TÜRKÇE
ENGLISH
Information
| Code | GM636 |
| Name | Microorganisms in Food spoilage and Food-borne Pathogens |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. IŞIL VAR ÖNGEL |
| Course Instructor |
1 |
Course Goal / Objective
The aim of this course is to examine the role and importance of pathogens, their toxins and infections in the food industry and their ways to deal with them in industry.
Course Content
The microorganisms that degrade food, the pathogens that threaten food safety and the toxins and infections they form are discussed in the place, and importance in food industry is mentioned. It will then focus on how to solve these problems on an industry basis.
Course Precondition
none
Resources
Songer, J. G., Anderson, M. A. (2006). Clostridium difficile: an important pathogen of food animals. Anaerobe, 12(1), 1-4.
Notes
handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | analysis of factors affecting the development of microorganisms and then Introduction of microorganisms that cause degradation in foods |
| LO02 | More information about foodborne infections and intoxications |
| LO03 | Comparison microorganisms which cause degradation in foods with pathogenic agents. |
| LO04 | Discussion of the microorganisms which cause degradation in foods with pathogenic agents in industry. |
| LO05 | Processes in food industry and their effects on microorganisms, recent developments in these subjects (use of bacteriophage preparations, nanotechnological packaging, examples for advanced technology applications) |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | 4 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Gains high level skills to use research methods in studies related to Food Engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Performs leadership in environments that require the analysis of original and interdisciplinary problems. | |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops the social relations and the norms that direct these relations from a critical point of view. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering. | |
| PLO13 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. | |
| PLO16 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | General information about microorganisms, vegetative cell structures and biofilm forms | General microbiology and food microbiology books | Öğretim Yöntemleri: Anlatım, Grup Çalışması |
| 2 | Detailed information on microorganisms that spoil foods | food microbiology books | Öğretim Yöntemleri: Anlatım, Örnek Olay |
| 3 | Detailed information about foodborne infections and responsible microorganisms(1) | food microbiology books, lecture notes, various articles | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 4 | Detailed information about foodborne infections and responsible microorganisms(2 | food microbiology books, lecture notes, various articles | Öğretim Yöntemleri: Anlatım, Tartışma, Bireysel Çalışma |
| 5 | Food borne intoxications and the responsible microorganisms(1) | food microbiology books, lecture notes, various articles | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 6 | Food borne intoxications and the responsible microorganisms(2) | food microbiology books, lecture notes, various articles | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 7 | Factors affecting microorganisms growth | food microbiology books, lecture notes | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Performans Değerlendirmesi |
|
| 9 | Factors affecting microorganisms growth 2 | food microbiology books, lecture notes | Öğretim Yöntemleri: Anlatım, Grup Çalışması, Örnek Olay |
| 10 | In industry, microorganisms which spoil the food, the pathogens, and conservation principles of food.(1) | food microbiology books, lecture notes | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 11 | In industry, microorganisms which spoil the food, the pathogens, and conservation principles of food.(2) | food microbiology books, lecture notes | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 12 | In industry, microorganisms which spoil the food, the pathogens, and conservation principles of food.(3) | food microbiology books, lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Grup Çalışması, Problem Çözme |
| 13 | Hurdle effect | lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Grup Çalışması, Beyin Fırtınası |
| 14 | Predictive microbiology | food microbiology books, lecture notes, various articles | Öğretim Yöntemleri: Anlatım, Grup Çalışması, Beyin Fırtınası |
| 15 | Processes in food industry and their effects on microorganisms, recent developments in these subjects | food microbiology books, lecture notes, various articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Beyin Fırtınası, Deney / Laboratuvar, Problem Çözme |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||