TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G345 |
| Name | Food Microbiology |
| Term | 2019-2020 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 | - | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 4 |
| PLO02 | - | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | 2 |
| PLO03 | - | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | 3 |
| PLO04 | - | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 1 |
| PLO05 | - | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 4 |
| PLO06 | - | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 3 |
| PLO07 | - | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | 2 |
| PLO08 | - | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 2 |
| PLO09 | - | Gains the awareness of food legislation and management systems and professional ethics. | 3 |
| PLO10 | - | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | 2 |
| PLO11 | - | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. | 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 |