SD0494 Microbiological Practices

3 ECTS - 2-0 Duration (T+A)- 0. Semester- 2 National Credit

Information

Code SD0494
Name Microbiological Practices
Term 2023-2024 Academic Year
Term Fall and Spring
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Belirsiz
Label NFE Non-Field Elective Courses (University) UCC University Common Course
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Öğr. Gör.Dr. NURTEN YILMAZ
Course Instructor Öğr. Gör.Dr. NURTEN YILMAZ (A Group) (Ins. in Charge)
Öğr. Gör.Dr. NURTEN YILMAZ (A Group) (Ins. in Charge)


Course Goal / Objective

Biology and agriculture faculties, food engineering, veterinary faculties students have the skills of effective laboratory applications in finding a job.

Course Content

Microbiological quality control analyzes in foods: In food safety; Types of microbiological analysis in the detection of microorganisms that pose a risk (degradable and pathogens) according to food types

Course Precondition

Resources

Applied microbiology lab sheet and general microbiology notes

Notes

current articles and lecture notes


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Have general information about food microbiology.
LO02 Have knowledge about food control quality parameters. Knows the laboratory environment in terms of food microbiology.
LO03 In microbiology laboratory, sample preparation from different food samples , dilution, colony counting on the plate. Recognises and prepares media.
LO04 Analysis methods in foods; psychrophile, determination of thermophile, anaerobic mesophile bacteria, interpret the result.
LO05 It tests the antimicrobial effect of any agent (herbal, synthesis) in the laboratory.
LO06 As a result, it makes microbiological analysis in terms of quality safety in food foods and interprets them. Determines the antimicrobial activity of agents.


Week Plan

Week Topic Preparation Methods
1 FOOD MICROBIOLOGY LABORATORY; GENERAL RULES FOOD MICROBIOLOGY INTRODUCTION TO THE LABORATORY NOTES
2 YEAST BACTERIA COUNT WITH THOMA LAMI, LIVE DEAD TEST IN YEAST NOTES
3 COUNTING WITH DILUTION PREPARATION AND BULK - SPREAD PLATE METHOD, HORIZONTAL AGARA OCTOBER NOTES
4 CONTAMINATION SOURCES (AIR SAMPLING, SWAB TAKE) AND MICROBIOLOGICAL SAMPLING FOOD NOTES
5 SEARCH FOR POSSIBLE MICROORGANISMS IN DIFFERENT FOODS PSYCHROPHIL, DETERMINING THE NUMBER OF THERMOPHIL, ANAEROBIC MESOPHIL BACTERIA NOTES
6 BACTERIAL GROWTH CURVE - MATHEMATICAL EXPRESSION OF GROWTH CURVE NOTES
7 BIOCHEMICAL ANALYSIS - CATALASE TEST, IMVIC TESTS, CARBOHYDRATE FERMENTATION, TSI MEDIA TEST, OXIDase TEST NOTES
8 Mid-Term Exam RESEARCH
9 COLIFORM ANALYSIS (EMS, DOUBLE DECK SOWING AND MEMBRANE FILTRATION TECHNIQUE) NOTE
10 ANTIMICROBIAL EFFECT WITH AGAR WELL AND DISC DIFFUSION METHOD DETERMINATION (MIC-MBC SUBJECT EXPRESSION) NOTES
11 MICROBIOLOGICAL ANALYSIS IN WATERS NOTES
12 MICROBİAL ANALYSIS İN MEATS NOTES
13 GENERAL PRACTIC RESEARCH
14 ANTIBIOTİC RESISTANCE NOTES
15 ANTIMICROBIAL ACTIVITY TESTS İN PLANTS NOTES
16 Term Exams RESEARCH
17 Term Exams


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 2 28
Assesment Related Works
Homeworks, Projects, Others 1 3 3
Mid-term Exams (Written, Oral, etc.) 1 1 1
Final Exam 1 1 1
Total Workload (Hour) 75
Total Workload / 25 (h) 3,00
ECTS 3 ECTS

Update Time: 15.09.2023 04:25