Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD MICROBIOLOGY and FOOD SAFETY | BES2219350 | 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 | 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. | X | |||||
| 4 | PQ-4. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety. | X | |||||
| 5 | PQ-5. 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. | ||||||
| 6 | PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 7 | PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 8 | PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development. | ||||||
| 9 | PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 10 | PQ-10. Communicates effectively both verbally and written in occupational field. | X | |||||
| 11 | PQ-11. They have general cultural knowledge that profession requires. | X | |||||
| 12 | PQ-12. 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 | 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 | BES2219350 | 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 | 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. | X | |||||
| 4 | PQ-4. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety. | X | |||||
| 5 | PQ-5. 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. | ||||||
| 6 | PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 7 | PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 8 | PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development. | ||||||
| 9 | PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 10 | PQ-10. Communicates effectively both verbally and written in occupational field. | X | |||||
| 11 | PQ-11. They have general cultural knowledge that profession requires. | X | |||||
| 12 | PQ-12. 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 | |