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BASIC MICROBIOLOGY PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
MIK101 BASIC MICROBIOLOGY 1 3 3 4

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 NUR GAMZE BOSTAN
Course Prerequisite No

OBJECTIVES AND CONTENTS

Objectives of the Course Unit:
Contents of the Course Unit:

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)

Recognizes microorganisms and classify them
Explains structure of bacterial cell
Explains normal human flora and the importance.
Defines host-microorganism relationships and ways of transmission
Has knowledge about the immune system
Has information about antibiotics
Explains disinfection, antisepsis and sterilization methods

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 Literature review, individual research. Introduction to Microbiology and History of Microbiology Oral presentation, Q&A
2 Literature review, individual research. Factors Affecting the Development of Microorganisms Oral presentation, Q&A
3 Literature review, individual research. Microbial Diversity Oral presentation, Q&A
4 Literature review, individual research. Bacteria Cell Structure Oral presentation, Q&A
5 Literature review, individual research. Bacteria General Features Oral presentation, Q&A
6 Literature review, individual research. Bacterial Metabolism and Replication Oral presentation, Q&A
7 Literature review, individual research. Molds and Their Characteristics Oral presentation, Q&A
8 - MID-TERM EXAM -
9 Literature review, individual research. Yeasts and Their Characteristics Oral presentation, Q&A
10 Literature review, individual research. Viruses and Their Characteristics Oral presentation, Q&A
11 Literature review, individual research. Protozoa and Their Characteristics Oral presentation, Q&A
12 Literature review, individual research. Microbial Flora Oral presentation, Q&A
13 Literature review, individual research. Sterilization and Disinfection Methods Oral presentation, Q&A
14 Literature review, individual research. Working Principles & Using Microscope in the Laboratory Oral presentation, Q&A
15 Literature review, individual research. An overview Oral presentation, Q&A
16 - FINAL EXAM -
17 - FINAL EXAM -

SOURCE MATERIALS & RECOMMENDED READING

Patrick R. Murray, Murray Temel Tıbbi Mikrobiyoloji, (2018), Türkçe Baskı: Güneş Tıp Kitabevi
Cynthia Nau Cornelissen, Marcia Metzgar Hobbs, (2022) Lippincott Mikrobiyoloji: Şekillerle Açıklamalı Derleme Ders Kitapları
Paul G. Engelkirk, Janet Duben-Engelkirl, Burton Sağlık Bilimlerinde Mikrobiyoloji, (2017), İstanbul Tıp Kitabevleri
Mustafa Arda, Temel Mikrobiyoloji, (2015), Medisan Yayınevi

ASSESSMENT

Assessment & Grading of In-Term Activities Number of Activities Degree of Contribution (%) Description
Level of Contribution
0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
It determines the risk by understanding the food regulations and legislation conditions.
0
2
Analyze the characteristic properties of food components.
0
3
They can take samples effectively, collect data through experimentation and analysis.
5
4
Performs microbiological analysis of foods.
4
5
Gains the ability to interpret and evaluate the data obtained.
5
6
They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.
0

KNOWLEDGE

Factual

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Uses basic technical knowledge in basic mathematics and science subjects.
1
2
Has knowledge about food products and ingredients and uses this information in food processing.
0
3
Uses knowledge by doing research with different and up-to-date techniques in the field of food.
0
4
In the field of food, it adopts professional ethics and general moral values.
0
5
Uses food-related microbiological terms.
4
6
Gain knowledge of technology and preservation techniques in the field of food.
0

SKILLS

Cognitive

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.
0
2
They take responsibility in the fields of production and/or R&D in the food industry.
0
3
They use information resources related to food safety and production technologies.
2

SKILLS

Practical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
They take the responsibility of determining their compliance with the relevant legislation by carrying out the prescribed controls and analyzes on foodstuffs and substances and materials in contact with food.
0
2
Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.
3
3
Uses basic devices and related technologies related to the field in food laboratories.
3

OCCUPATIONAL

Autonomy & Responsibility

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.
1
2
They take part in food hygiene practices.
1
3
She/He takes part in teamwork or works individually within her responsibilities.
2

OCCUPATIONAL

Learning to Learn

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
It is aware of the necessity of lifelong learning.
5
2
Maintains, develops and uses professional and academic developments in the field by renewing herself/himself
1

OCCUPATIONAL

Communication & Social

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Can prepare presentations by using information technologies effectively.
1
2
Uses visual, written and verbal communication effectively.
1
3
Have foreign language knowledge to follow current studies related to the field.
0
4
Uses information and communication technologies at the basic level required by the field.
0
5
She/He can take part in team work related to her field.
2

OCCUPATIONAL

Occupational and/or Vocational

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
May take responsibility for observing professional ethics in the field.
2
2
They can take part in the production and quality determination of various food products.
1
3
May have competency in the evaluation of food hygiene and sanitation.
3
4
They can take part in the follow-up and implementation of food legislation.
0

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 14 3 42
Preliminary & Further Study 14 3 42
Land Surveying 0 0 0
Group Work 0 0 0
Laboratory 0 0 0
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 1 7 7
Mid-Term Exam 1 1 1
Preparation for the Mid-Term Exam 1 7 7
Short Exam 0 0 0
Preparation for the Short Exam 0 0 0
TOTAL 32 0 100
Total Workload of the Course Unit 100
Workload (h) / 25.5 3,9
ECTS Credits allocated for the Course Unit 4,0