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FOOD MICROBIOLOGY AND FOOD SAFETY PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY248E FOOD MICROBIOLOGY AND FOOD SAFETY 4 4 3 4

GENERAL INFORMATION

Language of Instruction : English
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 Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit
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 the growth of microorganisms in foods.
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 search, individual research Introduction to food microbiology Lecture, Discussion, Laboratory, Groupwork
2 Literature search, individual research Microorganisms and routes of transmission to food Lecture, Discussion, Laboratory, Groupwork
3 Literature search, individual research Factors affecting the growth of microorganisms in foods Lecture, Discussion, Laboratory, Groupwork
4 Literature search, individual research Foodborne infections and poisonings Lecture, Discussion, Laboratory, Groupwork
5 Literature search, individual research Foodborne infections and poisonings Lecture, Discussion, Laboratory, Groupwork
6 Literature search, individual research Foodborne bacterial infectious agents I Lecture, Discussion, Laboratory, Groupwork
7 Literature search, individual research Foodborne bacterial infectious agents II Lecture, Discussion, Laboratory, Groupwork
8 - MID-TERM EXAM -
9 Literature search, individual research Foodborne viral infectious agents Lecture, Discussion, Laboratory, Groupwork
10 Literature search, individual research Foodborne parasite infectious agents Lecture, Discussion, Laboratory, Groupwork
11 Literature search, individual research Food mycotoxins Lecture, Discussion, Laboratory, Groupwork
12 Literature search, individual research Fermentation and fermented foods Lecture, Answer&Question, Laboratory, Groupwork
13 Literature search, individual research Ways to ensure food safety Lecture, Discussion, Laboratory, Groupwork
14 Literature search, individual research Food safety and quality management systems Lecture, Discussion, Laboratory, Groupwork
15 Literature search, individual research Overview Lecture, Discussion, Laboratory, Groupwork
16 - FINAL EXAM -
17 - FINAL EXAM -

SOURCE MATERIALS & RECOMMENDED READING

Schmidt, R. H., & Rodrick, G. E. (2003). Food safety handbook. John Wiley & Sons.
Marriott, N. G., Gravani, R. B., & Schilling, M. W. (2006). Principles of food sanitation (Vol. 413). New York: Springer.
B. Ray (2003). Fundamental Food Microbiology. 3th Edition, CRC Press.
Hayes, P. R., & Forsythe, S. J. (Edition 3, Illustrated, Reprint). (2013). Food Hygiene, Microbiology and HACCP. Springer.

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
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 the field of 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
Assess general health problems related to nutrition.
3
2
Explain the Nutrition and Dietetics 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 knowledge 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 patients' 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 patients-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
Total Workload of the Course Unit 107
Workload (h) / 25.5 4,2
ECTS Credits allocated for the Course Unit 4,0