GM636 Microorganisms in Food spoilage and Food-borne Pathogens

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

Information

Code GM636
Name Microorganisms in Food spoilage and Food-borne Pathogens
Term 2024-2025 Academic Year
Semester . Semester
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 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

Update Time: 14.05.2024 09:59