Information Package / Course Catalogue
| Course Code | : BD301 |
| Course Type | : Required |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 2 |
| ECTS | : 4 |
All kinds of food spoilage is the deterioration in the first mikobiyolojik. This course forms of deterioration caused by microorganisms, and the recognition of microorganisms that make up the risk according to the type of foodstuff.
Microorganisms in Foods and Contamination Sources. Chemical Changes that may cause microorganisms in foods. Distribution of Foodstuffs by Microorganisms, and they cause distortion of changes
| 1. | Learning contamination resources of microorganisms in foods |
| 2. | Learning the factors affecting the growth of microorganisms in foods |
| 3. | Learning of the chemical changes that caused microorganisms in foods |
| 4. | Distribution of Foodstuffs by Microorganisms, and they cause distortion of Changes |
| 5. | A knowledge of microbiological analyzes of waters |
| 6. | Microbiological analysis of milk and milk products |
| 7. | A knowledge of the microbiological analysis of meat and cleasing agent |
| 1. | ÜNLÜTÜRK, Adnan; TURANTAŞ,Fulya. Gıda Mikrobiyolojisi. İzmir 1998 |
| 2. | HALKMAN, Kadir. Merck Gıda Mikrobiyolojisi Uygulamaları. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Laboratory | 1 | %20 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %50 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 2 | 42 |
| Laboratory | 14 | 0 | 2 | 28 |
| Midterm Examination | 1 | 10 | 2 | 12 |
| Final Examination | 1 | 15 | 2 | 17 |
| TOTAL WORKLOAD (hours) | 99 | |||
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 | 5 | 5 | 4 | |||||||||
OÇ-2 | 5 | 5 | 4 | |||||||||
OÇ-3 | 5 | 5 | 4 | |||||||||
OÇ-4 | 5 | 5 | 4 | |||||||||
OÇ-5 | 5 | 5 | 4 | |||||||||
OÇ-6 | 5 | 5 | 4 | |||||||||
OÇ-7 | 5 | 5 | 4 | |||||||||