Information Package / Course Catalogue
Advanced Food Microbiology
Course Code: VBH603
Course Type: Required
Couse Group: Third Cycle (Doctorate 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 then to meet complicated points of food microbiology and to have 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, description of pathogens their features and pathogenesis, food spoilage microorganisms and the mechanism of food spoilage.

Name of Lecturer(s)
Lec. Pelin KOÇAK KIZANLIK
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.To 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.Erol İ. (2008). Gıda Hijyeni
2.Jay (1996) Modern Food Microbiology
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
Food borne bacterial pathogens.
Week 6 - Practice
Basic routine analysis-(Total Viable Count)
Week 7 - Theoretical
Food borne bacterial pathogens.
Week 7 - Practice
Examination of foods for coliforms
Week 8 - Theoretical
Review (Midterm exam)
Week 8 - Practice
Examination of foods for E. coli
Week 9 - Theoretical
Food borne bacterial pathogens
Week 9 - Practice
Microbiological analysis of foods for Salmonella
Week 10 - Theoretical
Food borne bacterial pathogens.
Week 10 - Practice
Microbiological analysis of foods for Listeria
Week 11 - Theoretical
Food borne bacterial pathogens.
Week 11 - Practice
Examination of foods for Clostridia
Week 12 - Theoretical
Food borne 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 borne parasitic pathogens.
Week 14 - Practice
Examination of foods/water for Pseudomonas
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140228
Reading90327
Midterm Examination120121
Final Examination145146
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
2026