TÜRKÇE
ENGLISH
Information
| Code | BT181 |
| Name | Food microbiology of animals source-I |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-2 (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 | Doç. Dr. HATİCE YAZGAN |
| Course Instructor |
Doç. Dr. HATİCE YAZGAN
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
In this course, we will explain the relationships between microorganisms and food, give information about indicators and pathogenic microorganisms in foods, explain foodborne microbial diseases and their causes, make people understand the effect of food preservation principles on microbial development, and give information about microbiological spoilage in foods and the changes caused by pathogenic microorganisms in food and preservation methods. It is aimed at introducing the microorganisms that play a role in fermentation.
Course Content
Classification, distribution, and functions of microorganisms, microbial interactions, ways of transmission of microorganisms to animal foods, important microorganisms that infect animal foods, development and inhibition of bacteria in animal foods, factors affecting microbial development in animal foods, fungi and yeasts, the effect of food structure on microbial development, and external factors on microbial development. It includes the effects of environmental factors on bacteria, microorganisms, and food relations, as well as indicators and pathogenic microorganisms in foods.
Course Precondition
There is no prerequisite for the course.
Resources
S.J. Forsythe and P.R.Hayes (1998), Food Hygiene, Microbiology and HACCP. A Chapman&Hall Food Science Book. Osman Erkmen, (4. Basım, 2013), Gıda Mikrobiolojisi. Erol, I. (2007). Gıda Hijyeni ve Mikrobiyolojisi. Pozitif matbaacılık. Ankara. Türkiye. European Food Safety Authority (EFSA) Community Summary Report on Zoonoses (2007 )main results presented on 5–6 March 2009 in Brussels Göktan, Deniz, and Günnur Tunçel. "Temel Gıda Hijyeni." Meta Basım Matbaacılık, İzmir (2010).. Kitap
Notes
S.J. Forsythe and P.R.Hayes (1998), Food Hygiene, Microbiology and HACCP. A Chapman&Hall Food Science Book. Osman Erkmen, (4. Basım, 2013), Gıda Mikrobiolojisi. Erol, I. (2007). Gıda Hijyeni ve Mikrobiyolojisi. Pozitif matbaacılık. Ankara. Türkiye. European Food Safety Authority (EFSA) Community Summary Report on Zoonoses (2007 )main results presented on 5–6 March 2009 in Brussels Göktan, Deniz, and Günnur Tunçel. "Temel Gıda Hijyeni." Meta Basım Matbaacılık, İzmir (2010).. Kitap
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Classify microorganisms |
| LO02 | Analyze the distribution and functions of microorganisms |
| LO03 | analyzes microbial interactions |
| LO04 | Explains the ways of transmission of microorganisms to foods |
| LO05 | Makes microbiological analyzes |
| LO06 | They are competent about important microorganisms that infect food |
| LO07 | Bacterial growth and inhibition in foods, Explanation of factors affecting microbial growth in foods |
| LO08 | Describes fungi and yeasts |
| LO09 | Explain the effect of microbial growth on the structure of food |
| LO10 | Analyze the effect of environmental factors on bacteria |
| LO11 | Explains the relationship between microorganisms and food |
| LO12 | Competent about indicator and pathogenic microorganisms in foods |
| LO13 | Makes food microbiology applications |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen the current and advanced knowledge in the field with original thought and / or research at the level of expertise based on the qualifications of the graduate and reach the original definitions that will bring innovation to the field. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary interaction of the field; it achieves original results using knowledge requiring expertise in analysis, synthesis and evaluation of new and complex ideas. | |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | Evaluates, uses and transfers new information in the field with a systematic approach. | 5 |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Makes critical analysis, synthesis and evaluation of new and complex thoughts. | |
| PLO05 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Makes leadership in environments that require the analysis of original and interdisciplinary problems. | 2 |
| PLO06 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | It extends the limits of knowledge in its field by publishing at least one scientific article in its field in national and / or international refereed journals and / or producing or interpreting an original work. | |
| PLO07 | Yetkinlikler - Öğrenme Yetkinliği | Develops new ideas and methods related to the field by using high level mental processes such as creative and critical thinking, problem solving and decision making. | 2 |
| PLO08 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | He / she defends his / her original opinions in discussing the subjects in his / her field and establishes an effective communication showing his / her competence in the field. | |
| PLO09 | Yetkinlikler - Alana Özgü Yetkinlik | Conducts scientific research in national and international scientific research groups. | |
| PLO10 | Yetkinlikler - Alana Özgü Yetkinlik | Establishes functional interaction by using strategic decision making processes in solving problems encountered in the field. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Clasification of microorgnaisms | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Distribution and functions of microorganisms | Studying from reference books and literature review | Öğretim Yöntemleri: Soru-Cevap, Tartışma |
| 3 | Microbial interactions | studying from reference books and literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama |
| 4 | Contamination of microorganisms to food | studying from reference books and literature review | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar, Bireysel Çalışma |
| 5 | Practice I | Material prepration in LAB | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 6 | Important microorganisms that contaminate foods | Studying from references books and literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Grup Çalışması |
| 7 | Grow and inhibition of bacteria in foods, factors affecting microbial growth in foods | Studying from reference books and literature review | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Alıştırma ve Uygulama |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Performans Değerlendirmesi, Ödev |
|
| 9 | Growth and inhibiton of bacteria in foods, factors affecting microbial growth in foods | Studying from reference books and literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Deney / Laboratuvar |
| 10 | Fungi – Yeasts | studying from reference books and literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Grup Çalışması |
| 11 | Effect of food structure on microbial development | Studying from reference books and literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Grup Çalışması |
| 12 | Effect of environmental factors on bacteria | Studying form reference books and literature review | Yöntem Seçilmemiş |
| 13 | The relationship between microorganisms and food | Literature review | Öğretim Yöntemleri: Tartışma, Alıştırma ve Uygulama |
| 14 | Indicator and pathogenic microorganisms in foods | Reference books and Literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama |
| 15 | Practice II | Material prepration in Lab | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama |
| 16 | Performance evaluation | Prepration of presentation | Ölçme Yöntemleri: Performans Değerlendirmesi |
| 17 | Term Exams | Prepration the final | Ölçme Yöntemleri: Performans Değerlendirmesi, Sözlü 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 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 25 | 25 |
| Total Workload (Hour) | 151 | ||
| Total Workload / 25 (h) | 6,04 | ||
| ECTS | 6 ECTS | ||