TR EN

ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

FOOD MICROBIOLOGY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GKP104 FOOD MICROBIOLOGY 2 4 3 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
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 -