Information Package / Course Catalogue
General Microbiology
Course Code: FE203
Course Type: Required
Couse Group: First Cycle (Bachelor's Degree)
Education Language: English
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

The aim of this course is to teach the fundamental structural, physiological, and genetic characteristics of microorganisms; to provide an understanding of their growth, reproduction, and interactions with environmental factors; and to explain the relationship between microbiology and food science and technology.

Course Content

This course begins with the definition, historical development, and role of microbiology in food engineering. It examines the structural and functional differences between prokaryotic and eukaryotic cells. The morphological and physiological characteristics of bacteria, yeasts, molds, and algae are introduced. Microbial metabolism, growth, and the effects of environmental factors are discussed. The structure of bacterial genetic material and viral replication mechanisms are explained. Topics also include microbial diversity, antimicrobial agents, and methods of microbial control. Basic concepts of the immune system, microbial diseases, and epidemiology are covered. The course concludes with an overview of the roles of microorganisms in ecosystems and the applications of microbiology in biotechnology, health, and the food industry.

Name of Lecturer(s)
Assoc. Prof. Olcay BOYACIOĞLU
Learning Outcomes
1.Explains the basic concepts in microbiology, classification of microorganisms, and their cellular structures and metabolic characteristics
2.Analyzes the growth behavior of microorganisms based on environmental factors and their energy production mechanisms
3.Evaluates microbial genetic processes, mechanisms of hereditary changes, and the impact of these processes on food microbiology
4.Applies laboratory safety rules; can prepare culture media, perform staining, microscopy, inoculation, and microorganism counting using basic microbiological analysis techniques and interpret and report the results
5.Has knowledge about the control, isolation, and roles of microorganisms in natural environments; can interpret this knowledge in the context of food safety and hygiene
Recommended or Required Reading
1.Gıda Mikrobiyolojisi: Ed. A. Ünlütürk, F. Turantaş, Mengi Tan Basımevi, Çınarlı, İzmir, 2000
2.Brock Biology of Microorganisms, Michael T. Madigan, John M. Martinko, Jack Parker, Prentice Hall.
Weekly Detailed Course Contents
Week 1 - Theoretical & Practice
History and importance of microbiology: Development of microbiology, notable scientists, and its relevance to food engineering & Laboratory safety and precautions
Week 2 - Theoretical & Practice
Classification of microorganisms and their place in the tree of life: Bacteria, archaea, fungi, algae, protozoa; classification criteria & Information about General Microbiology laboratory and introduction of equipment
Week 3 - Theoretical & Practice
Structure of prokaryotic and eukaryotic cells: Cell wall, membrane structure, cytoplasm, ribosomes, nucleoid; comparison of organelles & Basic concepts in microbiology and preparation of culture media
Week 4 - Theoretical & Practice
Extracellular structures and components: Capsule, flagella, pili, spores – their structure and functions & Basic concepts in microbiology and preparation of culture media
Week 5 - Theoretical & Practice
Microbial nutrition and transport mechanisms: Nutrient types, energy and carbon sources, transport systems & Microbiological inoculation techniques
Week 6 - Theoretical & Practice
Microbial growth and growth phases: Growth curve including lag, exponential, stationary, and death phases & Microbiological inoculation techniques
Week 7 - Theoretical & Practice
Environmental factors affecting microbial growth: Effects of temperature, pH, water activity, and oxygen availability & Microscope usage and simple staining
Week 8 - Theoretical & Practice
Microbial metabolism: energy production:Catabolic pathways such as respiration and fermentation; ATP generation & Microscope usage and simple staining
Week 9 - Theoretical & Practice
Microbial genetics: DNA, RNA, and protein synthesis: Processes of replication, transcription, translation, and the genetic code & Gram staining
Week 10 - Theoretical & Practice
Genetic variation and hereditary changes: Mutations; horizontal gene transfer mechanisms: conjugation, transformation, transduction & Gram staining
Week 11 - Theoretical & Practice
Microbiological culture and isolation methods: Obtaining pure cultures, media types, dilution and microbial enumeration techniques & Coliform analysis in water using membrane filtration method
Week 12 - Theoretical & Practice
Control of microorganisms: Principles of sterilization, disinfection, antimicrobial agents, and resistance mechanisms & Coliform analysis in water using membrane filtration method
Week 13 - Theoretical
Viruses and other acellular microorganisms: Structure and replication of viruses, characteristics of prions and viroids & Yeast counting using Thoma chamber
Week 14 - Theoretical
Microbial ecology and Epidemiology & Yeast counting using Thoma chamber
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%20
Final Examination1%35
Assignment1%10
Practice Examination1%35
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice141242
Assignment62012
Practice Examination1516
Midterm Examination1516
Final Examination1819
TOTAL WORKLOAD (hours)103
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
OÇ-1
3
3
2
2
OÇ-2
3
2
2
2
2
OÇ-3
2
2
2
2
3
OÇ-4
2
3
4
2
2
2
5
2
OÇ-5
2
2
2
3
2
2
Adnan Menderes University - Information Package / Course Catalogue
2026