Information Package / Course Catalogue
Food Microbiology
Course Code: GT134
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 1
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

This course provides students with the legislation and in accordance with the methods of analysis to examine relationships of food and microorganisms, factors affecting microbial growth in foods, foods indicator and pathogenic microorganisms, examine, inspect alnmasını control of microorganisms in foods, in food microbiological spoilage of foods to examine and investigate the microbiological spoilage aimed to gain competencies .

Course Content

Evaluation of pathogenic and non-pathogenic microorganisms in foods

Name of Lecturer(s)
Lec. Hafize Ayla SARI
Learning Outcomes
1.to be able to examine Food and Microbial Relationships
2.to be able to examine the indicator and pathogenic microorganisms in foods
3.to be able to examine the containment of microorganisms in foods
4.to be able to examine the microbiological spoilage of foods
5.Knows the sources of contamination in food
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
Investigate the sources of microbial contamination in foods
Week 1 - Practice
Investigate the sources of microbial contamination in foods
Week 2 - Theoretical
Examine microorganisms in foods
Week 2 - Practice
The sampling of food products
Week 3 - Theoretical
Examine the internal factors affecting microbial growth
Week 3 - Practice
The sampling of food products
Week 4 - Theoretical
Examine the external factors affecting microbial growth.
Week 4 - Practice
The sampling of food products
Week 5 - Theoretical
Examine the study of microbial foodborne diseases indicator microorganisms in foods
Week 5 - Practice
Media Preparation and Sterilization
Week 6 - Theoretical
Examine the removal of microorganisms to control microbial contamination
Week 6 - Practice
dilution Methods
Week 7 - Theoretical
Investigate the killing of microorganisms examine the inhibition of microbial growth
Week 7 - Practice
Bacteria Counting Methods
Week 8 - Theoretical & Practice
Meat and meat products to examine the microbiological spoilage, (MID-TERM)
Week 9 - Theoretical
Meat and meat products to examine the microbiological spoilage
Week 9 - Practice
Analysis of Total Viable
Week 10 - Theoretical
Milk and milk products to examine the microbiological spoilage
Week 10 - Practice
With Kolifom bacteria count
Week 11 - Theoretical
Eggs and examine products, microbiological spoilage.
Week 11 - Practice
Dairy Products Salmonella spp. analysis
Week 12 - Theoretical
Examine the microbiological spoilage of fruit and vegetables and products
Week 12 - Practice
Examine Dairy Farm of site contamination Resources
Week 13 - Theoretical
Examine the microbiological spoilage in canned
Week 13 - Practice
Farm of Fish Resources in place to review Contamination
Week 14 - Theoretical
Examine the microbiological spoilage of cereals and products
Week 14 - Practice
Contamination Sources flour mill
Week 15 - Theoretical
Examine the microbiological spoilage of fermented alcoholic beverages
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140114
Assignment100220
Reading140228
Midterm Examination1516
Final Examination1516
TOTAL WORKLOAD (hours)102
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
OÇ-1
1
5
OÇ-2
1
5
2
OÇ-3
1
5
2
2
OÇ-4
1
5
OÇ-5
Adnan Menderes University - Information Package / Course Catalogue
2026