TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	1
SEMESTER	Second Term (Spring)
NUMBER OF ECTS CREDITS ALLOCATED	6
NAME OF LECTURER(S)	Assistant Professor Özge Kahraman Ilıkkan
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Explain the food microbiology, contamination sources of microorganisms 2) function of, bacteria, molds and yeast in foods 3) parameters affecting the growth of microorganisms in foods 4) food analysis and assesment of results. 5) Food pathogens, precaution procedures againts pathogens
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	none
COURSE DEFINITION	food microbiology teaches undesirable microorganisms in foods.
COURSE CONTENTS	WEEK TOPICS 1st Week Definition of food microbiology and history 2nd Week Microorganisms in foods 3rd Week Microbial spoilage in foods 4th Week Food-born infections 5th Week Food-born infections 6th Week Indicator microorganisms in foods 7th Week Rapid detection tests in foods 8th Week Mid-term Exam 9th Week Indicator microorganisms in foods 10th Week Microbial analysis in milk and dairy products 11th Week Microbial analysis in water and seafoods 12th Week Microbial analysis in Meat and meat products / in cereals 13th Week Microbial analysis in fruits and vegetables / in ready to eat meals 14th Week Control of contamination in foods
RECOMENDED OR REQUIRED READING	Halkman AK. 2005. Merck Gıda Mikrobiyolojisi Uygulamaları Osman E., 2011 Gıda Mikrobiyolojisi, Efil Yayınevi Yayınları Bibek Ray Arun Bhunia, 2016 Temel Gıda Mikrobiyolojisi, Nobel yayınevi
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Questions/Answers,Experiment,Presentation
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Assignment 2 20 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz 0 0 0 Individual or group work 14 5 70 Preparation for Final exam 1 14 14 Course hours 14 2 28 Preparation for Midterm exam 1 12 12 Laboratory (including preparation) 14 2 28 Final exam 1 2 2 Homework 2 12 24 Total Workload 180 Total Workload / 30 6 ECTS Credits of the Course 6
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No