Faculty of Engineering and Natural Sciences · Food Engineering (English 30%) · Undergraduate
ECTS: 3 T+P+L: 2+0+1 Compulsory
Coordinator: Doç. Dr. Ertan ERMİŞ
Instructors: Doç. Dr. Ertan ERMİŞ
Course Objective
Covering the relationship between microorganisms and food material, pathogens, spoilage microorganisms, use of microorganisms in food industry, microbiological analysis of foods and evaluation of results
Course Content
Microorganisms found in food, growth characteristics and parameters affecting growth and survival, food borne pathogenic microorganisms, beneficial microorganisms, food preservation methods, microbiological analysis in foods
Required Resources
Jay J.M.. Modern Food Microbiology, 6th ed., Aspen Publication, 2000. Ray B. Fundamental Food Microbiology, , 3rd ed., CRC Press, 2004
Recommended Resources
Lecture notes
Course Learning Outcomes
- Knows the basic concepts in the field of food microbiology
- Can classify microorganisms found in foods
- Can identify internal and external factors affecting microbial growth in foods.
- Knows the pathogenic and spoilage microorganisms in food and how they cause spoilage in which food.
- Knows the physical and chemical preservation methods applied to foods.
- Gain information about the sources of contamination of microorganisms
- Gains skills in basic microbiology techniques such as aseptic technique, culture and preparation preparation, and appropriate sterilization techniques.
- Performs basic microbiological analyzes on foods and interprets the results.
Core Area Distribution
(42) Life Sciences%30 (44) Physical Sciences%40 (54) Manufacturing and Processing%30
Teaching Methods
ExpressionQuestion-AnswerExercise and PracticeCase Study
Assessment & Evaluation
HomeworkTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 16 | 4 | 64 |
| Midterm | 1 | 24 | 24 |
| Quiz | 1 | 5 | 5 |
| Assignment | 1 | 10 | 10 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 24 | 24 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Basic definitions | lecture notes |
| 2 | basic definitions | lecture notes |
| 3 | Accreditation in International context | lecture notes |
| 4 | Accredidation criteria | lecture notes |
| 5 | Acreditation criteria 2 | lecture notes |
| 6 | Accreditation criteria 3 | lecture notes |
| 7 | Mid-term exam | lecture notes |
| 8 | Uncertainties | lecture notes |
| 9 | Audits | lecture notes |
| 10 | method validation | lecture notes |
| 11 | student presentations | reference books |
| 12 | student presentations | reference books |
| 13 | student presentations | reference books |
| 14 | student presentations | reference books |
| 15 | student presentations | reference books |
| 16 | Final exam | lecture notes |