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| BIY3003 | Food Microbiology | 3+0+0 | ECTS:6 | | Year / Semester | Fall Semester | | Level of Course | First Cycle | | Status | Elective | | Department | DEPARTMENT of BIOLOGY | | Prerequisites and co-requisites | None | | Mode of Delivery | Face to face | | Contact Hours | 14 weeks - 3 hours of lectures per week | | Lecturer | Prof. Dr. Sabriye ÇANAKÇI | | Co-Lecturer | Prof. Dr. Ali Osman BELDUZ | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | The aims of the course is to help students understand foodborne pathogens and the means of their control. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | describe foodborne pathogenic bacteria, mycotoxigenic molds, viruses, and waterborne parasites | 1,3 | 1,5, | | LO - 2 : | explain preservative agents and preservation methods of food | 1,3 | 1,5, | | LO - 3 : | explain food fermentations and advanced techniques used in food microbiology | 1,3 | 1,5, | | 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 | | |
| Introduction to food microbiology, microbial spoilage, foodborne pathogenic bacteria, mycotoxigenic molds, viruses, foodborne and waterborne parasites, preservative and preservation methods, food fermentations, advanced techniques used in food microbiology. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Interactions of the food and microorganism | | | Week 2 | Imported microrganisims in the food | | | Week 3 | The sources of microbial contamination | | | Week 4 | the factors that effect the devalopment in the food | | | Week 5 | indicatory microorganisms in the food | | | Week 6 | Microbial disease originating from food | | | Week 7 | General principles, prevent from contamination and remove the microorganisms | | | Week 8 | Inhibition of the microbial growth | | | Week 9 | Mid-term exam | | | Week 10 | To be killed the microorganisims | | | Week 11 | Student Seminar | | | Week 12 | Student Seminar | | | Week 13 | Student Seminar | | | Week 14 | Technical visits to food industry companies | | | Week 15 | Food safety and microbiological criterions | | | Week 16 | End-of-term exam | | | |
| 1 | Prof. Dr. Adnan Ünlütürk, Prof. Dr. Fulya TurantaşGıda Mikrobiyolojisi, META Basım Matbaacılık Hizmetleri, İzmir | | | 2 | Temel Gıda Mikrobiyolojisi, Nobel,2014 | | | |
| 1 | Prof. Dr. Mustafa Tayyar, Yrd. Doç. Dr. Canan Dokuzcu, 2007, Gıda Mikrobiyolojisi, Marmara Kitabevi Yayınları, İstanbul | | | 2 | Wilkie Harrigan, 1998, Laboratory Methods in Food Microbiology, Academic Press. | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | 26/11/2023 | 1 | 30 | | Presentation | 13 | 24.12.2023 | 1 | 20 | | End-of-term exam | 16 | 06.01.2024 | 1 | 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 | 3 | 14 | 42 | | Sınıf dışı çalışma | 2 | 14 | 28 | | Arasınav için hazırlık | 30 | 1 | 30 | | Arasınav | 1 | 1 | 1 | | Ödev | 25 | 1 | 25 | | Dönem sonu sınavı için hazırlık | 30 | 1 | 30 | | Dönem sonu sınavı | 1 | 1 | 1 | | Diğer 1 | 23 | 1 | 23 | | Total work load | | | 180 |
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