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FOOD MICROBIOLOGY AND FOOD SAFETY COURSE IDENTIFICATION AND APPLICATION INFORMATION

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

Objectives and Contents

Objectives: 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.
Content: 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.