Information Package / Course Catalogue
Food Microbiology
Course Code: VBH503
Course Type: Required
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 6
Objectives of the Course

To give the basics of food microbiology and detailed knowledge about food poisoning cases/infections caused by food borne agents

Course Content

The microbiological ecology of foodstuff, the factors affecting the growth of microorganisms, pathogens and their features, food spoilage microorganisms and the mechanism of food spoilage

Name of Lecturer(s)
Learning Outcomes
1.To gain sufficient knowledge about microbiological ecology of foodstuff
2.To know possible health risks of foods from animal origin
3.To have sufficient knowledge related with pathogenesis of food borne agents
4.To obtain detailed knowledge related with defence mechanism of body to the food borne agents
5.To understand mechanism of microbial spoilage.
6.Develop a better understanding about the prevention from food borne infections/intoxications
7.To gain sufficient knowledge and practical experience related with isolation identification and enumeration of food pathogens and determination of toxins
Recommended or Required Reading
1.Jay (1996) Modern Food Microbiology, Chapman and Hall, 2006
2.Erol İ. (2008). Gıda Hijyeni
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction
Week 1 - Practice
Introduction
Week 2 - Theoretical
The definition of food microbiology.
Week 2 - Practice
Demonstration of food microbiology laboratory
Week 3 - Theoretical
Microbiological ecology of foodstuff.
Week 3 - Practice
Detailed explanations related with the equipment used for routine laboratory work , their usage aims and mechanisms
Week 4 - Theoretical
Microorganisms cause spoilage in foodstuff.
Week 4 - Practice
Culture media, preparation of culture media and plating out methods
Week 5 - Theoretical
Introduction to the food pathogens.
Week 5 - Practice
Basic staining methods and microscope using techniques
Week 6 - Theoretical
Foodborne bacterial pathogens.
Week 6 - Practice
Basic routine analysis-(Total Viable Count)
Week 7 - Theoretical
Foodborne bacterial pathogens.
Week 7 - Practice
Examination of foods for coliforms
Week 8 - Practice
Examination of foods for E. coli
Week 8 - Intermediate Exam
Midterm exam
Week 9 - Theoretical
Foodborne bacterial pathogens.
Week 9 - Practice
Microbiological analysis of foods for Salmonella
Week 10 - Theoretical
Foodborne bacterial pathogens.
Week 10 - Practice
Microbiological analysis of foods for Listeria
Week 11 - Theoretical
Foodborne bacterial pathogens.
Week 11 - Practice
Examination of foods for Clostridia
Week 12 - Theoretical
Foodborne viral pathogens
Week 12 - Practice
Examination of foods for Bacillus
Week 13 - Theoretical
Food borne viral pathogens.
Week 13 - Practice
Examination of foods for Campylobacter
Week 14 - Theoretical
Food spoilage
Week 14 - Practice
Examination of foods/water for Pseudomonas
Week 15 - Theoretical
Foodborne parasitic pathogens.
Week 15 - Practice
Discussion/ Evaluation of the analysis reports
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140228
Reading140228
Midterm Examination124125
Final Examination140141
TOTAL WORKLOAD (hours)150
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
PÇ-12
PÇ-13
OÇ-1
5
5
5
5
5
4
5
OÇ-2
5
5
5
5
5
5
5
OÇ-3
5
5
5
5
5
5
5
OÇ-4
5
5
5
4
5
5
5
OÇ-5
5
5
5
5
5
5
5
OÇ-6
5
5
5
5
5
5
5
OÇ-7
5
5
5
5
5
5
5
5
5
5
Adnan Menderes University - Information Package / Course Catalogue