |
|
|
| Oral examination |
|
|
| Preparing for Midterm Exams |
7 |
7 |
| MIDTERM EXAM (Visa) |
1 |
1 |
| Preparing for the General Exam |
14 |
28 |
| GENERAL EXAM (Final) |
1 |
1 |
| Participation |
|
|
| Discussion |
|
|
| Portfolio |
|
|
| Take-Home Exam |
|
|
| Logbook
|
|
|
| Total Workload |
121 |
| ECTS (30 saat = 1 AKTS ) |
4 |
