TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G345 |
| Name | Food Microbiology |
| Term | 2018-2019 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 5 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ZERRİN ERGİNKAYA |
| Course Instructor |
Prof. Dr. ZERRİN ERGİNKAYA
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Learns the internal and external factors affecting microbial development, pathogen microorganisms causing food and intoxication, and prevention of contamination in order to preserve food and produce safe food, removal of microorganisms, inhibition of microbial growth, killing of microorganisms (heat treatment, radiation, high pressure applications) information about basic principles and conservation methods.
Course Content
Internal and external factors affecting microbial development, pathogen microorganisms causing food and intoxication, and prevention of contamination in order to preserve food and produce safe food, removal of microorganisms, inhibition of microbial growth, killing of microorganisms (heat treatment, radiation, high pressure applications) information about basic principles and conservation methods.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learn the history and taxonomy of microorganisms in foods |
| LO02 | Learn types of microorganisms in foods, sources of contamination, the behavior of microorganisms |
| LO03 | Understand the importance of microorganisms in foods Indicator |
| LO04 | Learn Opportunistic pathogens and the importance of food |
| LO05 | Learn the principles of predicative microbiology |
| LO06 | Learn the importance starter cultures and their production methods |
| LO07 | Learn the sterilization methods in food |
| LO09 | Learn the Internal factors affecting microbial growth |
| LO10 | Learn the external factors affecting microbial growth, Application: production of aerob and anaerobic microorganisms |
| LO11 | Learn the pathogenic microorganisms in food, Application (Salmonella and Listeria detection) |
| LO12 | Learn the pathogenic microorganisms in food |
| LO13 | Learn the food preservation principles and methods |
| LO14 | Learn the food preservation principles |
| LO15 | Learn the food preservation principles |
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 | 5 |
| 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. | 4 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 3 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 5 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 5 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 4 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 0 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 3 |
| PLO10 | - | Complies with teamwork | 3 |
| 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 | 4 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 3 |
| 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 | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The history and taxonomy of microorganisms in foods | reviewing references | |
| 2 | Types of microorganisms in foods, sources of contamination, the behavior of microorganisms | reviewing references | |
| 3 | Indicator microorganisms in foods | reviewing references | |
| 4 | Opportunistic pathogens | reviewing references | |
| 5 | Predictive microbiology | reviewing references | |
| 6 | Starter cultures | reviewing references | |
| 7 | Sterilization methods in food | reviewing references | |
| 8 | Mid-Term Exam | Related course and books | |
| 9 | Internal factors affecting microbial growth | Related course and books | |
| 10 | External factors affecting microbial growth, Application: production of aerob and anaerobic microorganisms | Related course and books | |
| 11 | Pathogenic microorganisms in food, Application (Salmonella detection) | Related course and books | |
| 12 | Pathogenic microorganisms in food, Application (Listeria detection) | Related course and books | |
| 13 | Food preservation principles, Application (determination of microflora and Aeromonas hydrophila of frozen fish) | Related course and books | |
| 14 | Food preservation principles, Application: Total bacterial load detection of green leafy vegetables | Related course and books | |
| 15 | Food preservation principles, Application (mold detection in dry fruit) | 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 |