FOOD MICROBIOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GKP154	FOOD MICROBIOLOGY	2	4	2	7

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEGİN AZARABADİ
Instructor(s) of the Course Unit	Lecturer ESRA NUR YAŞA
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to enable students to recognize microorganisms found in foods and to learn the sources of microbial contamination and growth conditions; to acquire laboratory techniques, equipment usage and basic methods used in microbiological analyses through practical applications; and to develop practical skills to evaluate microbial quality and safety of foods.
Contents of the Course Unit:	This course covers the basic concepts of food microbiology; sources of contamination and growth conditions of microorganisms; microbiological laboratory equipment and safety rules; dilution and sample preparation techniques; preparation of solid and liquid media; inoculation and enumeration methods; purification of microorganisms; the Most Probable Number (MPN) method; enzymatic and antimicrobial tests; staining techniques and microscope use; and, through practical applications, the prevention of contamination, inhibition of microbial growth and destruction of microorganisms.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define microorganisms found in foods and their contamination sources.
Explain the factors affecting microbial growth.
Properly use equipment and materials employed in the microbiology laboratory.
Perform dilution, media preparation and inoculation procedures using appropriate techniques.
Determine the number of microorganisms using enumeration methods and the Most Probable Number (MPN) technique.
Observe and differentiate microorganisms using staining and microscopic techniques.
Evaluate microbiological analysis results in terms of food safety.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature review, Individual research	Introduction to Food Microbiology and Sources of Microbial Contamination	Narration, Discussion
2	Literature review, Individual research	Characteristics of Microbial Growth	Narration, Discussion
3	Literature review, Individual research	Factors Affecting Microbial Growth in Foods	Narration, Discussion
4	Literature review, Individual research	Introduction to Microbiological Laboratory Materials and Equipment	Practice
5	Literature review, Individual research	Preparation of Dilution Solutions and Dilution Series – QUIZ	Practice
6	Literature review, Individual research	Preparation of Solid Media and Inoculation Methods	Practice
7	Literature review, Individual research	Enumeration Methods and Purification of Microorganisms	Practice
8	Literature review, Individual research	Preparation of Liquid Media and Inoculation Methods	Practice
9	Literature review, Individual research	Most Probable Number (MPN) Method – QUIZ	Practice
10	-	MID-TERM EXAM	-
11	Literature review, Individual research	Enzymatic and Antimicrobial Tests	Practice
12	Literature review, Individual research	Staining Methods and Use of the Light Microscope	Practice
13	Literature review, Individual research	PRACTICAL EXAM	Practice
14	Literature review, Individual research	Prevention of Contamination	Narration, Discussion
15	Literature review, Individual research	Inhibition of Microbial Growth and Destruction of Microorganisms	Narration, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Heperkan, D. (Ed.). (2021). Temel Gıda Mikrobiyolojisi. Nobel Publishing.
Erkmen, O. (Ed.). (2010). Gıda Mikrobiyolojisi. Elif Publishing.
Tayar, M., & Hecer, C. (2015). Gıda Mikrobiyolojisi. Dora Publishing.
Jay, J. M., Loessner, M. J., & Golden, D. A. (2005). Modern food microbiology (7th ed.). Springer.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1				2
2				2
3						4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1		0
2		0
3				2

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1							5
2						4
3							5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1			1
2					3
3							5
4				2
5					3

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1							5
2							5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1							5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1							5

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1						4

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	5	4	20
Preliminary & Further Study	14	3	42
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	9	4	36
Reading	14	2	28
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	9	4	36
Final Exam	1	1	1
Preparation for the Final Exam	1	6	6
Mid-Term Exam	0	0	0
Preparation for the Mid-Term Exam	0	0	0
Short Exam	2	1	2
Preparation for the Short Exam	2	3	6
TOTAL	57	0	177