Food Microbiology

Course Code:

NUT 208

Course Period:

Spring

Course Type:

Core

Theoric:

1

Practice:

0

Lab:

4

Credits:

3

ECTS:

4

Course Language:

English

Course Objectives:

The aim of this course is to teach relation between nutrients and microorganisms, and it will bring beneficial or harmful effects on the reactors.

Course Content:

Introduction to food microbiology, factors that affect the reproduction of microorganisms in the foods, spores of the bacteria and indicator microorganisms, fermentation of the foods, spoilage of the vegetables, fruits, milk and milk products, water, and microbiological analyzing methods. Parasites transmitted with meat and water, micooxygenic molds and fungi that cause food spoilage, viruses which transmitted with foods, food poisoning, food storage methods.

Course Methodology:

Teaching Methods: 1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study

Course Evaluation Methods:

Assessment Methods: 1:Writing Exam 2: Multiple Choice Test 3: Blank Filling 4: True-False 5: Oral Examination 6: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
1)List the differences between prokaryote and eukaryote, classify the microorganisms.	2,6,8,9	1,2,3	1,2,3,4,5
2) Explain the relation between microorganisms and food.	2,6,8,9	1,2,3	1,2,3,4,5
3) List the main pathogens foodborne bacterial diseases.	2,6,8,9	1,2,3	1,2,3,4,5
4) List the main pathogens foodborne viral diseases.	2,6,8,9	1,2,3	1,2,3,4,5
5) List the main pathogens foodborne fungal and parasitic diseases.	2,6,8,9	1,2,3	1,2,3,4,5
6) Explain food safety systems and Fermentation and fermented foods.	2,6,8,9,11	1,2,3	1,2,3,4,5

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	GENERAL MICROBIOLOGY SUMMARY
2	INTRODUCTION TO FOOD MICROBIOLOGY
3	SOURCES AND TRANSMISSION ROUTES OF MICROORGANISMS IN FOODS
4	MICROORGANISMS AND FOOD SPOILAGE
5	CAUSES OF MICROBIAL DEGRADATION IN FOODS
6	FOOD POISONING, FOODBORNE INFECTIONS
7	FOODBORNE BACTERIAL INFECTIONS AGENTS I
8	MIDTERM
9	FOODBORNE BACTERIAL INFECTIONS AGENTS II
10	FOODBORNE VIRAL INFECTIONS AGENTS
11	FOODBORNE FUNGAL INFECTIONS AGENTS
12	FOODBORNE PARASITE INFECTIONS AGENTS
13	FERMENTATION AND FERMENTED FOODS
14	FOOD SAFETY SYSTEMS
15	OVERVIEW

Recommended Sources

RECOMMENDED SOURCES
Textbook	Food Microbilogy 1-4 Erkmen O and Bozoğlu T.F., 2008. Food Mycology Samnson RA and Dijksterhuis J., 2007. Fundamental Food Microbiology Ray B., 2004.
Additional Resources

Material Sharing

MATERIAL SHARING
Documents	Power point presentations
Assignments
Exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Mid-terms	1	100
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		40
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1	Knows chemical structures of nutrients and human nutrition under different conditions thoroughly and uses proper sources for implementation.			X
2	Gains expertise in the scientific researh methods.					X
3	Knows spesific nutritional requirements of children and adolescents, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.		X
4	Applies professional ethics and legal regulations within the framework of nutrition and diet counseling.		X
5	Knows the nutritional requirements specific to the periods of pregnancy and lactation, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.	X
6	Knows adulthood diseases requiring nutritional therapy and acts regarding those processes.				X
7	Develops solutions for social nutrition problems and contributes to the development of plans and policies.	X
8	Gains abilitiy to communicate with his/her colleagues and applies the most appropriate and recent techniques in multi-disciplinary work.				X
9	Organizes activities aimed at improving nutritional status if necessary by determining the nutritional status of his/her environment.				X
10	Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can take initiative when necessary.	X
11	Knows the importance of food service systems institutions on human health and applies total quality management in production processes.			X

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Course Duration (Including the exam week: 15x Total course hours)	15	5	75
Hours for off-the-classroom study (Pre-study, practice)	14	1	14
Mid-terms	1	10	10
Final examination	1	12	12
Total Work Load			111
Total Work Load / 25 (h)			4,4
ECTS Credit of the Course			4

2

Search form