Information Package / Course Catalogue
| Course Code | : TL801 |
| Course Type | : Non Departmental Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
Microbiologic approach to food production, food spoilage and food borne infectious diseases.
Content of food microbiology and defines, Food fermentations and Spoilage microorganisms, Food borne and waterborne microorganisms, Food poisoning, The ways of food preservation
| Ins. Nimet KILIÇ |
| 1. | 1. Describes the content of food microbiology |
| 2. | 2. Classifies fermentation of food, spoilage of food |
| 3. | 3. Classifies food borne and waterborne microorganisms |
| 4. | 4. Classifies food poisoning |
| 5. | 5. Lists the ways of food preservation |
| 1. | Baysal A. Beslenme. Yenilenmiş 12. Baskı. Hatiboğlu yayınları. Ankara, 2009. |
| 2. | Aksoy M. Beslenme Biyokimyası. İkinci baskı. Hatiboğlu yayınları. Ankara, 2008. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Assignment | 14 | 0 | 1 | 14 |
| Midterm Examination | 1 | 2 | 2 | 4 |
| Final Examination | 1 | 2 | 2 | 4 |
| TOTAL WORKLOAD (hours) | 50 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | PÇ-14 | PÇ-15 | PÇ-16 | PÇ-17 | PÇ-18 | PÇ-19 | PÇ-20 | |
OÇ-1 | 3 | |||||||||||||||||||
OÇ-2 | 3 | |||||||||||||||||||
OÇ-3 | 3 | |||||||||||||||||||
OÇ-4 | 3 | |||||||||||||||||||
OÇ-5 | 3 | |||||||||||||||||||