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

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.				3

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,				3

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems					4

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.				3

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.				3

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.					4

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics					4

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