Faculty of Health Sciences · Nutrition and Dietetics · Undergraduate
ECTS: 5 T+P+L: 2+0+2 Compulsory
Coordinator: Prof. Dr. Jale ÇATAK
Instructors: Prof. Dr. Jale ÇATAK
Course Objective
This course aims to teach the relationship between foods and microorganisms and the potential benefits of this relationship in the future.
Course Content
The content of this course includes the classification of microorganisms, the characteristics of bacteria, fungi, parasites, and viruses, and their effects on health.
Required Resources
Course Notes
Recommended Resources
Food Microbiology; An Introduction; Thomas J. Montville Karl R. Matthews. 2005. 1st ed. ASM Press, Washington DC. ISB 1-55581-308-9
Brock Biology of Microorganism, (Ed: Madigan, M. T., Martinko, J. M.), Çeviri Editörü: Çökmüş, C., Onbirinci Baskıdan Çeviri, Palme Yayınevi, Ankara, 2010, ISBN: 978605582962
Course Learning Outcomes
- Defines microbiology and the groups of microorganisms.
- Explains the general characteristics of microorganisms.
- Explains the nutritional and growth conditions of microorganisms.
- Explains the control of reproduction and growth in microorganisms.
- Explains microbial metabolism.
Core Area Distribution
(72) Health%100
Teaching Methods
ExpressionQuestion-AnswerDiscussionExercise and PracticePresentationGuided PracticeGroup StudyExperiment - Test / Lab/ Workshop / Field PracticeSelf study
Assessment & Evaluation
Performance Assignment ( Lab / Workshop / Field Work / Seminar / Presentation / Completion Study / ThesisTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 2 | 32 |
| Out of Class Study Period | 15 | 4 | 60 |
| Midterm | 1 | 2 | 2 |
| Quiz | 1 | 2 | 2 |
| Assignment | 0 | 0 | 0 |
| Practice | 14 | 2 | 28 |
| Final | 1 | 3 | 3 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | History and Development of Microbiology, Classification of Microorganisms, Types of Microscopes | Course Notes |
| 2 | Bacterial Morphology, Classification of Bacteria, General Structure of Bacteria, Relationships Among Microorganisms | Course Notes |
| 3 | Bacterial cell structure, bacterial nomenclature, bacterial staining characteristics, Gram staining | Course Notes |
| 4 | Bacterial Reproduction Characteristics, Bacterial Nutritional Requirements, Bacterial Genetics | Course Notes |
| 5 | Bacterial Metabolism, Definitions, Substances Required for Bacterial Growth | Course Notes |
| 6 | Classification of Culture Media, Commonly Used Culture Media, Inoculation on Culture Media, Bacterial Colonies, | Course Notes |
| 7 | Isolation and Identification Methods, Antibacterial Susceptibility Tests | Course Notes |
| 8 | Midterm | Course Notes |
| 9 | Sterilization and Disinfection, Mechanisms of Action of Disinfectants and Antiseptics, Chemical Sterilization and Disinfection | Course Notes |
| 10 | Viruses, General Characteristics of Viruses, Important Viral Infections | Course Notes |
| 11 | Fungi, Mycology, Fungal Cell Structure and Characteristics, Fungal Reproduction, Classification of Fungi, Yeasts, Yeast Morphology and Reproduction, Yeast Colonies, Molds, Mold Morphology, Fungi, Fungal Structure | Course Notes |
| 12 | Mold Proliferation, Fungal Proliferation, Laboratory Diagnosis, Culture, Mycoses | Course Notes |
| 13 | Pathogenicity, Virulence Factors, Definitions, Flora, Infection, Toxins | Course Notes |
| 14 | Pathogenicity, Virulence Factors, Definitions, Flora, Infection, Toxins | Course Notes |
| 15 | General Review | Course Notes |
| 16 | Final Exam | Course Notes |