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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

FOOD MICROBIOLOGY AND FOOD SAFETY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY248 FOOD MICROBIOLOGY AND FOOD SAFETY 4 4 3 4

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Literature search, Individual research Introduction to food microbiology Lecture, Discussion, Laboratory, Group Work
2 Literature search, Individual research Microorganisms and routes of transmission to food Lecture, Discussion, Laboratory, Group Work
3 Literature search, Individual research Factors affecting the growth of microorganisms in foods Lecture, Discussion, Laboratory, Group Work
4 Literature search, Individual research Foodborne infections and poisonings Lecture, Discussion, Laboratory, Group Work
5 Literature search, Individual research Foodborne infections and poisonings Lecture, Discussion, Laboratory, Group Work
6 Literature search, Individual research Foodborne bacterial infectious agents I Lecture, Discussion, Laboratory, Group Work
7 Literature search, Individual research Foodborne bacterial infectious agents II Lecture, Discussion, Laboratory, Group Work
8 - MID-TERM EXAM -
9 Literature search, Individual research Foodborne viral infectious agents Lecture, Discussion, Laboratory, Group Work
10 Literature search, Individual research Foodborne parasite infectious agents Lecture, Discussion, Laboratory, Group Work
11 Literature search, Individual research Food mycotoxins Lecture, Discussion, Laboratory, Group Work
12 Literature search, Individual research Fermentation and fermented foods Lecture, Discussion, Laboratory, Group Work
13 Literature search, Individual research Ways to ensure food safety Lecture, Discussion, Laboratory, Group Work
14 Literature search, Individual research Food safety and quality management systems Lecture, Discussion, Laboratory, Group Work
15 Literature search, Individual research Overview Lecture, Discussion, Laboratory, Group Work
16 - FINAL EXAM -
17 - FINAL EXAM -