Graduate Education Institute · Food Engineering · Master
ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Doç. Dr. Ertan ERMİŞ
Instructors: Doç. Dr. Ertan ERMİŞ
Course Objective
Covering the interactions of microorganisms and foods, spoilage and beneficial microorganisms, industrial microbiology, use of microorganisms in food industry, microbiological quality control
Course Content
microorganisms in food and their effect mechanisms on human health, microbiological quality control; ; foods, enzymes, antimicrobial substances, bacteriocins produced by microorganisms; starter cultures, microbiological qualy and safety, rapid identification techniques, biosensors
Required Resources
•Pichhardt,K. Gıda Mikrobiyolojisi. Literatür Yayıncılık, 2007
•Adams,M.R., Moss,M.O. Food Microbiology. RSC, 2005
Core Area Distribution
(42) Life Sciences%90 (62) Agriculture, Forestry and Fishery%10
Teaching Methods
ExpressionQuestion-AnswerDiscussionSelf 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) | 0 | 0 | 0 |
| Out of Class Study Period | 0 | 0 | 0 |
| Midterm | 0 | 0 | 0 |
| Quiz | 0 | 0 | 0 |
| Assignment | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Final | 0 | 0 | 0 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction | related sources |
| 2 | Factors affecting microbial growth in foods | various sources and papers |
| 3 | beneficial microorganisms | various sources and papers |
| 4 | spoilage and pathogen microorganisms | various sources and papers |
| 5 | industrial microbiology | various sources and papers |
| 6 | foods and enzymes produced by using microorganisms | various sources and papers |
| 7 | antimicrobials and bacteriocins produced by using microorganisms | various sources and papers |
| 8 | Ara Sınav | Ara Sınav |
| 9 | bacterial starter cultures | various sources and papers |
| 10 | mould starter cultures | various sources and papers |
| 11 | yeast starter cultures | various sources and papers |
| 12 | microbiological quality and safety in foods | various sources and papers |
| 13 | rapid microbial detection methods | various sources and papers |
| 14 | microbial based biosensors | various sources and papers |
| 15 | general overview | various sources and papers |
| 16 | Final Sınavı | Final Sınavı |