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SÜRMENE FACULTY of MARINE SCIENCES / DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING

Course Catalog
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SÜRMENE FACULTY of MARINE SCIENCES / DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING /
Katalog Ana Sayfa
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BTM2022Microbiolgy2+0+1ECTS:3
Year / SemesterSpring Semester
Level of CourseFirst Cycle
Status Compulsory
DepartmentDEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING
Prerequisites and co-requisitesNone
Mode of DeliveryFace to face, Group study
Contact Hours14 weeks - 2 hours of lectures and 1 hour of laboratory per week
LecturerProf. Dr. İlhan ALTINOK
Co-LecturerProf. Dr. Erol Çapkın
Language of instructionTurkish
Professional practise ( internship ) None
 
The aim of the course:
Introduction to the major concepts, principles and applications of microbiology. To introduce students to complex concepts in water microbiology, fish processing, and food microbiology, Familiarize students with the microbial world, To learn more about what microorganisms are, how they function, and how they are important in our life.
 
Learning OutcomesCTPOTOA
Upon successful completion of the course, the students will be able to :
LO - 1 : get knowledge on microorganism 3,41
LO - 2 : classify microorganism using different determining methods. 3,41
LO - 3 : get the knowledge on the macroorganism in the field of aquatic products. 3,41
LO - 4 : gain practical skills about microbiology. 4,51
CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome

 
Contents of the Course
Introduction. A Brief History of Microbiology. Naming and classifying microorganisms. Microbial metabolism. Microbial growth and control. Bacteria. Fungi. Algae. Protozoa. Viruses. Determination of microorganisms.
 
Course Syllabus
 WeekSubjectRelated Notes / Files
 Week 1Fundamentals of Microbiology; Microbes in Our Lives and a Brief History of Microbiology.
 Week 2Naming and Classifying Microorganisms; The Diversity of Microorganisms.
 Week 3Microbes and Human Welfare, Microbes and Human Diseases.
 Week 4Important Biological Molecules; Inorganic and Organic Compounds.
 Week 5Microscopy: The Instruments; Compound Light Microscopy, Darkfield Microscopy and Phase-Contrast Microscopy.
 Week 6Preparation of Specimens for Light Microscopy and A Discussion on 'Can Bacteria Make Food Safe?'
 Week 7Functional Anatomy of Procaryotic and Eucaryotic Cells, Comparing Procaryotic and Eucaryotic Cells.
 Week 8Mid-term exam
 Week 9Microbial Metabolism; Catabolic and Anabolic Reactions.
 Week 10Microbial Growth; Requirements For Growth, Culture Media, Preserving Bacterial Cultures and The Growth of Bacterial Cultures.
 Week 11The Control of Microbial Growth.
 Week 12Microbial Genetics; Structure and Function of The Genetic Material, The Regulation of Bacterial Gene Expression and Mutation.
 Week 13Recombinant DNA and Biotechnology
 Week 14Bacterial Groups.
 Week 15Aquatic Microorganisms and The Role of Microorganisms in Water Quality.
 Week 16End-of-term exam
 
Textbook / Material
1Tortora, G. J., Funke, B.R., Case, C. L.,1997; Microbiology,California, ABD.
 
Recommended Reading
1Öner, M. , 1986. Genel Mikrobiyoloji, Ege Üni. Fen Fak. Ders Kitapları Serisi No: 94, İzmir.
2Ross, F. C., Introductory Microbiology,1983; Ohio, ABD.
3Akçelik, M. ve diğ. , 2000. Gıda Mikrobiyolojisi ve Uygulamaları, Ankara.
 
Method of Assessment
Type of assessmentWeek NoDate

Duration (hours)Weight (%)
Mid-term exam 8 21/11/2018 1 50
End-of-term exam 16 02/01/2019 2 50
 
Student Work Load and its Distribution
Type of workDuration (hours pw)

No of weeks / Number of activity

Hours in total per term
Yüz yüze eğitim 3 14 42
Sınıf dışı çalışma 2 14 28
Arasınav için hazırlık 2 3 6
Arasınav 1 1 1
Dönem sonu sınavı için hazırlık 4 3 12
Dönem sonu sınavı 2 1 2
Total work load91