Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| ADVANCED FOOD MICROBIOLOGY | BESD1121610 | Fall Semester | 2+0 | 2 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| Assistant(s) | |
| Aim | This course aims to evaluate the chacteristics, mechanism of action and analysis methods of microorganisms affected in food quality and food safety. |
| Course Content | This course contains; The microorganisms in foods,Foodborne bacteria and their characteristics,Foodborne molds and their characteristics,Foodborne yeasts and their characteristics,Factors effecting the growth of microorganisms in foods,Microbiology of meat and meat products,Dairy product microbiology,Microbiology of fruit and vegetables,Microbiology of miscellaneous foods,Microbiology of fermented foods,Bacterial foodborne diseases,Non-bacterial foodborne diseases,Microbiological analysis of foods I,Microbiological analysis of foods II. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 3.Explain how microorganisms contaminate the foods. | 10, 16, 9 | A, D, E |
| 8.Evaluate prevention methods of food spoilage. | 10, 16, 9 | A, D, E |
| 9.Evaluate foodborne pathogens and their mechanism of actions and analysis methods. | 10, 16, 9 | A, D, E |
| 1. Evaluate the relationship between food raw material and natural food microflora. | 10, 16, 9 | A, D, E |
| 2. Explain food-microorganism relationship. | 10, 16, 9 | A, D, E |
| 4. Debate the factors affecting the growth of microorganisms in foods. | 10, 16, 9 | A, D, E |
| 5. Explain food spoilage microorganisms. | 10, 16, 9 | A, D, E |
| 6. Explain food spoilage mechanism. | 10, 16, 9 | A, D, E |
| 7. Apply analysis methods of food spoilage microorganisms. | 10, 16, 9 | A, D, E |
| 10. Explain foodborne pathogens and their mechanism of actions. | 10, 16, 9 | A, D, E |
| 11. Apply the analysis methods of foodborne pathogens. | 10, 16, 9 | A, D, E |
| 12. Explain the prevention methods in point of food safety. | 10, 16, 9 | A, D, E |
| 13. Evaluate the using of functional microorganisms in food industry. | 10, 16, 9 | A, D, E |
| 14. Explain mechanisms of action of functional microorgnisms in food microflora. | 10, 16, 9 | A, D, E |
| 16. Evaluate the obtaining and using of functional microorganisms in industry. | 10, 16, 9 | A, D, E |
| 17. Evaluate the functional microorganisms in point of food safety. | 10, 16, 9 | A, D, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | The microorganisms in foods | Preparation from related course sources |
| 2 | Foodborne bacteria and their characteristics | Preparation from related course sources |
| 3 | Foodborne molds and their characteristics | Preparation from related course sources |
| 4 | Foodborne yeasts and their characteristics | Preparation from related course sources |
| 5 | Factors effecting the growth of microorganisms in foods | Preparation from related course sources |
| 6 | Microbiology of meat and meat products | Preparation from related course sources |
| 7 | Dairy product microbiology | Preparation from related course sources |
| 8 | Microbiology of fruit and vegetables | Preparation from related course sources |
| 9 | Microbiology of miscellaneous foods | Preparation from related course sources |
| 10 | Microbiology of fermented foods | Preparation from related course sources |
| 11 | Bacterial foodborne diseases | Preparation from related course sources |
| 12 | Non-bacterial foodborne diseases | Preparation from related course sources |
| 13 | Microbiological analysis of foods I | Preparation from related course sources |
| 14 | Microbiological analysis of foods II | Preparation from related course sources |
| Resources |
| Lecture notes |
| 1. Ünlütürk, A., Turantaş, F. Gıda Mikrobiyolojisi. Mengi Tan Basımevi, İzmir, 1999. 2. Uğur,M, Nazlı,B., Bostan,K. Gıda Hijyeni. Teknik yayınları, 2001 3. Erol,İ. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, 2007 4. Pichhardt,K. Gıda Mikrobiyolojisi. Literatür Yayıncılık, 2007 (Çeviri) 5. Adams,M.R., Moss,M.O. Food Microbiology. RSC, 2005 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | They have general cultural knowledge that profession requires. | X | |||||
| 11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 3 | 42 | |||
| Guided Problem Solving | 14 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 14 | 6 | 84 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 5 | 6 | 30 | |||
| General Exam | 5 | 6 | 30 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 228 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(228/30) | 8 | |||||
| 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 |
|---|---|---|---|---|---|
| ADVANCED FOOD MICROBIOLOGY | BESD1121610 | Fall Semester | 2+0 | 2 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| Assistant(s) | |
| Aim | This course aims to evaluate the chacteristics, mechanism of action and analysis methods of microorganisms affected in food quality and food safety. |
| Course Content | This course contains; The microorganisms in foods,Foodborne bacteria and their characteristics,Foodborne molds and their characteristics,Foodborne yeasts and their characteristics,Factors effecting the growth of microorganisms in foods,Microbiology of meat and meat products,Dairy product microbiology,Microbiology of fruit and vegetables,Microbiology of miscellaneous foods,Microbiology of fermented foods,Bacterial foodborne diseases,Non-bacterial foodborne diseases,Microbiological analysis of foods I,Microbiological analysis of foods II. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 3.Explain how microorganisms contaminate the foods. | 10, 16, 9 | A, D, E |
| 8.Evaluate prevention methods of food spoilage. | 10, 16, 9 | A, D, E |
| 9.Evaluate foodborne pathogens and their mechanism of actions and analysis methods. | 10, 16, 9 | A, D, E |
| 1. Evaluate the relationship between food raw material and natural food microflora. | 10, 16, 9 | A, D, E |
| 2. Explain food-microorganism relationship. | 10, 16, 9 | A, D, E |
| 4. Debate the factors affecting the growth of microorganisms in foods. | 10, 16, 9 | A, D, E |
| 5. Explain food spoilage microorganisms. | 10, 16, 9 | A, D, E |
| 6. Explain food spoilage mechanism. | 10, 16, 9 | A, D, E |
| 7. Apply analysis methods of food spoilage microorganisms. | 10, 16, 9 | A, D, E |
| 10. Explain foodborne pathogens and their mechanism of actions. | 10, 16, 9 | A, D, E |
| 11. Apply the analysis methods of foodborne pathogens. | 10, 16, 9 | A, D, E |
| 12. Explain the prevention methods in point of food safety. | 10, 16, 9 | A, D, E |
| 13. Evaluate the using of functional microorganisms in food industry. | 10, 16, 9 | A, D, E |
| 14. Explain mechanisms of action of functional microorgnisms in food microflora. | 10, 16, 9 | A, D, E |
| 16. Evaluate the obtaining and using of functional microorganisms in industry. | 10, 16, 9 | A, D, E |
| 17. Evaluate the functional microorganisms in point of food safety. | 10, 16, 9 | A, D, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | The microorganisms in foods | Preparation from related course sources |
| 2 | Foodborne bacteria and their characteristics | Preparation from related course sources |
| 3 | Foodborne molds and their characteristics | Preparation from related course sources |
| 4 | Foodborne yeasts and their characteristics | Preparation from related course sources |
| 5 | Factors effecting the growth of microorganisms in foods | Preparation from related course sources |
| 6 | Microbiology of meat and meat products | Preparation from related course sources |
| 7 | Dairy product microbiology | Preparation from related course sources |
| 8 | Microbiology of fruit and vegetables | Preparation from related course sources |
| 9 | Microbiology of miscellaneous foods | Preparation from related course sources |
| 10 | Microbiology of fermented foods | Preparation from related course sources |
| 11 | Bacterial foodborne diseases | Preparation from related course sources |
| 12 | Non-bacterial foodborne diseases | Preparation from related course sources |
| 13 | Microbiological analysis of foods I | Preparation from related course sources |
| 14 | Microbiological analysis of foods II | Preparation from related course sources |
| Resources |
| Lecture notes |
| 1. Ünlütürk, A., Turantaş, F. Gıda Mikrobiyolojisi. Mengi Tan Basımevi, İzmir, 1999. 2. Uğur,M, Nazlı,B., Bostan,K. Gıda Hijyeni. Teknik yayınları, 2001 3. Erol,İ. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, 2007 4. Pichhardt,K. Gıda Mikrobiyolojisi. Literatür Yayıncılık, 2007 (Çeviri) 5. Adams,M.R., Moss,M.O. Food Microbiology. RSC, 2005 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | They have general cultural knowledge that profession requires. | X | |||||
| 11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |