FOOD MICROBIOLOGY AND FOOD SAFETY PROGRAMME COURSE DESCRIPTION

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

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assoc.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Prof. MUSTAFA NİZAMLIOĞLU
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It's aimed to gain knowledge, skills, and attitudes regarding the identification of important microorganisms in food, learning the counting and control techniques of microorganisms, understanding their roles in food spoilage and diseases, ensuring food safety and hygiene through microbiological quality control, and comprehending legal regulations.
Contents of the Course Unit:	Scope and fundamental concepts of food microbiology, internal and external factors affecting microbial growth in foods, the role of microorganisms in food spoilage, pathogenic microorganisms: infection, intoxication, mycotoxins, viruses, and parasites, principles of food fermentation and the role of beneficial microbes, principles for controlling microbial growth, qualitative and quantitative microbiological analyses, food safety, and quality management systems.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Prepares the necessary conditions for ensuring food safety.
Identifies microbial spoilage in basic food groups.
Explains foodborne pathogens.
Applies basic analyses of food microbiology.
Explains the routes of contamination of foods by microorganisms.
Follows the essential principles necessary for ensuring food safety.
Explains systems related to food safety.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature Review, Web-Based Research	Microorganism Food Relations	Lecture, Practice
2	Literature Review, Web-Based Research	Microorganisms and Ways of Contamination of Foods and Hazards Affecting the Safety of Foods	Lecture, Discussion, Practice
3	Literature Review, Web-Based Research	Factors Affecting the Growth of Microorganisms in Foods	Lecture, Demonstration, Practice
4	Literature Review, Web-Based Research	Microbial Spoilage of Food	Lecture, Practice
5	Literature Review, Individual Research	Beneficial Microorganisms in Foods, Fermentation and Fermented Foods	Lecture, Discussion, Practice
6	Literature Review, Individual Research	Food-borne Poisoning	Lecture, Demonstration, Practice
7	Literature Review, Individual Research	Food-borne Infections	Lecture, Demonstration, Practice
8	-	MID-TERM EXAM	-
9	Literature Review, Web-Based Research	Food-borne Viral Infectious Agents	Lecture, Demonstration, Practice
10	Literature Review, Web-Based Research	Mycotoxins in Food	Lecture, Demonstration, Practice
11	Literature Review, Individual Research	Food-borne Parasitic Infection Agents	Lecture, Discussion, Practice
12	Literature Review, Individual Research	Food Safety and Quality Management Systems and Laboratory Practice Exam	Lecture, Discussion, Practice
13	Literature Review, Web-Based Research	Personnel Hygiene in Food Establishments	Lecture, Demonstration, Practice
14	Literature Review, Web-Based Research	Cleaning and Disinfection in Food	Lecture, Discussion, Practice
15	Literature Review, Individual Research	Current Threats and New Technologies in Food Safety	Lecture, Practice
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Buzrul, S. (Ed.). (2024). Gıda mikrobiyolojisi (1. baskı). Akademisyen Kitabevi. https://doi.org/10.37609/akya.3242
Erkmen, O. (Ed.). (2021). Gıda mikrobiyolojisi (6. baskı). Efil Yayınları.
Erol, İ. (2022). Gıda hijyeni ve mikrobiyolojisi. Nobel Tıp Kitabevleri.
Ray, B., Bhunia, A., & Heperkan, D. (2016). Temel gıda mikrobiyolojisi. Nobel Akademik.
Tayar, M., & Hecer, C. (2015). Gıda mikrobiyolojisi. Dora Basım Yayın.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	40		Classical Exam
Practice	1	10
Final Exam	1	50		Classical Exam
TOTAL	3	100

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of Nutrition and Dietetic practice.					4
2	Define current knowledge and practices in Nutrition and Dietetics.						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.			2

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Asses general health problems related to nutrition.				3
2	Explain the Nutrition and Dietetic practices by using knowledge in this field.				3

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.				3

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply knowledge and skills in the field of Nutrition and Dietetics.						5
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.			2

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the information about Nutrition and Dietetics with a critical perspective.			2

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.			2
2	Communicate effective verbal and written interaction between individuals.			2

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.	0
2	Respond to clients' health, social and environmental problems.	0
3	Evaluate the nutritional status of the patients.	0
4	Interpret the clinical findings of the patients in terms of nutrition.	0
5	Plan client-specific nutritional treatments.	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	2	28
Preliminary & Further Study	14	1	14
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	14	2	28
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	14	2	28
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	1	7
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	65	0	107