TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM591 |
| Name | Methods for Microbiological Enumeration and Identification |
| Term | 2026-2027 Academic Year |
| Term | Fall |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Dr. Öğr. Üyesi Bilal AĞIRMAN |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
Students who successfully complete this course will gain a comprehensive understanding of microbial enumeration methods and learn how to select the most appropriate method for specific conditions. They will comprehend the mechanisms behind various counting techniques and identify the differences between them. Furthermore, students will acquire in-depth knowledge of identification techniques based on phenotypic, morphological, and genetic characteristics of microorganisms.
Course Content
This course covers fundamental concepts of microbial enumeration and identification, classification of microbial counting methods, direct and indirect counting methods, dilution processes and diluents, rapid counting methods in microbiology, and techniques for identifying microorganisms using phenotypic, morphological, and molecular methods.
Course Precondition
None
Resources
- Ayhan Temiz. 2021. Genel Mikrobiyoloji Uygulama Teknikleri (7. Baskı), Hatiboğlu Yayıncılık, 273 s. - Velittin Gürgün, Kadir Halkman. (1990). Mikrobiyolojide Sayım Yöntemleri (2. Baskı). Gıda Teknolojisi Derneği, Yayın No 7, 146 s. - A. Kadir Halkman. (2005). Gıda Mikrobiyolojisi Uygulamaları. Başak Matbaacılık, 358 s. - Adnan Ünlütürk, Fulya Turantaş. (2015). Gıdaların Mikrobiyolojik Analizi (3. Baskı). Sidas Yayıncılık, 176s. - Adnan Ünlütürk, Fulya Turantaş. (2021). Gıda Mikrobiyolojisi (5. Baskı). Sidas Yayıncılık, 590s. - C. H. Collins, P. M. Lyne, J. M. Grange, J. O. Falkinham III. (2004). Collins and Lyne's Microbiological Methods, 8th Edition. Arnold (Hodder Headline Group), 480 p. - Y. Salfinger, M. L. Tortorello. (2015). Compendium of Methods for the Microbiological Examination of Foods, 5th Edition. APHA (American Public Health Association ) Press, 995p.
Notes
National and International Literature, Peer-reviewed Articles, Digital Databases / Electronic Databases, Research Reports / Technical Reports, Periodicals / Academic Journals.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Provides a general overview of microorganism counting techniques. |
| LO02 | Classifies microorganism enumeration techniques and explains the differences between these methods. |
| LO03 | Provides a general overview of microorganism identification methods through phenotypic, morphological, and genotypic approaches. |
| LO04 | Explains the differences between classical and modern identification techniques and compares these methods in terms of their advantages and disadvantages. |
| LO05 | Explains the cell lysis techniques used in genomic DNA extraction and examines their effects on DNA quality. |
| LO06 | Processes the obtained DNA sequences using bioinformatic tools and identifies them in databases. |
| LO07 | Provides a general overview of next-generation sequencing (NGS) techniques. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | 4 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to microbiological enumeration and ıdentification methods | Examination of Recommended Resources and Review of Fundamental Literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Microological analysis methods, culture media, and sampling | Examination of Recommended Resources and Review of Fundamental | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Serial dilution, diluents, inoculation, and incubation | Examination of Recommended Resources and Review of Fundamental | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Direct methods, cultural counting methods | Examination of Recommended Resources and Review of Fundamental | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Direct microscopic counting, flow cytometry | Examination of Recommended Resources and Review of Fundamental | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Indirect enumeration methods, standard-based enumeration methods, metabolism-based enumeration methods | Examination of Recommended Resources and Review of Fundamental | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Other counting methods (rapid counting methods) and common types of petrifilm plates | Examination of Recommended Resources and Review of Fundamental | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav, Sözlü Sınav |
|
| 9 | Principles of isolation and identification of microorganisms | Examination of Recommended Resources and Review of Fundamental | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Morphological analysis, colony morphology (macroscopic morphology), cellular morphology (microscopic morphology) | Examination of Recommended Resources and Review of Fundamental | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Biochemical identification tests | Examination of Recommended Resources and Review of Fundamental | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Introduction to Microorganism Identification and DNA Extraction Strategies, Genomic DNA Extraction, Cell lysis techniques (mechanical, chemical, enzymatic), Assesment of DNA quantity and quality | Examination of Recommended Resources and Review of Fundamental | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Targeted Gene Amplification (PCR) and Sequencing, 16S rRNA Gene, 18S rRNA and ITS (Internal Transcribed Spacer) regions, Sanger Sequencing | Examination of Recommended Resources and Review of Fundamental | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Bioinformatics and Phylogenetic Analysis, Sequence Processing and Genomic Database Searching (NCBI (GenBank), EMBL and DDBJ | Examination of Recommended Resources and Review of Fundamental | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Next-Generation Technologies and Fingerprinting, Metabarcoding, Whole Genome Sequencing, Molecular Fingerprinting (RAPD, AFLP, and Rep-PCR), MALDI-TOF MS, Future Trends (Third-generation sequencing: Oxford Nanopore, PacBio) | Examination of Recommended Resources and Review of Fundamental | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 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 | ||