Information Package / Course Catalogue
Food Microbiology Laboratory Principles
Course Code: VBH563
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 2
Credit: 2
Lab: 0
ECTS: 3
Objectives of the Course

Microbiological cultivation methods, problems encountered in the lab, counting colony and learn to evaluate data obtained from microbial analysis

Course Content

Microbiological cultivation techniques, counting methods of bacteria and colony and to be evaluated of the counting.

Name of Lecturer(s)
Learning Outcomes
1.Having the necessary theoretical knowledge about the methods of microbiological cultivation
2.To gain the ability to apply microbiological cultivation
3.To learn the most probable number technique
4.Knowledge of counting techniques
5.Learn how to evaluate data obtained from the bacterial counting
6.Conduct an evaluation of a microbiological analysis of a food sample
Recommended or Required Reading
1.Gıda mikrobiyolojisi ve uygulamaları
2.Gıdaların Mikrobiyolojik Analizleri
3.Ünlütürk, A, Turantaş, B. Gıdaların Mikrobiyolojik Analizi
4.Koneman's Color Atlas and Textbook of Diagnostic Microbiology
5.Bergey's manual of systematic bacteriology
6.Collins and Lyne's Microbiological Methods 8th Edition
Weekly Detailed Course Contents
Week 1 - Theoretical & Practice
General rules, Introduction to food microbiology laboratory & Preparation before microbiological cultivation, sterilization, microbiological sampling methods
Week 2 - Theoretical & Practice
Dilution Preparation, Cultural Counting Methods & Media preparation, media pouring
Week 3 - Theoretical & Practice
Contamination Sources (Air Sampling, Swab Removal) and Microbiological Sampling & Pre-enrichment applications from food, dilution preparation in food microbiology laboratory
Week 4 - Theoretical & Practice
Measurement of Reproduction in Bacteria (Direct and Indirect Methods), Colony Count (Pouring, Spreading, Dropping and Petri Film) & Sowing studies with drop, spreading and pouring plate methods
Week 5 - Theoretical & Practice
Searching for Possible Microorganisms in Different Foods Determining the Number of Psychophile, Thermophil, Anaerobic Mesophilic Bacteria & Direct and indirect measurement of microbiological reproduction, Colony count
Week 6 - Theoretical & Practice
Coliform Analysis (MPN, Double Layer and Membrane Filtration Technique) & Sowing by MPN method
Week 7 - Theoretical & Practice
Coliform analysis & Practice to MPN, double layer planting and membrane filtration technique
Week 8 - Intermediate Exam
Midterm exam
Week 9 - Theoretical & Practice
Biochemical Analysis - Catalase Test, Imvic Tests, Carbohydrate Fermentation, Tsi Media Test, Oxidase Test & Determination of general live, psychrophil microorganism and yeast mold in foods
Week 10 - Theoretical & Practice
Bacterial Culture Method, Bacterial Culture Preparation, Evaluation of Counting Data Obtained & Determination of Staphylococci and Micrococci in Foods
Week 11 - Theoretical & Practice
Culture Protection Methods & Microscopic examination of microorganisms and gram staining
Week 12 - Theoretical & Practice
Paints and dyeing methods used in microbiology & some special painting techniques (sports painting, flagella painting)
Week 13 - Theoretical & Practice
Simple staining techniques & Determination of some pathogenic bacteria in foods (Salmonella, L. monocytogenes, S. aureus)
Week 14 - Theoretical & Practice
Compound dyeing techniques I & Culture preparation and purification
Week 15 - Theoretical & Practice
Compound dyeing techniques II & MIC Microdilution and Macrodilution Preparation and Planting
Week 16 - Final Exam
Final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory101414
Lecture - Practice201428
Midterm Examination111112
Final Examination120121
TOTAL WORKLOAD (hours)75
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
OÇ-2
5
5
5
5
OÇ-3
5
3
5
5
OÇ-4
5
5
5
OÇ-5
5
5
5
OÇ-6
5
5
5
Adnan Menderes University - Information Package / Course Catalogue