FOOD MICROBIOLOGY AND FOOD SAFETY DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
BEY248E	FOOD MICROBIOLOGY AND FOOD SAFETY	4	4	3	4

DERS BİLGİLERİ
Dersin Öğretim Dili :	İngilizce
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Assist.Prof. HATİCE MERVE BAYRAM
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	It's aimed to gain knowledge, skills, and attitudes regarding the identification of important microorganisms in food, learning the counting and control techniques of microorganisms, understanding their roles in food spoilage and diseases, ensuring food safety and hygiene through microbiological quality control, and comprehending legal regulations.
İçerik:	Scope and fundamental concepts of food microbiology, internal and external factors affecting microbial growth in foods, the role of microorganisms in food spoilage, pathogenic microorganisms: infection, intoxication, mycotoxins, viruses, and parasites, principles of food fermentation and the role of beneficial microbes, principles for controlling microbial growth, qualitative and quantitative microbiological analyses, food safety, and quality management systems.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Prepares the necessary conditions for the growth of microorganisms in foods.
Identifies microbial spoilage in basic food groups.
Explains foodborne pathogens.
Applies basic analyses of food microbiology.
Explains the routes of contamination of foods by microorganisms.
Follows the essential principles necessary for ensuring food safety.
Explains systems related to food safety.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Literature search, individual research	Introduction to food microbiology	Lecture, Discussion, Laboratory, Groupwork
2	Literature search, individual research	Microorganisms and routes of transmission to food	Lecture, Discussion, Laboratory, Groupwork
3	Literature search, individual research	Factors affecting the growth of microorganisms in foods	Lecture, Discussion, Laboratory, Groupwork
4	Literature search, individual research	Foodborne infections and poisonings	Lecture, Discussion, Laboratory, Groupwork
5	Literature search, individual research	Foodborne infections and poisonings	Lecture, Discussion, Laboratory, Groupwork
6	Literature search, individual research	Foodborne bacterial infectious agents I	Lecture, Discussion, Laboratory, Groupwork
7	Literature search, individual research	Foodborne bacterial infectious agents II	Lecture, Discussion, Laboratory, Groupwork
8	-	MID-TERM EXAM	-
9	Literature search, individual research	Foodborne viral infectious agents	Lecture, Discussion, Laboratory, Groupwork
10	Literature search, individual research	Foodborne parasite infectious agents	Lecture, Discussion, Laboratory, Groupwork
11	Literature search, individual research	Food mycotoxins	Lecture, Discussion, Laboratory, Groupwork
12	Literature search, individual research	Fermentation and fermented foods	Lecture, Answer&Question, Laboratory, Groupwork
13	Literature search, individual research	Ways to ensure food safety	Lecture, Discussion, Laboratory, Groupwork
14	Literature search, individual research	Food safety and quality management systems	Lecture, Discussion, Laboratory, Groupwork
15	Literature search, individual research	Overview	Lecture, Discussion, Laboratory, Groupwork
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Schmidt, R. H., & Rodrick, G. E. (2003). Food safety handbook. John Wiley & Sons.
Marriott, N. G., Gravani, R. B., & Schilling, M. W. (2006). Principles of food sanitation (Vol. 413). New York: Springer.
B. Ray (2003). Fundamental Food Microbiology. 3th Edition, CRC Press.
Hayes, P. R., & Forsythe, S. J. (Edition 3, Illustrated, Reprint). (2013). Food Hygiene, Microbiology and HACCP. Springer.

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	Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of nutrition and dietetic practice.					4
2	Define current knowledge and practices in the field of Nutrition and Dietetics.						5

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.			2

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Assess general health problems related to nutrition.				3
2	Explain the Nutrition and Dietetics practices by using knowledge in this field.				3

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.				3

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Apply knowledge and skills in the field of Nutrition and Dietetics.						5
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.			2

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Evaluate the knowledge about Nutrition and Dietetics with a critical perspective.			2

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.			2
2	Communicate effective verbal and written interaction between individuals.			2

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.	0
2	Respond to patients' health, social and environmental problems.	0
3	Evaluate the nutritional status of the patients.	0
4	Interpret the clinical findings of the patients in terms of nutrition.	0
5	Plan patients-specific nutritional treatments.	0

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	14	1	14
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	14	2	28
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	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	14	2	28
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	1	7
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	65	0	107