Information Package / Course Catalogue - Adnan Menderes University

General Information Unit Staff Academic Information Programme Outcomes Course Structure Diagram Contact Information

Person Responsible for Information Package

Ins. Hayriye Nurcan SÖBÜTAY

Ins. İshak DOĞAN

Lec. Nesrin OĞURLU

Healthy Food and Food Poisoning

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

Objectives of the Course

Microbiologic approach to food production, food spoilage and food borne infectious diseases.

Course Content

Content of food microbiology and defines, Food fermentations and Spoilage microorganisms, Food borne and waterborne microorganisms, Food poisoning, The ways of food preservation

Name of Lecturer(s)

Ins. Nimet KILIÇ

Learning Outcomes

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

Recommended or Required Reading

1.	Baysal A. Beslenme. Yenilenmiş 12. Baskı. Hatiboğlu yayınları. Ankara, 2009.
2.	Aksoy M. Beslenme Biyokimyası. İkinci baskı. Hatiboğlu yayınları. Ankara, 2008.

Weekly Detailed Course Contents

Week 1 - Theoretical

Content of food microbiology and defines

Week 2 - Theoretical

Content of food microbiology and defines

Week 3 - Theoretical