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.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1.Evaluates the relationship between food and microorganisms.
10, 16, 17, 9
A
1.1.Explains how microorganisms contaminate the foods.
10, 16, 17, 9
A
2.Discuss the factors of foodborne diseases.
10, 16, 17, 9
A
2.1.Interprets the relationship food and bacteria.
10, 16, 17, 9
A
2.2.Interprets the relationship food and viruses.
10, 16, 17, 19, 9
A
2.3.Interprets the relationship food and parasites.
Methods for inhibition and inactivation of microorganisms in food
1
6
Foodborne microrganisms I
1
7
Foodborne microrganisms II
1
8
Foodborne viruses
1
9
Micotoxigenic molds
1
10
Foodborne parasites
1
11
Probiotics, fermentation and fermented foods
1
12
Methods for microbiological examination of food
1
13
Microbiological quality of foods
1
14
Predictive modelling and risk assessment
1
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
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
X
2
PQ-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
PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
4
PQ-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.
5
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development.
8
PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
9
PQ-9. Communicates effectively both verbally and written in occupational field.
10
PQ-10. They have general cultural knowledge that profession requires.
X
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
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
1
1
1
Midterm Exam
1
12
12
General Exam
1
23
23
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
124
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(124/30)
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
-
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
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.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1.Evaluates the relationship between food and microorganisms.
10, 16, 17, 9
A
1.1.Explains how microorganisms contaminate the foods.
10, 16, 17, 9
A
2.Discuss the factors of foodborne diseases.
10, 16, 17, 9
A
2.1.Interprets the relationship food and bacteria.
10, 16, 17, 9
A
2.2.Interprets the relationship food and viruses.
10, 16, 17, 19, 9
A
2.3.Interprets the relationship food and parasites.
Methods for inhibition and inactivation of microorganisms in food
1
6
Foodborne microrganisms I
1
7
Foodborne microrganisms II
1
8
Foodborne viruses
1
9
Micotoxigenic molds
1
10
Foodborne parasites
1
11
Probiotics, fermentation and fermented foods
1
12
Methods for microbiological examination of food
1
13
Microbiological quality of foods
1
14
Predictive modelling and risk assessment
1
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
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
X
2
PQ-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
PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
4
PQ-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.
5
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development.
8
PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
9
PQ-9. Communicates effectively both verbally and written in occupational field.
10
PQ-10. They have general cultural knowledge that profession requires.
X
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
