Course Name Code Semester T+U Hours Credit ECTS
Food Microbiology GDM 307 5 4 + 2 5 6
Precondition Courses <p>General Microbiology</p>
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Compulsory
Course Coordinator Prof.Dr. SERAP COŞANSU AKDEMİR
Course Lecturers Prof.Dr. ARZU ÇAĞRI MEHMETOĞLU, Prof.Dr. SERAP COŞANSU AKDEMİR,
Course Assistants

Arş Gör. Gülşah Karabulut, Arş. Gör. Eda Kılıç, Arş. Gör. Arş. Gör. Elif Sezer

Course Category
Course Objective

Aim of this course is to give information about food microbiology and its applications

Course Content

Microorganisms in foods and their functions, contamination sources and control, microbiological analyses of foods

# Course Learning Outcomes Teaching Methods Assessment Methods
1 He/She discusses the contamination sources of microorganisms to foods Lecture, Question-Answer, Discussion, Testing,
2 He/She tells the functions of bacteria, mols and yeasts found in foods. Lecture, Question-Answer, Discussion, Testing,
3 He/She can decide that which conditions stimulate or prevent the microbial growth in foods. Lecture, Question-Answer, Discussion, Testing,
4 He/She can do microbial analyses of a food sample. Lecture, Lab / Workshop, Testing, Performance Task,
5 He/She can interpret the microbiological analysis results. Lecture, Lab / Workshop, Testing, Performance Task,
6 He/She compares the properties that quality and hygiene indicator microorganisms should carry. Lecture, Question-Answer, Discussion, Testing,
7 He/She can make hazard analysis. Lecture, Question-Answer, Discussion, Testing, Homework,
8 He/She explains the basic principles of HACCP system. Lecture, Question-Answer, Discussion, Testing, Homework,
9 He/She can explain the reasons food microbial spoilage of foods Lecture, Question-Answer, Discussion, Testing,
10 He/She can define the microorganisms that cause foodborne desiases Lecture, Question-Answer, Discussion, Testing,
11 He/She can define the relationship between prevention of food spoilage and preservation method Lecture, Question-Answer, Discussion, Testing,
Week Course Topics Preliminary Preparation
1 Introduction, contamination sources of microorganisms
2 Microorganisms in foods and their functions: Bacteria, Molds, Yeasts
3 Intrinsic and extrinsic factors effective on microbial growth, hurdle technology
4 Microbiological analyses of foods: basic principles
5 Microbiological analyses of foods: enumeration in liquid and on solid media
6 Indicator microorganisms
7 Microbiological criteria for foods
8 HACCP and its applications
9 Microbiological spoilage of meat and milk products
10 Microbiological spoilage of fruit and vegetable products and other products
11 Food-borne bacterial pathogens
12 Mycotoxins
13 Food preservation methods
14 Novel methods in food preservation
Resources
Course Notes <p>1. Chris Bell, Paul Neaves &amp; Anthony P. Williams,Food Microbiology and Laboratory Practice.</p>
Course Resources
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems. X
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions. X
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually.
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions. X
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice.
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions.
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 35
1. Kısa Sınav 25
2. Kısa Sınav 25
1. Ödev 15
Total 100
1. Yıl İçinin Başarıya 60
1. Final 40
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 4 64
Hours for off-the-classroom study (Pre-study, practice) 16 3 48
Mid-terms 1 6 6
Quiz 2 4 8
Assignment 1 5 5
Performance Task (Laboratory) 10 1 10
Final examination 1 10 10
Total Workload 151
Total Workload / 25 (Hours) 6.04
dersAKTSKredisi 6