Information Package / Course Catalogue
Food Microbiology Analysis
Course Code: GKA102
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: 3
Objectives of the Course

With this course students ; legislation and methods of analysis of the counting of suitable as indicator microorganisms, pathogenic microorganisms analysis, milk and dairy products and juices , meat, fruit and vegetables, microbiological analysis of honey with grain and products are aimed to gain the competencies to do the microbiological analysis.

Course Content

Sampling, media preparation , Colonial Census, Preparation for Microbiological Analysis , Culture Acquisition , Microscopic Examination , meat, fruit and vegetables, cereals and their products , milk and milk products , to microbiological analysis of honey with water / evaluation , Analysis of Microbiology Laboratory Post-Processing

Name of Lecturer(s)
Lec. Hafize Ayla SARI
Learning Outcomes
1. make a count of indicator organisms
2.Microbiological analysis of meat and meat products do / evaluate
3.Microbiological analysis of meat and meat products do / evaluate
4.Cereal products and microbiological analyzes do / evaluate
5.Honey make microbiological analysis / evaluating
6. Milk and make their products and evaluate microbiological analysis
Recommended or Required Reading
1. "Gıda Mikrobiyolojisi" Ed. Prof. Dr. Osman Erkmen,Eflatun Yayınevi,2010. [2] "Gıda Mikrobiyolojisi" Prof. Dr. Adnan ÜNLÜTÜRK, Prof. Dr. Fulya TURANTAŞ
2."Gıda Mikrobiyolojisi" Prof. Dr. Adnan ÜNLÜTÜRK, Prof. Dr. Fulya TURANTAŞ
3.Arda, M. 2000. Temel Mikrobiyoloji. Medisan Yayın Serisi: 46. Ankara, 548 sayfa
Weekly Detailed Course Contents
Week 1 - Theoretical
Preparation and examination , examination under a microscope using a simple painting technique , microscopic examination using Gram Staining technique
Week 1 - Practice
Preparation and examination , examination under a microscope using a simple painting technique , microscopic examination using Gram Staining technique
Week 2 - Theoretical
Preparation of the medium , and cultivation done microorganism count ( homogenization and dilution )
Week 2 - Practice
Preparation of the medium , and cultivation done microorganism count ( homogenization and dilution )
Week 3 - Theoretical
Preparation of the medium , and cultivation done microorganism count ( homogenization and dilution )
Week 3 - Practice
Preparation of the medium , and cultivation done microorganism count ( homogenization and dilution )
Week 4 - Theoretical
The isolation and identification of microorganisms
Week 4 - Practice
the isolation and identification of microorganisms
Week 5 - Theoretical
The isolation and identification of microorganisms
Week 5 - Practice
The isolation and identification of microorganisms
Week 6 - Theoretical
Indicator Microorganisms in Water Analysis, Pathogenic Microorganisms in Water Analysis
Week 6 - Practice
Indicator Microorganisms in Water Analysis, Pathogenic Microorganisms in Water Analysis
Week 7 - Theoretical
Microbiological Analysis of Raw Milk
Week 7 - Practice
Microbiological Analysis of Raw Milk
Week 8 - Theoretical & Practice
Microbiological Analysis in Milk and Dairy Products,(Midterm Exam)
Week 9 - Theoretical
Microbiological Analysis in Milk and Dairy Products
Week 9 - Practice
Microbiological Analysis in Milk and Dairy Products
Week 10 - Theoretical
Microbiological analysis of meat and meat products
Week 10 - Practice
Microbiological analysis of meat and meat products
Week 11 - Theoretical
Microbiological analyzes of fruits and vegetables
Week 11 - Practice
Microbiological analyzes of fruits and vegetables
Week 12 - Theoretical
microbiological analysis in grains and products
Week 12 - Practice
microbiological analysis in grains and products
Week 13 - Theoretical
Microbiological analyzes of honey
Week 13 - Practice
Microbiological analyzes of honey
Week 14 - Theoretical
Microbiological analyzes of canned
Week 14 - Practice
Microbiological analyzes of canned
Week 15 - Theoretical
food poisoning
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141128
Laboratory142142
Reading4014
Individual Work2012
Midterm Examination1011
Final Examination1011
TOTAL WORKLOAD (hours)78
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
OÇ-1
3
4
4
3
OÇ-2
3
4
5
OÇ-3
3
5
OÇ-4
2
3
5
OÇ-5
3
5
OÇ-6
3
5
Adnan Menderes University - Information Package / Course Catalogue
2026