Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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BEY248E | FOOD MICROBIOLOGY AND FOOD SAFETY | 4 | 4 | 3 | 4 |
GENERAL INFORMATION |
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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 | Lecturer DİLARA SERARSLAN YILMAZ |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | It's aimed to gain knowledge and skills about important microorganisms associated with food , to learn various techniques for enumeration and control of microorganisms in food; to understand the role of different microorganisms in food spoilage, and foodborne diseases; to comprehend the microbiological quality control,ensuring food safety and hygiene; to understand food safety rules and regulations. |
Contents of the Course Unit: | Microbial growth, internal and external factors affecting microbial development, principles of food fermentation and the role of beneficial microbes, the role of microorganisms in food spoilage, pathogenic microorganisms, infection and intoxication, mycotoxins, viruses and parasites, principles that control microbial growth, qualitative and quantitative microbiological analyzes. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Explain factors affecting the growth of microbes in foods. |
Discuss the basic principles of food preservation methods. |
Apply basic food principles for maintenance of food safety . |
Explain food-related pathogens. |
Explain food safety systems. |
Explain the microbial contamination of foods. |
Practice the main microbial analysis in foods. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | Literature search, individual research | Introduction to food microbiology | Lecture, Discussion, Laboratory, Groupwork |
2 | Literature search, individual research | The routes of microbial transmission in foods | 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 intoxications | Lecture, Discussion, Laboratory, Groupwork |
5 | Literature search, individual research | Bacterial agents of foodborne Illness I | Lecture, Discussion, Laboratory, Groupwork |
6 | Literature search, individual research | Bacterial agents of foodborne Illness II | Lecture, Discussion, Laboratory, Groupwork |
7 | Literature search, individual research | Viral agents of foodborne Illness | Lecture, Discussion, Laboratory, Groupwork |
8 | - | MID-TERM EXAM | - |
9 | Literature search, individual research | Parasitic agents of foodborne Illness | Lecture, Discussion, Laboratory, Groupwork |
10 | Literature search, individual research | Food mycotoxins | Lecture, Discussion, Laboratory, Groupwork |
11 | Literature search, individual research | Fermentation and fermented foods | Lecture, Discussion, Laboratory, Groupwork |
12 | Literature search, individual research | The principles of food safety and hygiene | Lecture, Answer&Question, Laboratory, Groupwork |
13 | Literature search, individual research | Food preservation methods | Lecture, Discussion, Laboratory, Groupwork |
14 | Literature search, individual research | Food safety and quality management systems | Lecture, Discussion, Laboratory, Groupwork |
15 | Literature search, individual research | Course review | Lecture, Discussion, Laboratory, Groupwork |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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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 |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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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.
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4 | |||||
2 |
Define current knowledge and practices in the field of Nutrition and Dietetics.
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5 |
KNOWLEDGE |
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Factual |
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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.
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2 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Assess general health problems related to nutrition.
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3 | |||||
2 |
Explain the Nutrition and Dietetics practices by using knowledge in this field.
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3 |
SKILLS |
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Practical |
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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.
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3 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply knowledge and skills in the field of Nutrition and Dietetics.
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5 | |||||
2 |
Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.
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2 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the knowledge about Nutrition and Dietetics with a critical perspective.
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2 |
OCCUPATIONAL |
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Communication & Social |
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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.
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2 | |||||
2 |
Communicate effective verbal and written interaction between individuals.
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2 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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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.
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0 | |||||
2 |
Respond to patients' health, social and environmental problems.
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0 | |||||
3 |
Evaluate the nutritional status of the patients.
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0 | |||||
4 |
Interpret the clinical findings of the patients in terms of nutrition.
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0 | |||||
5 |
Plan patients-specific nutritional treatments.
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0 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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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 |