FOOD MICROBIOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GDP104	FOOD MICROBIOLOGY	2	4	3	6

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	Lecturer KÜBRA SAĞLAM
Instructor(s) of the Course Unit	Lecturer KÜBRA SAĞLAM
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	Explain the relationship of micro-organisms and the food. Indicator and pathogenic microorganisms in foods to give information about. And explain the causes of food-borne microbial diseases. To understand the effect of microbial growth on the principles of food preservation. Foods (meat, milk, eggs, fruits, vegetables, alcoholic drinks, canned food, cereals) is caused by microbial spoilage and pathogenic microorganisms in food preservation techniques and to provide information about changes. Introduce micro-organisms involved in fermentation. Pathogenic microorganisms in water and in water to give information about. Microbiological analysis of foods in which to teach the method to do.
Contents of the Course Unit:	Microbiological degradation and pathogenic microorganisms in milk and dairy products, and preservation methods. Microbiological degradation and pathogenic microorganisms in fruit, vegetables and the products of fruit and vegetable, and preservation methods. Microbiological analyzes of fruits, vegetables and their products. Microbiological degradation in canned foods, microbiological analysis of of canned foods. Microbiological degradation and pathogenic microorganisms of cereals and cereal products, and preservation methods. Microbiological analysis of cereals and cereal products. Microbiological degradation and pathogenic microorganisms of other foods and preservation methods. Microbiological analysis other foods, microorganisms which have role on fermentation, water analysis, food poisoning

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Understands the pathogenic microorganisms causing deterioration in foods and the deterioration types on different foods.
Explains the methods for microbiological analysis of foods
Knows the influence of preservation methods applied to foods on the development of microorganisms

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Microorganisms and food relationships. Important microorganisms in foods. Factors affecting microbial growth in foods.	-
2	-	Indicator and pathogenic microorganisms in foods	-
3	-	Principles of food preservation. Microbiological spoilage in foods	-
4	-	Meat and meat products, microbiological spoilage and pathogenic micro-organisms and microbiological analysis of meat and meat products preservation techniques	-
5	-	Milk and milk products, microbiological spoilage and pathogenic microorganisms and preservation methods	-
6	-	Eggs and egg products, microbiological spoilage	-
7	-	Fruit and vegetables, and fruit and vegetable products, microbiological spoilage and pathogenic microorganisms and preservation techniques. Microbiological analysis of fruit and vegetables, and fruit and vegetable products	-
8	-	MID-TERM EXAM	-
9	-	Microbiological spoilage in canned foods. Canned food microbiological analysis	-
10	-	Cereals and cereal products, microbiological spoilage and pathogenic microorganisms and preservation techniques.	-
11	-	Microbiological spoilage of fermented alcoholic beverages	-
12	-	Other food spoilage and pathogenic micro-organisms and microbiological methods of preservation. Other microbiological analysis of foods	-
13	-	Water analysis, Microbiological analysis of dried foods, ready meals, delicatessen products	-
14	-	Food poisoning	-
15	-	Food poisoning	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING

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

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	The student use this information for understanding the production methods of food production.					4
2	Food products, compounds and additives as some knowledge of the production, use of this information						5
3	Food production and quality control laboratory to assess the results with information obtained.						5
4	Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk.					4
5	Food product processing by following the advances of age can participate in R & D activities						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Food business, and laboratory workflow level of computer use in the computer system to follow.						5
2	Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.					4
3	Microbial and chemical analysis of the food sector, which is important for human health risk not come into being following the detection of a food can.						5
4	Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work.					4
5	He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches						5
6	Food in general has adopted the moral and ethical values ​​of professional						5
7	Learning and can apply what they learn in the field of food regardless of the display.						5
8	Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show.					4

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Doing research on food technology and security solutions to identify and develop the data he obtained.					4
2	Food production and food security of information resources related to the use area.						5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Food Technology in the field of technical education by taking additional uses current techniques and tools.					4
2	Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.						5
3	In order to follow developments in the field of food effectively takes advantage of information technologies.						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she determines the risks in a food business and takes precautions						5
2	He/she uses the basic laboratory devices used in the laboratory						5
3	He/she follows the production and keeps records						5
4	He/she plans for food hygiene training and measures of the effectiveness						5
5	Food production and safety line on the team works and works effectively						5
6	Using the basic knowledge of food is related to the field with a given task are executed independently.						5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she knows the need for lifelong learning and makes its requirements						5
2	He/she follows trainings related to the subject						5
3	Participates in training programs for professional development in the field of food						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she knows of a foreign language for follow the innovations in food technology and to communicate eachother						5
2	He/she follow food fairs, and professional developments in the field						5
3	He/she uses information technologies effectively and prepare presentations			2
4	He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application.						5
5	He/she use visually, the effective use of written and oral communication.						5

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she works several food areas of food legislation specified						5
2	He/she follows and implements the legislation related the food industry						5
3	He/she follows decumentation by critical control points and quaity assurance and takes precautions						5
4	He/she prepare food hyhiene education and operation it.						5

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	6	84
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	1	5	5
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	3	3
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	46	0	150