Information Package / Course Catalogue
Food Microbiology
Course Code: BDB201
Course Type: Required
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 0
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

The course aims to provide students with the fundamental knowledge necessary to apply the concepts and principles of food microbiology in the production and preservation of safe food for the benefit of individual and public health.

Course Content

The scope and history of food microbiology; microorganisms found in food and their routes of contamination; internal and external factors affecting microbial growth in food. Food spoilage and factors influencing it; microbial spoilage of specific food groups; foodborne illnesses; and ways to prevent foodborne illnesses.

Name of Lecturer(s)
Learning Outcomes
1.Understands the importance of food microbiology from the perspectives of occupational and public health
2.Learns about microorganisms found in food and their routes of transmission
3.Learns about the factors that influence the growth of microorganisms in food
4.Students learn about food spoilage caused by microorganisms.
5.Knows the causes of foodborne illnesses
6.Gains knowledge about the prevention and control of foodborne illnesses
Recommended or Required Reading
1.Ünlütürk, A. and F. Turantaş (Editors), 2021, Food Microbiology, Sidas Medya Ltd., Çankaya / Izmir.
2.Erol, İ., Food Hygiene and Microbiology, 2022, Ankara Tıp Nobel Bookstores Ltd., Yenimahalle / Ankara
3.Heperkan, D. (Translation Editor), 2016, Fundamentals of Food Microbiology, Nobel Academic Publishing, Education, and Consulting Co., Ltd., Kızılay / Ankara
4.Erk, O. (Editor), 2021, Food Microbiology, Elif Publishing House, Çankaya / Ankara
Weekly Detailed Course Contents
Week 1 - Theoretical
Course Introduction: The Importance, Scope, and Brief History of Food Microbiology
Week 2 - Theoretical
Beneficial and Harmful Microorganisms Found in Food and Their Routes of Transmission
Week 3 - Theoretical
Internal and External Factors Affecting the Growth of Microorganisms in Foods
Week 4 - Theoretical
Microbial Spoilage of Foods and Key Factors in Spoilage
Week 5 - Theoretical
Spoilage of Specific Food Groups (Meat and Meat Products, Eggs and Egg Products, Fish, Crustaceans, and Mollusks)
Week 6 - Theoretical
Spoilage of Certain Food Groups (Milk and Dairy Products, Vegetables and Vegetable Products, Fruits and Fruit Products)
Week 7 - Theoretical
Spoilage of Specific Food Groups (Grains and Grain Products, Liquid Sweeteners and Confectionery, Sauces and Seasonings, Canned Foods) (Midterm Exam)
Week 8 - Theoretical
Epidemiology and Public Health of Foodborne Infectious Diseases (Review of Midterm Exam Questions)
Week 9 - Theoretical
Foodborne Illnesses (Staphylococcus aureus, Clostridium spp., Campylobacter spp.) (Midterm Exam Evaluation)
Week 10 - Theoretical
Foodborne Bacterial Infections (Salmonella spp., Listeria monocytogenes, Escherichia coli)
Week 11 - Theoretical
Foodborne Bacterial Infections (Shigella spp., Vibrio spp., Plesiomonas shigelloides)
Week 12 - Theoretical
Foodborne Bacterial Poisonings (Bacillus cereus, Yersinia enterocolitica, Aeromonas hydrophila, Brucella spp.)
Week 13 - Theoretical
Foodborne Viral Infections (Enteric Hepatitis Viruses, Noroviruses, Rotaviruses, Coronaviruses, and Others)
Week 14 - Theoretical
Foodborne Fungi and Mycotoxins, Parasites, and Prions
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%10
Quiz1%10
Midterm Examination1%20
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory142377
Assignment110010
Quiz1112
Midterm Examination1527
Final Examination18210
TOTAL WORKLOAD (hours)106
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
OÇ-1
4
5
4
OÇ-2
5
4
OÇ-3
3
5
4
OÇ-4
5
4
3
OÇ-5
4
4
5
OÇ-6
4
5
3
5
3
Adnan Menderes University - Information Package / Course Catalogue
2026