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| BTM4021 | Food Microbiology | 2+0+0 | ECTS:4 | | Year / Semester | Fall Semester | | Level of Course | First Cycle | | Status | Elective | | Department | DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING | | Prerequisites and co-requisites | None | | Mode of Delivery | Face to face | | Contact Hours | 14 weeks - 2 hours of lectures per week | | Lecturer | Prof. Dr. Sevim KÖSE | | Co-Lecturer | Lecturer Dr. Bekir TUFAN | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | Aim is to provide the students to achieve rigging about the food hygenity to provide them to obtain information about the food quality, sour and safety about the foods. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | have knowledge about natural microflora and contaminated microorganisms of food. | 1,4,5,6 | 1 | | LO - 2 : | learn indicator microorganisms of food and will analyze them in the laboratory. | 1,4,5,6 | 1 | | LO - 3 : | perform the food safety criteria for fresh or processed sea food. | 1,4,5,6 | 1 | | LO - 4 : | inspect of food processing firm for hygiene and sanitation. | 1,4,5,6 | 1 | | 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 | | |
| Classifying microorganisms in food, determination of microorganisms and their toxins in food, microbial spoilage of foods, preservation of foods with chemical and physical methods. Microbial food-borne diseases. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | History of Microorganisms in Food and The Important Microorganisms in Food. | | | Week 2 | Mikrobial Contamination Sources. | | | Week 3 | Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth. | | | Week 4 | Microbiological Safety of Foods. | | | Week 5 | Microbial Indicators of Food Quality and Safety. | | | Week 6 | Determining Microorganisms and/or Their Products in Foods. | | | Week 7 | Foodborne Diseases; Foodborne Listeriosis. | | | Week 8 | Mid-term exam | | | Week 9 | Foodborne Animal Parasites. | | | Week 10 | Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species. | | | Week 11 | Incidence and Types of Microorganisms in Seafood. | | | Week 12 | Spoilage of Fresh and Processed Meats, Poultry and Seafood. | | | Week 13 | Food Preservation With Chemicals | | | Week 14 | Radiation Preservation of Foods and Nature of Microbial Radiation Resistance. | | | Week 15 | Preservation of Foods by Drying. | | | Week 16 | End-of-term exam | | | |
| 1 | Jay, J. M., 1992; Modern Foof Microbiology,Great Britain. | | | 2 | Ünlütürk, A., Turantaş, F., 1998; Gıda Mikrobiyolojisi, İzmir. | | | 3 | Smith, C. J., 1990; Evaluation of the Immunoassay . Development and Application of Immunoassay for Food Analysis, London. | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | 21/11/2018 | 1 | 50 | | End-of-term exam | 16 | 09/01/2019 | | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 2 | 14 | 28 | | Sınıf dışı çalışma | 2 | 14 | 28 | | Arasınav için hazırlık | 4 | 2 | 8 | | Arasınav | 1 | 1 | 1 | | Ödev | 5 | 2 | 10 | | Dönem sonu sınavı için hazırlık | 3 | 3 | 9 | | Dönem sonu sınavı | 2 | 1 | 2 | | Total work load | | | 86 |
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