TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G236 |
| Name | General Microbiology |
| Term | 2018-2019 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 5 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Uygulamalı Ders |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ZERRİN ERGİNKAYA |
| Course Instructor |
Prof. Dr. ZERRİN ERGİNKAYA
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Learns the interests of Microbiology, the place of microorganisms among living organisms, classifications of microorganisms, distribution and functions of microorganisms in nature, general characteristics of microorganisms, as well as their growth characteristics, control of metabolism and microorganisms in theory and practice.
Course Content
Areas of interest of microbiology, the place of microorganisms among living beings, classification of microorganisms, microorganisms in nature and functions of microorganisms, general characteristics of microorganisms, prokaryotic and eukaryotic cell differences, multiplication of microorganisms, factors affecting reproduction, media and sterilization, yeasts, molds, algae, protozoa and viruses, bacteriophages, secondary metabolites, microbial genetics, microorganism metabolism products, microorganisms, metabolites and secondary metabolites of microorganisms and their importance in biofilm, especially secondary metabolites such as EPS (exopolysaccharide), antibiotics, mycotoxins and vitamins.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learn the science of microbiology, classification of microorganisms, how to find of microorganisms in nature and the differences between prokaryotic and eukaryotic cells |
| LO02 | Learns tools and equipments in microbiology laboratory, dyes and dye methods |
| LO03 | Learn Growing of microorganisms,Growth factors effecting and relationships between microorganisms |
| LO04 | Learn the basic mechanisms of metabolism and energy changes |
| LO05 | Learn the production of secondary metabolites |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | 4 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 5 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 3 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 2 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 3 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 4 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 3 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 5 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 3 |
| PLO10 | - | Complies with teamwork | 4 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 4 |
| PLO12 | - | Knows the necessity of lifelong learning. | 3 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 3 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 2 |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | 3 |
| PLO16 | - | is respectful of professional ethics | 3 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 3 |
| PLO18 | - | Knows the legislation and management systems related to foods | 0 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The introduction of information and resources related to the scope of the course book | reviewing references | |
| 2 | The history of microbiology sciences, living organisms, microorganisms in nature, distribution, classification of microorganisms | reviewing references | |
| 3 | Differences between eukaryotic and prokaryotic cells, bacteria, cell structure and Practice: Laboratory presentation | reviewing references, preparation of lab. | |
| 4 | Endospores and other structures, chemical structure, pigments, microorganisms, prokaryotic systematics Practice: Dyes and dye methods | reviewing references, preparation of lab. | |
| 5 | Eukaryotes and cell structure and morphology, systematics of eukaryotic, algae, protozoa, etc. Short description Practice: Mold and yeast cell structures | reviewing references, preparation of lab. | |
| 6 | Growing of micro-organisms; Growth curve, multiplication and division synchronization,Growth Factors effecting and relationships between microorganisms | reviewing references | |
| 7 | Nutritional classification of microorganisms according to their nutritional requirements, medium and features Practice: Preparation and presentation of media | reviewing references, preparation of lab. | |
| 8 | Mid-Term Exam | Related course and books | |
| 9 | Virus | Related course and books | |
| 10 | Bacteriophage | Related course and books | |
| 11 | Basic Mechanisms of Metabolism and Energy Changes | Related course and books | |
| 12 | Basic Mechanisms of Metabolism and Energy Changes (Carbohydrate metabolism of microorganisms) | Related course and books | |
| 13 | Basic Mechanisms of Metabolism and Energy Changes (Carbohydrate metabolism of microorganisms) | Related course and books | |
| 14 | Basic Mechanisms of Metabolism and Energy Changes (Protein and lipid metabolism of microorganisms) | Related course and books | |
| 15 | Production of secondary metabolites (EPS, mycotoxin, antibiotic and vitamins) | Related course and books | |
| 16 | Term Exams | Related course and books | |
| 17 | Term Exams | Related course and books |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 3 | 3 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 125 | ||
| Total Workload / 25 (h) | 5,00 | ||
| ECTS | 5 ECTS | ||