- Course Code
- KGT104
- Semester
- Second Term (Spring)
- Theory+Practice
- 2 + 1
- ECTS
- 4
| Course Type | Compulsory Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | 1 |
|---|
| Semester | Second Term (Spring) |
|---|
| ECTS | 4 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Explains unwanted microorganisms in foods.
- Explain the sources of contamination of microorganisms to foods
- Learns microbiological analysis of food samples and evaluate the results.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | none |
|---|
| Course Description | Food microbiology deals with the types of microorganisms found in food, their sources of contamination, and the historical development of food microbiology. It examines in detail microbial spoilage processes, foodborne infections and their causes, and indicator microorganisms. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Definition and history of food microbiology |
|
2nd Week |
Sources of microorganisms in foods |
|
3rd Week |
Microbial spoilage in foods |
|
4th Week |
Foodborne infections and factors |
|
5th Week |
Foodborne infections and factors |
|
6th Week |
Indicator Microorganisms in Foods |
|
7th Week |
Control of contamination in foods |
|
8th Week |
Midterm Exam |
|
9th Week |
Coliform bacteria count- Faecal coliform analysis- E.coli analysis |
|
10th Week |
Microbiological analysis of milk and milk products |
|
11th Week |
Microbiological analysis of water and aquaculture products |
|
12th Week |
Microbiological analysis of meat and products / Analysis of cereal products |
|
13th Week |
Microbiological analysis of fruits and vegetables and products / Microbiological analysis of ready meals |
|
14th Week |
Rapid diagnostic tests in foods |
|
| Recommended 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
- Discussion
- Questions/Answers
- Experiment
- Presentation
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
5 |
20 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
2 |
28 |
| Preparation for Final exam |
14 |
2 |
28 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
7 |
2 |
14 |
| Laboratory (including preparation) |
14 |
1 |
14 |
| Final exam |
1 |
1 |
1 |
| Homework |
2 |
3 |
6 |
| Total Work Load | 134 |
| Total Work Load / 30 (h) | 4.46 |
| ECTS Credit of the Course | 4 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
Programme Qualifications / Learning Outcomes
|
LO1 |
LO2 |
LO3 |
| K1 |
X |
X |
X |
| K2 |
|
|
|
| K3 |
X |
X |
X |
| K4 |
|
|
|
| K5 |
|
X |
X |
| K6 |
|
|
|
| K7 |
|
|
X |
| K8 |
|
|
X |
| K9 |
|
X |
X |
| K10 |
|
|
|
| K11 |
X |
X |
|
| K12 |
|
|
|
| K13 |
X |
X |
|
