At the end of this course, the students; 1) Learn microorganisms in food. 2) Learn food poisoning. 3) Learn food processing and storage of the chemical changes in foods.
4) They learn the sources of microbial contamination in foods. 5) They learn about food-borne microbial diseases.
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
YOK
COURSE DEFINITION
To give basic information about microorganisms in foods, contamination of foods, food poisoning, principles of food preservation. It is aimed for students to learn the chemical changes that occur in foods during processing and storage of foods and to recognize the role of nutrient components in these events.
COURSE CONTENTS
WEEK
TOPICS
1st Week
Introduction to nutrient microbiology
2nd Week
Classification of microorganisms
3rd Week
Factors affecting microbial growth in food
4th Week
Bacteria
5th Week
Bacteria
6th Week
Yeasts
7th Week
Midterm I
8th Week
Molds
9th Week
Viruses, Parasites
10th Week
Microbial flora of foods
11th Week
Microbial flora of foods
12th Week
Food preservation methods
13th Week
Prebiotics-Probiotics
14th Week
Midterm II
15th Week
Discussion
RECOMENDED OR REQUIRED READING
"1)Adams M.R., Moss M.O. Food Microbiology. The Royal Society of Chemistry, Cambridge, 2000. 2)Garbut J. Essentials of Food Microbiology. Arnold, London, 1997. 3)Forsythe S.J., Hayes P.R. Food Hgyiene Microbiology and HACCP. 3rd Edition, Aspen Publication, Gaithersburg, Maryland, 1998. 4)Eley A.R. Microbial Food Poisoning. Second Edition, Chapman and Hall, London, 1996. 5)Hobbs B.C., Roberts D. Food Poisoning and Food Hygiene. 6th Edition, Edward Arnold, London, 1993. 6)Thurnham D.I., Roberts T.A. Health and The Food-Chain. British Medical Bulletin, Volume 56, Number 1, The Royal Society of Medicine Press Ltd., London, 2000. 7)Harrigan W.F. Laboratory Methods in Food Microbiology. Thirth Edition, Academic Press, San Diego, 1998."
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
Lecture,Discussion,Questions/Answers
ASSESSMENT METHODS AND CRITERIA
Quantity
Percentage(%)
Mid-term
2
30
Assignment
5
25
Practice
5
5
Total(%)
60
Contribution of In-term Studies to Overall Grade(%)
60
Contribution of Final Examination to Overall Grade(%)
40
Total(%)
100
ECTS WORKLOAD
Activities
Number
Hours
Workload
Midterm exam
2
2
4
Preparation for Quiz
Individual or group work
Preparation for Final exam
7
3
21
Course hours
14
3
42
Preparation for Midterm exam
1
15
15
Laboratory (including preparation)
12
2
24
Final exam
1
1
1
Homework
5
1
5
Total Workload
112
Total Workload / 30
3,73
ECTS Credits of the Course
4
LANGUAGE OF INSTRUCTION
Turkish
WORK PLACEMENT(S)
No
KEY LEARNING OUTCOMES (KLO) / MATRIX OF LEARNING OUTCOMES (LO)
