GIDA MİKROBİYOLOJİSİ DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
GKP104	GIDA MİKROBİYOLOJİSİ	2	4	3	5

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Assist.Prof. NEGİN AZARABADİ
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	The aim of this course is to enable students to understand the relationship between food and microbiology, to identify the sources of contamination of microorganisms and the negative changes they cause, to learn about possible pathogens and food-borne diseases that can be found in foods, to have information about the measures that can be taken for the control of microorganisms in foods, and to perform basic microbiological analysis.
İçerik:	This course; Important microorganisms found in foods include spoilage of various products, foodborne microbial diseases and control of contamination of microorganisms.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Recognizes the concepts of food microbiology.
Gains knowledge about the contamination sources of microorganisms in food.
Classify spoilage or pathogenic microorganisms found in foods.
Knows the factors affecting the development of microorganisms in foods.
Explain the types and causes of deterioration in food groups.
Knows the methods developed for the control of microorganism growth in foods.
Applies basic food microbiology analysis.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Literature review, Individual research.	Relationship between food and microbiology	-
2	Literature review, Individual research.	Sources of contamination of microorganisms	-
3	Literature review, Individual research.	Features of microbial growth	-
4	Literature review, Individual research.	Factors affecting the growth of microorganisms in foods	-
5	Literature review, Individual research.	Important bacteria found in foods and their properties	-
6	Literature review, Individual research.	Important molds, yeasts and their properties in foods	-
7	Literature review, Individual research.	Microbial metabolism of food components, microbiological analysis	-
8	-	MID-TERM EXAM	-
9	Literature review, Individual research.	Microbiology of animal products and typical spoilage	-
10	Literature review, Individual research.	Microbiology of herbal products, beverages, liquid sweeteners, confectionery, sauces and typical spoilage	-
11	Literature review, Individual research.	Microbiology of various fermented foods, canned foods and typical spoilage	-
12	Literature review, Individual research.	Foodborne microbial diseases	-
13	Literature review, Individual research.	Control of contamination of microorganisms: Cleaning, sanitation, disinfection and physical methods	-
14	Literature review, Individual research.	Control of contamination of microorganisms: Applications to heat treatments, low temperature, water activity and pH	-
15	Literature review, Individual research.	Control of contamination of microorganisms: Modified atmosphere, vacuum packaging, antimicrobial agents, irradiation, new processing techniques and barrier concept	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Erkmen, O.(ed). (2021). Gıda Mikrobiyolojisi. Ankara; Elif Yayınevi.
Ray, B., Buhnia, A. (2021). Fundamental Food Microbiology. Florida; CRC Press.
Ünlütürk, A., Turantaş, F.(ed.). (2020). Gıda Mikrobiyolojisi. İzmir; Sidas Yayınları.
Tayar, M., Hecer, C. (2015).Gıda Mikrobiyolojisi. Bursa; Dora Yayınları.

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	It determines the risk by understanding the food regulations and legislation conditions.			2
2	Analyze the characteristic properties of food components.	0
3	They can take samples effectively, collect data through experimentation and analysis.						5
4	Performs microbiological analysis of foods.						5
5	Gains the ability to interpret and evaluate the data obtained.						5
6	They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.						5

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Uses basic technical knowledge in basic mathematics and science subjects.			2
2	Has knowledge about food products and ingredients and uses this information in food processing.	0
3	Uses knowledge by doing research with different and up-to-date techniques in the field of food.						5
4	In the field of food, it adopts professional ethics and general moral values.						5
5	Uses food-related microbiological terms.						5
6	Gain knowledge of technology and preservation techniques in the field of food.				3

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.		1
2	They take responsibility in the fields of production and/or R&D in the food industry.		1
3	They use information resources related to food safety and production technologies.						5

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	They take the responsibility of determining their compliance with the relevant legislation by carrying out the prescribed controls and analyzes on foodstuffs and substances and materials in contact with food.					4
2	Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.						5
3	Uses basic devices and related technologies related to the field in food laboratories.						5

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.						5
2	They take part in food hygiene practices.						5
3	She/He takes part in teamwork or works individually within her responsibilities.						5

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	It is aware of the necessity of lifelong learning.						5
2	Maintains, develops and uses professional and academic developments in the field by renewing herself/himself						5

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can prepare presentations by using information technologies effectively.				3
2	Uses visual, written and verbal communication effectively.				3
3	Have foreign language knowledge to follow current studies related to the field.	0
4	Uses information and communication technologies at the basic level required by the field.				3
5	She/He can take part in team work related to her field.						5

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	May take responsibility for observing professional ethics in the field.						5
2	They can take part in the production and quality determination of various food products.						5
3	May have competency in the evaluation of food hygiene and sanitation.						5
4	They can take part in the follow-up and implementation of food legislation.		1

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	2	28
Preliminary & Further Study	13	3	39
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	13	2	26
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	13	2	26
Final Exam	1	1	1
Preparation for the Final Exam	1	5	5
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	5	5
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	57	0	131