Faculty of Health Sciences · Nutrition and Dietetics · Undergraduate
ECTS: 5 T+P+L: 2+0+2 Compulsory
Coordinator: Prof. Dr. Jale ÇATAK
Course Objective
The aim of this course is to teach the relation between nutrients and microorganisms, and it will bring beneficial or harmful effects on the reactors.
Course Content
Introduction to food microbiology, factors that affect the reproduction of microorganisms in the foods, spores of the bacteria and indicator microorganisms, fermentation of the foods, spoilage of the vegetables, fruits, milk, and milk products, water, and microbiological analyzing methods. Parasites transmitted with meat and water, micooxygenic molds and fungi that cause food spoilage, viruses which transmitted with foods, food poisoning, and food storage methods.
Required Resources
Erol, İ. Food Hygiene and Microbiology. Pozitif Printing, 2007.
Course Learning Outcomes
- Explain the relation between microorganisms and food.
- List the main pathogens foodborne bacterial diseases.
- List the main pathogens foodborne viral diseases.
Core Area Distribution
(72) Health%100
Teaching Methods
ExpressionQuestion-AnswerDiscussionPresentationGuided PracticeGroup StudyCase StudyExperiment - Test / Lab/ Workshop / Field PracticeSelf studyProblem Solving
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 | 16 | 3 | 48 |
| Midterm | 1 | 5 | 5 |
| Quiz | 1 | 2 | 2 |
| Assignment | 0 | 0 | 0 |
| Practice | 16 | 2 | 32 |
| Final | 1 | 8 | 8 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Food-microorganism associations | Erol,İ. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, 2007 |
| 2 | Sources of microorganisms and ways of transmission to food | Erol,İ. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, 2007 |
| 3 | Factors affecting the development of microorganisms in foods | Erol,İ. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, 2007 |
| 4 | Microbial degradation in foods | Erol,İ. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, 2007 |
| 5 | Methods for inhibition and inactivation of microorganisms in foods | Erol,İ. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, 2007 |
| 6 | Foodborne bacterial disease agents I | Erol,İ. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, 2007 |
| 7 | Foodborne bacterial disease agents II | Erol,İ. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, 2007 |
| 8 | Ara Sınav | Ara Sınav |
| 9 | Provided viral disease agents | Erol,İ. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, 2007 |
| 10 | Mycotoxigenic molds | Erol,İ. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, 2007 |
| 11 | Foodborne parasitic disease agents | Erol,İ. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, 2007 |
| 12 | Fermentation and fermented foods, Probiotics | Erol,İ. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, 2007 |
| 13 | Microbiological examination methods | Erol,İ. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, 2007 |
| 14 | Microbiological quality control in food | Erol,İ. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, 2007 |
| 15 | Food safety systems | Erol,İ. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, 2007 |
| 16 | Public Holiday | Public Holiday |