Faculty of Engineering and Natural Sciences · Food Engineering (English 30%) · Undergraduate
Course Objective
To ensure that the students gain basic microbiology background at a theoretical as well as practical level, that they have the capability to design and carry out experiments in microbiology fields and thus to provide effective solutions to questions and problems that they may face in the future
Course Content
This course includes Microorganisms, usage of microscope, functional anatomy of the cells, prokaryotes, eukaryotes and viruses, microbial metabolism, growth conditions, control of microorganisms, microbial genetics and industrial applications. Laboratory experiments parallel to the course contents.
Required Resources
Professor Dr. Bülent NAZLI's General Microbiology Lecture Notes
Recommended Resources
Erkmen, O. (ed) ”Food Microbiology“, Efil Yayınevi, Ankara, 2010. Ünlütürk, A., Turantaş, F. (ed) “Food Microbiology ş, Meta Edition, İzmir, 2003.
Explanations
1. Exam dates are as announced in the schedule. Make-up exams will be given for exams that are not taken within the framework of excuses accepted according to IZU regulations.
2. Final exam covers topics covered throughout the semester. Final exam date, time and place will be announced by the Institute.
Rules
1. Attendance: According to the regulation, if a student does not attend 30% of the total course time, he / she gets absent from the course (DZ) and fails.
2. Arriving Late: You are expected not only to come to the class, but also to attend classes on time. Please note that late arrival to 3 classes will count as 1 complete absenteeism. Arriving late to class is defined as: The instructor takes the class attendance and attends the lesson after the first 10 minutes of the lesson.
3. Getting Help: It is important for your education to ask your questions about the lesson and learn the subject on time during the lesson or during the meeting hours. We recommend that our students seek assistance when necessary.
4. Academic honesty: You are expected to have your own efforts and work in the studies that will be the subject of the course grade. In immoral situations such as plagiarism, copying, disciplinary investigation is opened in accordance with the relevant regulation of IZU and you are subject to the necessary penal sanctions.
Course Learning Outcomes
- Explains the basic concepts of microbiology, its historical development, and its relationship with food engineering.
- Classifies microorganisms (bacteria, fungi, viruses, protozoa, helminths) and compares their basic characteristics.
- Explains microbial cell structure, function, and metabolic processes.
- Correctly applies basic microbiology laboratory techniques such as microscope use, simple staining, and Gram staining (PÖÇ-5).
- Learns aseptic techniques, and gains laboratory safety rules and working discipline in the microbiology laboratory (PÖÇ-5).
- Bakterilerin tanımlanmasında kullanılan biyokimyasal testleri (IMViC vb.) yorumlar (PÖÇ-5).
- Identifies yeasts and molds based on their morphological and microscopic characteristics.
- Applies techniques such as medium preparation, microorganism isolation, culture transfer, and obtaining pure cultures (PÖÇ-5).
- Determines the microbial load by using microbiological inoculation and counting methods, and interprets the results (PÖÇ-5).
- Explains the basic principles of microbiological analyses in food samples and evaluates them in terms of food safety (PÖÇ-6).
- Explains the basic concepts of microbial genetics and interprets the adaptation mechanisms of microorganisms.
- Reports laboratory studies in an organized manner and presents experimental results within the framework of scientific ethical rules (PÖÇ-5, PÖÇ-7).
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 14 | 2 | 28 |
| Out of Class Study Period | 14 | 1 | 14 |
| Midterm | 1 | 1 | 1 |
| Quiz | 2 | 1 | 2 |
| Assignment | 3 | 5 | 15 |
| Practice | 14 | 2 | 28 |
| Final | 1 | 1 | 1 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction to Microbiology and Its History Rules to Be Followed in the Laboratory | Lecture notes |
| 2 | Classification of Microorganisms Introduction to Laboratory Equipment, Aseptic Technique | Lecture notes |
| 3 | Microbial Cell Structure and Function Microscope and Microscopic Examination | Lecture notes |
| 4 | Microbial Metabolism Simple Staining Method | Lecture notes |
| 5 | Bacteria-1 Gram Staining Method | Lecture notes |
| 6 | Bacteria-2 Biochemical Tests (IMVIC Tests) | Lecture notes |
| 7 | Fungi (Yeasts) Investigation yeast cells under microscopy | Lecture notes |
| 8 | Midterm | Midterm |
| 9 | Fungi (Molds) Microscopic Examination of Molds | Lecture notes |
| 10 | Viruses Preparation of Homogenate and Dilution | Lecture notes |
| 11 | Protozoa and Helminths Culture Media and Preparation of Culture Media | Lecture notes |
| 12 | Isolation of Microorganisms and Culture Transfer Techniques The Presence of Microorganisms Around Us | Lecture notes |
| 13 | Microbiological Inoculation and Counting Methods-1 Culture Transfer and Inoculation Techniques | Lecture notes |
| 14 | Microbiological Inoculation and Counting Methods-2 Food Sample Examination | Lecture notes |
| 15 | Microbial Genetics General review | Lecture notes |
| 16 | Final Exam | Final Exam |