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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 16011301T11108 | FOOD MICROBIOLOGY | Compulsory | 1 | 2 | 5 |
| | Level of Course Unit | | Short Cycle | | Language of Instruction | | Turkish | | Objectives of the Course | | The aim of this course is to give the students knowledge about the microorganisms which lead to microbiological spoilage in foods. During the course, the students learn contamination sources of foods, the factors essential for microorganisms growth, the conrol of the growth of microorganisms in foods, the role of indicator microorganisms on hygienic quality of foods. In this course the students gain an effective knowledge about the producing of the highest in quality foods. | | Name of Lecturer(s) | | Doç. Dr. Nur CEYHAN GÜVENSEN | | Learning Outcomes | | 1 | Ability of the students to conceive the effects of microorganisms on the quality of the foods | | 2 | Ability of the students to conceive the factors which lead to microbiological spoilage on foods | | 3 | Ability of the students to conceive the pathojenic bacteria and indicator microorganisms | | 4 | Ability to conceive the importance of the control of microorganisms on foods | | 5 | Ability of the determination of the microbiological spoilage of foods 1 | | 6 | Ability of the determination of the microbiological spoilage of foods 2 |
| | Mode of Delivery | | Face to Face | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | In this course the relationship between microorganisms and foods, the contamination sources of microorganisms, the factors effect on microbiological growth; the compositon of the foods, pH, water activity, oxidation-reduction value, antimicrobial substances, the moisture, temperature and the concentration of the gases used in packages, indicator microorganisms, importance of indicator microorganisms in foods, control of the microbiological growth in foods will be explained. | | Weekly Detailed Course Contents | |
| 1 | The relationship between microorganisms and food, the development of food microbiology in history, microbiological activity on foods | | Rules of the food microbiology laboratory | | 2 | Factors effection microbiological growth; the composition of the foods, pH, water activity | | Equipments of the food microbiology laboratory | | 3 | Factors effection microbiological growth; Oxidation –reduction value, antimicrobial sources and environmental factors; The moisture, temperature and the concentration of the gases used in packages | | Instruments of the food microbiology laboratory | | 4 | The importance of indicator microorganisms in foods; food safety -sanitation indicators and quality-shelf-life determination indicators | | Practices of the indicator microorganisms | | 5 | Prevention of the contamination from foods, inhibion of the microbiological growth; cold storage, frozen storage, decreasing water activity, packaged by modified atmosphere packagings, antimicrobial activity of lactic acid bacteria | | Practices of the prevention of foods from microbiological contamination | | 6 | Killing the microorganisms; pasteurization, sterilization, radiation, UV | | Practices of the killing microorganisms | | 7 | Killing the microorganisms; microvawe radiations, gases, high pressure treatments | | Practices of the killing microorganisms | | 8 | Mid-term exam | | Evaluation | | 9 | The spoilage of meat and meat products | | Practices of the spoilage of meat and meat products | | 10 | The spoilage of milk and milk products | | Practices of the spoilage of milk and milk products | | 11 | The spoilage of egg and egg products | | Practices of the spoilage of egg and egg products | | 12 | The spoilage of fruit and vegetables | | Practices of the spoilage of fruit and vegetables | | 13 | The spoilage of canned foods | | Practices of the spoilage of canned foods | | 14 | The spoilage of cereal foods | | Practices of the spoilage of cereal foods | | 15 | The spoilage of fermented foods | | Practices of the spoilage of fermented foods | | 16 | Final exam | | Evaluation |
| | Recommended or Required Reading | | 1. Harrigan WF, McCance ME, (1976). Laboratory methods in food and dairy microbiology. Academic Press, London.
2. ICMSF, (1978). Microorganisms in foods. Vol. 2. The International Commission on Microbiological Specifications for Foods,Toronto, Canada.
3. Ünlütürk, A., Turantaş, F., (2003). Gıda Mikrobiyolosi, Meta Basım Matbacılık Hizmetleri, Bornova-İzmir.
| | Planned Learning Activities and Teaching Methods | | Activities are given in detail in the sections of "Assessment Methods and Criteria" and "Workload Calculation". | | Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 1 | 1 | | Attending Lectures | 14 | 2 | 28 | | Laboratory | 14 | 2 | 28 | | Report Preparation | 2 | 10 | 20 | | Project Preparation | 4 | 10 | 40 | | Project Presentation | 1 | 1 | 1 | | Individual Study for Mid term Examination | 1 | 5 | 5 | | Individual Study for Final Examination | 1 | 10 | 10 | | Reading | 4 | 4 | 16 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 5 | 5 | 5 | 5 | 5 | 4 | | 5 | 5 | | | | | LO2 | 5 | 5 | 4 | 5 | 5 | 5 | | 4 | 5 | | | | | LO3 | 5 | 5 | 4 | 5 | 5 | 5 | 3 | 4 | 5 | | 4 | 5 | | LO4 | 3 | 5 | 4 | 5 | 5 | 5 | 4 | 5 | 5 | | 4 | 5 | | LO5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | | 4 | 5 | | LO6 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | | |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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| Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr |
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