Information Package
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Program of Nutrition and Dietetics

NUT218

FOOD MICROBIOLOGY

Course Code
NUT218
Semester
Fourth Term (Spring)
Theory+Practice
2 + 2
ECTS
4
Course TypeCompulsory Course
Course LevelBachelor's Degree
Year of Study2
SemesterFourth Term (Spring)
ECTS4
Name of Lecturer(s)
Learning Outcomes

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. Learn the sources of microbial contamination in foods
  5. Learn about food-borne microbial diseases
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsYOK
Course DescriptionTo 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 Food Microbiology
2nd Week Classification of Microorganisms
3rd Week Factors Affecting Microbial Growth in Foods
4th Week Bacteria
5th Week Ramadan Eid
6th Week Bacteria
7th Week Molds/Yeasts
8th Week Midterm Exam I
9th Week Viruses-Parasites
10th Week Microbial Flora of Foods
11th Week Labour Day
12th Week Methods of Food Preservation
13th Week Prebiotics-Probiotics
14th Week Midterm Exam II
15th Week Eid al-Adha Holiday
16th Week Discussion/General Review
Recommended 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 4 20
Practice 3 10
Total(%) 60
Contribution of In-term Studies to Overall Grade(%) 60
Contribution of Final Examination to Overall Grade(%) 40
Total(%) 100
ECTS Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam 2 2 4
Preparation for Quiz
Individual or group work
Preparation for Final exam 7 3 21
Course hours 15 3 45
Preparation for Midterm exam 2 10 20
Laboratory (including preparation) 5 4 20
Final exam 1 1 1
Homework 4 2 8
Total Work Load119
Total Work Load / 30 (h)3.96
ECTS Credit of the Course4
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5
K1 X X X X X
K2 X X X X X
K3
K4
K5
K6
K7 X X X X X
K8
K9