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FOOD MICROBIOLOGY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GDP104 FOOD MICROBIOLOGY 2 4 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Microorganisms and food relationships. Important microorganisms in foods. Factors affecting microbial growth in foods. -
2 - Indicator and pathogenic microorganisms in foods -
3 - Principles of food preservation. Microbiological spoilage in foods -
4 - Meat and meat products, microbiological spoilage and pathogenic micro-organisms and microbiological analysis of meat and meat products preservation techniques -
5 - Milk and milk products, microbiological spoilage and pathogenic microorganisms and preservation methods -
6 - Eggs and egg products, microbiological spoilage -
7 - Fruit and vegetables, and fruit and vegetable products, microbiological spoilage and pathogenic microorganisms and preservation techniques. Microbiological analysis of fruit and vegetables, and fruit and vegetable products -
8 - MID-TERM EXAM -
9 - Microbiological spoilage in canned foods. Canned food microbiological analysis -
10 - Cereals and cereal products, microbiological spoilage and pathogenic microorganisms and preservation techniques. -
11 - Microbiological spoilage of fermented alcoholic beverages -
12 - Other food spoilage and pathogenic micro-organisms and microbiological methods of preservation. Other microbiological analysis of foods -
13 - Water analysis, Microbiological analysis of dried foods, ready meals, delicatessen products -
14 - Food poisoning -
15 - Food poisoning -
16 - FINAL EXAM -
17 - FINAL EXAM -