Course Information Semester Course Code Course Title T+P+L Credit ECTS 4 02140012 Food Microbiology and Food Safety 2+2+0 2 2 Course Details Language : Turkish Level : Bachelor's Degree Department / Program : Nutrition and Dietetics Mode of Delivery : Face to Face Type : Compulsory Objectives : It is to gain the knowledge and skills that will enable the students to understand the physical and chemical properties and functions of foods. Content : Introduction to microbiology, history, classification of bacteria, properties of microorganisms leading to infectious diseases and food poisoning and methods of protection from them, food hygiene, food contaminations. Methods & Techniques : Prerequisites and co-requisities : None Course Coordinator : None Name of Lecturers : Prof. Dr. Faruk BOZOĞLU Assistants : None Work Placement(s) : No Recommended or Required Reading Resources : Practical Food Microbiology, D.roberts, M Grrenwood, 2003Gıda Mikrobiyolojisi, Prof.Dr. Osman Erkmen, Eflatun Yayınevi, Ankara 2010Gıda Mikrobiyolojisi, Prof. Dr. Ünlütürk ve Prof. Dr. Turantaş, Meta Basım Matbaacılık Hizmetleri, İzmir, 200 Food Microbiology, Michael P Doyle and Lary R Beuchat 2007 Course Category Science 25% Health 25% Field 50% In-Term Study Informations In-Term Studies Quantity Percentage Mid-terms 1 40% Final examination 1 60% Total 2 100% Activity Informations Activities Quantity Duration Total Work Load Course Duration 14 2 28 Hours for off-the-c.r.stud 14 1 14 Mid-terms 1 10 10 Final examination 1 15 15 Total Work Load ECTS: 2 67 Course Learning Outcomes Upon the successful completion of this course, students will be able to: No Learning Outcomes 1 Describes the functions of microorganisms found in plants 2 Discuss the source of food contamination of microorganisms. 3 It may decide conditions that encourage and inhibit the growth of microorganisms in food. Weekly Detailed Course Contents Week Topics 1 Microorganism food associations, sources of microbial contamination and important microorganisms in food. 2 Foodborne microbial diseases 3 Food-borne viral pathogens and prions 4 Indicators and pathogenic microorganisms in food, food safety and sanitation indicators, indicators of product quality (shelf life) 5 Storage of food with chemical preservatives, cold and freeze storage 6 Killing microorganisms and alternative food storage methods 7 Midterm 8 Microbiological deterioration in meat and meat products 9 Microbiological deterioration in dairy products 10 Microbiological deterioration in egg and egg products 11 Microbiological deterioration in fruit-vegetable and fruit-vegetable products 12 Microbiological deterioration in canned foods 13 Microbiological deterioration in cereal and cereal products 14 Final Exam Contribution of Learning Outcomes to Programme Outcomes P1P2P3P4P5P6P7P8P9P10P11 All 545 C1 545 C2 545 bbb
