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 :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
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	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