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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

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