SUF207 General Microbiology

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

Information

Code SUF207
Name General Microbiology
Term 2024-2025 Academic Year
Semester 3. Semester
Duration (T+A) 2-2 (T-A) (17 Week)
ECTS 4 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. İBRAHİM CENGİZLER
Course Instructor Prof. Dr. AYSEL ŞAHAN (A Group) (Ins. in Charge)


Course Goal / Objective

Definition and types of the microorganisms ,properties of the eukaryotic and prokaryotic , properties of the bacteria, viruses and fungi, their relationships with each other and highly organized living organisms and learning the methods of laboratory examination.

Course Content

Definition of microorganisms, developmental stages of the microbiology, properties of the eukaryotic and prokaryotic organisms, general characteristics features of the bacteria, viruses and fungi, and their biological structures, analysis the methods for microorganisms used in the laboratory.

Course Precondition

no prerequisites

Resources

general microbiology textbook, general microbiology lecture notes

Notes

using internet and library facilities


Course Learning Outcomes

Order Course Learning Outcomes
LO01 All students the taking course; define microorganism and its size.
LO02 explains the properties of eukaryotic and prokaryotic.
LO03 explains anatomic and morphological structures of the micro-organisms such as bacteria, viruses, fungi, and the methods of investigation.
LO04 defines the media of microorganisms with their necessary ingredients
LO05 determines the interaction between microorganisms and the environment.
LO06 discusses the impacts of the microorganisms on fish diseases and methods to fight them.
LO07 explains beneficial and harmful activities of the microorganisms with the impact of environmental parameters on microorganisms.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Explains the basic concepts and principles of science and basic engineering branches. 2
PLO02 Bilgi - Kuramsal, Olgusal Evaluates the accuracy, reliability and currency of the information about fisheries 1
PLO03 Bilgi - Kuramsal, Olgusal Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology. 2
PLO04 Bilgi - Kuramsal, Olgusal Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods 2
PLO05 Bilgi - Kuramsal, Olgusal Explains the production and/or processing processes related to seafood products. 1
PLO06 Beceriler - Bilişsel, Uygulamalı Investigates the problems related to fisheries using scientific methods. 1
PLO07 Beceriler - Bilişsel, Uygulamalı Examines events and cases with the scientific method by using theoretical and practical knowledge about fisheries. 2
PLO08 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği To have the skills and competence required for duties such as consultancy, auditing and expertise in businesses related to fisheries. 2
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises 1
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Conducts interdisciplinary studies related to fisheries. 2
PLO11 Yetkinlikler - Öğrenme Yetkinliği Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries.
PLO12 Yetkinlikler - Öğrenme Yetkinliği Queries the accuracy of information related to fisheries. 2
PLO13 Yetkinlikler - Öğrenme Yetkinliği Have the ability to access and use information. 1
PLO14 Yetkinlikler - Öğrenme Yetkinliği Uses the information about fisheries for the benefit of society. 2
PLO15 Yetkinlikler - İletişim ve Sosyal Yetkinlik Follows the events on the social and world agenda. 2
PLO16 Yetkinlikler - İletişim ve Sosyal Yetkinlik Produces projects by taking into account the problems and needs of the social environment in which they live.
PLO17 Yetkinlikler - İletişim ve Sosyal Yetkinlik Shares the knowledge and skills acquired in fisheries on various platforms in order to raise awareness of the society.
PLO18 Yetkinlikler - İletişim ve Sosyal Yetkinlik Uses a foreign language at a sufficient level to follow the resources related to the field and communicate with colleagues.
PLO19 Yetkinlikler - İletişim ve Sosyal Yetkinlik Uses information and communication technologies related to fisheries.
PLO20 Yetkinlikler - Alana Özgü Yetkinlik Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology.
PLO21 Yetkinlikler - Alana Özgü Yetkinlik Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects.
PLO22 Yetkinlikler - Alana Özgü Yetkinlik Acts in accordance with scientific, cultural and ethical values.
PLO23 Yetkinlikler - Alana Özgü Yetkinlik Know the legislation related to the field and act accordingly.


Week Plan

Week Topic Preparation Methods
1 Definition of the microorganism and development process of the microbiology Literature search by using internet and library databases, Study on releated section in lecture book Öğretim Yöntemleri:
Anlatım
2 Sizes and types of the microorganisms, simple and gram staining methods,laboratory application Literature search by using internet and library databases, Study on releated section in lecture book Öğretim Yöntemleri:
Anlatım
3 Anatomy of the bacteria, prokaryotic features Literature search by using internet and library databases, Study on releated section in lecture book Öğretim Yöntemleri:
Anlatım
4 Rickettsia, chlamydia, and inclusion body Literature search by using internet and library databases, Study on releated section in lecture book Öğretim Yöntemleri:
Anlatım
5 Virus and their properteis Literature search by using internet and library databases, Study on releated section in lecture book Öğretim Yöntemleri:
Anlatım
6 Eukaryotic microorganisms, fungus and their features Literature search by using internet and library databases, Study on releated section in lecture book Öğretim Yöntemleri:
Anlatım
7 Reproduction appearance of the bacteria, viruses, and fungi Literature search by using internet and library databases, Study on releated section in lecture book Öğretim Yöntemleri:
Anlatım
8 Mid-term exam Study on releated section in lecture book Ölçme Yöntemleri:
Yazılı Sınav
9 The media of bacteria and necessary ingredients,laboratory application Literature search by using internet and library databases, Study on releated section in lecture book Öğretim Yöntemleri:
Anlatım
10 Colony, pure colony and colony characteristics,laboratory application Literature search by using internet and library databases, Study on releated section in lecture book Öğretim Yöntemleri:
Anlatım
11 The types of the media,laboratory application Literature search by using internet and library databases, Study on releated section in lecture book Öğretim Yöntemleri:
Anlatım
12 The effects of the environmental conditions on the microorganism,laboratory application Literature search by using internet and library databases, Study on releated section in lecture book Öğretim Yöntemleri:
Anlatım
13 Methods to combat microorganisms,laboratory application Literature search by using internet and library databases, Study on releated section in lecture book Öğretim Yöntemleri:
Anlatım
14 Examination methods of the microorganism,laboratory application Literature search by using internet and library databases, Study on releated section in lecture book Öğretim Yöntemleri:
Anlatım
15 The role of microorganisms in fish diseases,laboratory application Literature search by using internet and library databases, Study on releated section in lecture book Öğretim Yöntemleri:
Anlatım
16 Final exam Study on releated section in lecture book Ölçme Yöntemleri:
Yazılı Sınav
17 Final exam Study on releated section in lecture book Ölçme Yöntemleri:
Yazılı Sınav


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 2 28
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 8 8
Final Exam 1 16 16
Total Workload (Hour) 108
Total Workload / 25 (h) 4,32
ECTS 4 ECTS

Update Time: 09.05.2024 09:45