The evaluation of general characteristics of microorganisms and
their important mechanisms in terms of health and industry.
Course Content
This course contains; Clasification of microorganisms,Microbial morphology,Microbial genetics,Microbial physiology,Microbial growth and reproduction,Microbial metabolism,Modes of transmission of microorganisms,Sterilization and disinfection methods,Presence of microorganisms in nature and normal microflora,Importance of bacteria in terms of health and industry,Importance of viruses in terms of health,Importance of molds and yeasts in terms of health and industry,Immunity and immune response,Immunological characteristics of host.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Compares general characteristics of microorganisms
16, 17, 37, 9
A
2. Debates the modes of transmission and infection control.
16, 17, 37, 9
A
3. Relates the immunological events.
16, 17, 37, 9
A
4. Debates the importance of microorganisms in terms of health and industry.
Presence of microorganisms in nature and normal microflora
1
10
Importance of bacteria in terms of health and industry
1
11
Importance of viruses in terms of health
1
12
Importance of molds and yeasts in terms of health and industry
1
13
Immunity and immune response
1
14
Immunological characteristics of host
1
Resources
1.Course notes will be given.
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
5
70
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
0
0
0
Quiz
0
0
0
Midterm Exam
1
10
10
General Exam
1
10
10
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
132
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(132/30)
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
GENERAL MICROBIOLOGY
-
Fall 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 general characteristics of microorganisms and
their important mechanisms in terms of health and industry.
Course Content
This course contains; Clasification of microorganisms,Microbial morphology,Microbial genetics,Microbial physiology,Microbial growth and reproduction,Microbial metabolism,Modes of transmission of microorganisms,Sterilization and disinfection methods,Presence of microorganisms in nature and normal microflora,Importance of bacteria in terms of health and industry,Importance of viruses in terms of health,Importance of molds and yeasts in terms of health and industry,Immunity and immune response,Immunological characteristics of host.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Compares general characteristics of microorganisms
16, 17, 37, 9
A
2. Debates the modes of transmission and infection control.
16, 17, 37, 9
A
3. Relates the immunological events.
16, 17, 37, 9
A
4. Debates the importance of microorganisms in terms of health and industry.
Presence of microorganisms in nature and normal microflora
1
10
Importance of bacteria in terms of health and industry
1
11
Importance of viruses in terms of health
1
12
Importance of molds and yeasts in terms of health and industry
1
13
Immunity and immune response
1
14
Immunological characteristics of host
1
Resources
1.Course notes will be given.
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.
