Graduate Education Institute · Food Nutrition · Master
ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Dr. Öğr. Üyesi İsmail Hakkı TEKİNER
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
Erkmen, O. (2013). Gıda Mikrobiyolojisi. Ankara: Efil Yayınevi Yayınları.
Recommended Resources
Erkmen, O. (2013). Gıda Mikrobiyolojisi. Ankara: Efil Yayınevi Yayınları.
Course Learning Outcomes
- Knows the basic terms of food microbiology.
- Classifies the microorganisms found in foods.
- Identify internal and external factors affecting microbial growth in foods.
- Knows the pathogenic microorganisms that spoil food and how they spoil food.
- Ability of basic microbiology techniques such as aseptic technique, culture preparation and appropriate sterilization techniques
Core Area Distribution
(44) Physical Sciences%90 (62) Agriculture, Forestry and Fishery%10
Teaching Methods
ExpressionQuestion-AnswerDiscussion
Assessment & Evaluation
Testing (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 | 6 | 96 |
| Midterm | 1 | 6 | 6 |
| Quiz | 0 | 0 | 0 |
| Assignment | 3 | 10 | 30 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 7 | 7 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Important microorganisms found in foods and their sources | Reading |
| 2 | Growth of microorganisms in foods and factors affecting their growth | Reading |
| 3 | Microbial contamination of food and foodborne microbial spoilage | Reading |
| 4 | Food borne infections | Reading |
| 5 | Food borne toxicoinfections | Reading |
| 6 | Foodborne intoxications and other ailments | Reading |
| 7 | Indicator microorganisms | Reading |
| 8 | Mid-term exam | - |
| 9 | Microorganisms in fermented foods | Reading |
| 10 | Microorganisms in biotechnological applications | Reading |
| 11 | Food preservation methods - heat treatments | Reading |
| 12 | Food preservation-antimicrobials | Reading |
| 13 | Food preservation-refrigeration | Reading |
| 14 | Food preservation-low water activity | Reading |
| 15 | General review | Reading course notes |
| 16 | Final exam | - |