Information Package / Course Catalogue
| Course Code | : KGK168 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 3 |
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
| 1. | Describes the content of food microbiology |
| 2. | Classifies fermentation of food, spoilage of food |
| 3. | Classifies food borne and waterborne microorganisms |
| 4. | Lists food borne health risks |
| 5. | Lists the ways of food preservation |
| 6. | Lists the features of tools and equipment used in food production facilities. |
| 7. | Classify poisonous mushrooms and symptoms of mushroom poisoning. |
| 1. | Ünlütürk A., Turantaş F. eds. Gıda Mikrobiyolojisi. 1. Baskı. İzmir: Mengi tan Basımevi, 1998: 45-52. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Quiz | 1 | %5 |
| Assignment Examination | 1 | %5 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 2 | 2 | 56 |
| Assignment | 1 | 1 | 2 | 3 |
| Quiz | 1 | 1 | 1 | 2 |
| Midterm Examination | 1 | 7 | 1 | 8 |
| Final Examination | 1 | 8 | 1 | 9 |
| TOTAL WORKLOAD (hours) | 78 | |||
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 | |
OÇ-1 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | ||||||
OÇ-2 | 4 | 4 | 4 | 4 | 5 | 4 | 3 | ||||||
OÇ-3 | 3 | 4 | 4 | 4 | 4 | 4 | 3 | ||||||
OÇ-4 | 3 | 4 | 4 | 5 | 4 | 5 | 4 | ||||||
OÇ-5 | 4 | 4 | 3 | 5 | 4 | 5 | 4 | ||||||
OÇ-6 | 4 | 4 | 4 | 4 | 4 | 4 | 5 | ||||||
OÇ-7 | 4 | 4 | 4 | 4 | 5 | 4 | 5 | ||||||