Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD MICROBIOLOGY and FOOD SAFETY | YBES2219350 | Spring Semester | 2+3 | 3,5 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Ayşegül HOŞ |
| Name of Lecturer(s) | Assist.Prof. Ayşegül HOŞ, Assist.Prof. Sevde Nur BİLTEKİN KALELİ |
| Assistant(s) | |
| Aim | The evaluation of the relationships between foods and microorganisms and their beneficial or harmful effects. |
| Course Content | This course contains; Interactions between food and microorganisms,Source of microorganisms, contamination routes,Factors effecting the growth of microorganisms,Microbiological spoilage of food,Methods for inhibition and inactivation of microorganisms in food,Foodborne microrganisms I,Foodborne microrganisms II,Foodborne viruses,Micotoxigenic molds,Foodborne parasites,Probiotics, fermentation and fermented foods,Methods for microbiological examination of food,Microbiological quality of foods,Predictive modelling and risk assessment. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1.Evaluates the relationship between food and microorganisms. | 10, 16, 17, 9 | C |
| 1.1.Explains how microorganisms contaminate the foods. | 10, 16, 17, 9 | C |
| 2.Discuss the factors of foodborne diseases. | 10, 16, 17, 9 | C |
| 2.1.Interprets the relationship food and bacteria. | 10, 16, 17, 9 | C |
| 2.2.Interprets the relationship food and viruses. | 10, 16, 17, 19, 9 | A, C |
| 2.3.Interprets the relationship food and parasites. | 10, 16, 17, 9 | C |
| 2.4.Interprets the relationship food and molds. | 10, 16, 17, 9 | C |
| 3. Evaluates the foods microbiologically. | 10, 16, 17, 9 | C |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 17: Experimental Technique, 19: Brainstorming Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Interactions between food and microorganisms | Reading the relevant course notes uploaded to the Mebis |
| 2 | Source of microorganisms, contamination routes | Reading the relevant course notes uploaded to the Mebis |
| 3 | Factors effecting the growth of microorganisms | Reading the relevant course notes uploaded to the Mebis |
| 4 | Microbiological spoilage of food | Reading the relevant course notes uploaded to the Mebis |
| 5 | Methods for inhibition and inactivation of microorganisms in food | Reading the relevant course notes uploaded to the Mebis |
| 6 | Foodborne microrganisms I | Reading the relevant course notes uploaded to the Mebis |
| 7 | Foodborne microrganisms II | Reading the relevant course notes uploaded to the Mebis |
| 8 | Foodborne viruses | Reading the relevant course notes uploaded to the Mebis |
| 9 | Micotoxigenic molds | Reading the relevant course notes uploaded to the Mebis |
| 10 | Foodborne parasites | Reading the relevant course notes uploaded to the Mebis |
| 11 | Probiotics, fermentation and fermented foods | Reading the relevant course notes uploaded to the Mebis |
| 12 | Methods for microbiological examination of food | Reading the relevant course notes uploaded to the Mebis |
| 13 | Microbiological quality of foods | Reading the relevant course notes uploaded to the Mebis |
| 14 | Predictive modelling and risk assessment | Reading the relevant course notes uploaded to the Mebis |
| Resources |
| 1.Power point presentations |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir. | X | |||||
| 2 | PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır. | X | |||||
| 3 | PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar. | X | |||||
| 4 | PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir. | X | |||||
| 5 | PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır. | X | |||||
| 6 | PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür. | X | |||||
| 7 | PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur. | X | |||||
| 8 | PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır. | ||||||
| 9 | PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır. | X | |||||
| 10 | PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar. | X | |||||
| 11 | PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir. | X | |||||
| 12 | PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 2 | 28 | |||
| Guided Problem Solving | 14 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 14 | 1 | 14 | |||
| Term Project | 1 | 1 | 1 | |||
| Presentation of Project / Seminar | 1 | 3 | 3 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 12 | 12 | |||
| General Exam | 1 | 23 | 23 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 123 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(123/30) | 4 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD MICROBIOLOGY and FOOD SAFETY | YBES2219350 | Spring Semester | 2+3 | 3,5 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Ayşegül HOŞ |
| Name of Lecturer(s) | Assist.Prof. Ayşegül HOŞ, Assist.Prof. Sevde Nur BİLTEKİN KALELİ |
| Assistant(s) | |
| Aim | The evaluation of the relationships between foods and microorganisms and their beneficial or harmful effects. |
| Course Content | This course contains; Interactions between food and microorganisms,Source of microorganisms, contamination routes,Factors effecting the growth of microorganisms,Microbiological spoilage of food,Methods for inhibition and inactivation of microorganisms in food,Foodborne microrganisms I,Foodborne microrganisms II,Foodborne viruses,Micotoxigenic molds,Foodborne parasites,Probiotics, fermentation and fermented foods,Methods for microbiological examination of food,Microbiological quality of foods,Predictive modelling and risk assessment. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1.Evaluates the relationship between food and microorganisms. | 10, 16, 17, 9 | C |
| 1.1.Explains how microorganisms contaminate the foods. | 10, 16, 17, 9 | C |
| 2.Discuss the factors of foodborne diseases. | 10, 16, 17, 9 | C |
| 2.1.Interprets the relationship food and bacteria. | 10, 16, 17, 9 | C |
| 2.2.Interprets the relationship food and viruses. | 10, 16, 17, 19, 9 | A, C |
| 2.3.Interprets the relationship food and parasites. | 10, 16, 17, 9 | C |
| 2.4.Interprets the relationship food and molds. | 10, 16, 17, 9 | C |
| 3. Evaluates the foods microbiologically. | 10, 16, 17, 9 | C |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 17: Experimental Technique, 19: Brainstorming Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Interactions between food and microorganisms | Reading the relevant course notes uploaded to the Mebis |
| 2 | Source of microorganisms, contamination routes | Reading the relevant course notes uploaded to the Mebis |
| 3 | Factors effecting the growth of microorganisms | Reading the relevant course notes uploaded to the Mebis |
| 4 | Microbiological spoilage of food | Reading the relevant course notes uploaded to the Mebis |
| 5 | Methods for inhibition and inactivation of microorganisms in food | Reading the relevant course notes uploaded to the Mebis |
| 6 | Foodborne microrganisms I | Reading the relevant course notes uploaded to the Mebis |
| 7 | Foodborne microrganisms II | Reading the relevant course notes uploaded to the Mebis |
| 8 | Foodborne viruses | Reading the relevant course notes uploaded to the Mebis |
| 9 | Micotoxigenic molds | Reading the relevant course notes uploaded to the Mebis |
| 10 | Foodborne parasites | Reading the relevant course notes uploaded to the Mebis |
| 11 | Probiotics, fermentation and fermented foods | Reading the relevant course notes uploaded to the Mebis |
| 12 | Methods for microbiological examination of food | Reading the relevant course notes uploaded to the Mebis |
| 13 | Microbiological quality of foods | Reading the relevant course notes uploaded to the Mebis |
| 14 | Predictive modelling and risk assessment | Reading the relevant course notes uploaded to the Mebis |
| Resources |
| 1.Power point presentations |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir. | X | |||||
| 2 | PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır. | X | |||||
| 3 | PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar. | X | |||||
| 4 | PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir. | X | |||||
| 5 | PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır. | X | |||||
| 6 | PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür. | X | |||||
| 7 | PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur. | X | |||||
| 8 | PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır. | ||||||
| 9 | PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır. | X | |||||
| 10 | PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar. | X | |||||
| 11 | PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir. | X | |||||
| 12 | PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |