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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

FOOD MICROBIOLOGY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GKP154 FOOD MICROBIOLOGY 2 4 2 7

Objectives and Contents
Objectives: The aim of this course is to enable students to recognize microorganisms found in foods and to learn the sources of microbial contamination and growth conditions; to acquire laboratory techniques, equipment usage and basic methods used in microbiological analyses through practical applications; and to develop practical skills to evaluate microbial quality and safety of foods.
Content: This course covers the basic concepts of food microbiology; sources of contamination and growth conditions of microorganisms; microbiological laboratory equipment and safety rules; dilution and sample preparation techniques; preparation of solid and liquid media; inoculation and enumeration methods; purification of microorganisms; the Most Probable Number (MPN) method; enzymatic and antimicrobial tests; staining techniques and microscope use; and, through practical applications, the prevention of contamination, inhibition of microbial growth and destruction of microorganisms.