Information Package / Course Catalogue
Food Mycology
Course Code: VBH641
Course Type: Area Elective
Couse Group: Third Cycle (Doctorate Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

Fungi and living crops, the fungal spore in food mycology, fungi and mytoxins, fungi as hyperproducts, fungal spoilage: ecology, growth and detection.

Course Content

Foodborne fungal agents and their importance. Yeast and moulds in foods. Toxonamy of yeast and moulds. Diagnostic methods used in fungal agents. Spoilage caused by fungus. Mycotoxins in food. Fungal applications in food industry. Genetical approaches on foodborne fungal agents.

Name of Lecturer(s)
Learning Outcomes
1. Learns mycotoxins in food
2.Learns factors affecting the formation of mycotoxins
3.Learns the effects of mycotoxins on organisms
4.Learns mycotoxin formation and preventing or reducing harmful effects
5. Learns mycotoxin legislation in Turkey and in the world
6.Learns analyses of mycotoxins in food
Recommended or Required Reading
1.Dijksterhenis,J. Samson, R.A 2007 Food Mycology: A multifaceted approach to fungi and food. Volume 25.. CRD Press,.
2.Larone, D.H. 1986. Medicallyimportantfungi. A guidetoidentification. Washington DC.
3.A.D. Hocking, J.I. Pitt, R.A. Samson, and U. Thrane, 2006. Advances in FoodMycology, SpringerScience. USA,
4.Gıda Hijyeni ve Mikrobiyolojisi, Erol, İ. Ankara, 2007.
5.Heperkan, D., 2014. Gıdalarda Mikotoksinler. Sidas Medya Ltd. Şti.
6.Pitt, J.I., Hocking, A.D., 2009. Fungi and Food Spoilage. Springer Science+Business Media, New York.
7.Carlile, M.J., Watkinson, S.C., Gooday, G.W., 2001. The Fungi. 2 nd Ed. Academic Press, London.
8.Modern Food Microbiology, Jay J.M., Loessner M.J., Golden D.A., 7. Edition, 2005.
Weekly Detailed Course Contents
Week 1 - Theoretical
Giriş – Tanımlar ve genel kavramlar
Week 2 - Theoretical
Properties of molds and yeasts in foods
Week 3 - Theoretical
Factors affecting the reproduction of mold and yeast
Week 4 - Theoretical
Molds and mold starter cultures used in the food industry - Assignment
Week 5 - Theoretical
Yeasts and yeast starter cultures used in the food industry
Week 6 - Theoretical
Classification and history of mycotoxins
Week 7 - Theoretical
The effects of mycotoxins on living things
Week 8 - Theoretical
Review (Midterm)
Week 9 - Theoretical
Contamination ways of foods with mycotoxins and factors affecting their formation
Week 10 - Theoretical
Aflatoksinler
Week 11 - Theoretical
Other mycotoxins
Week 12 - Theoretical
Preventing or reducing mycotoxin formation and harmful effects
Week 13 - Theoretical
Mycotoxin analysis methods in foods
Week 14 - Theoretical
Mycotoxin legislation in Turkey and in the world - Student's presentation
Assessment Methods and Criteria
Type of AssessmentCountPercent
Presentation1%5
Assignment1%5
Midterm Examination1%20
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Assignment1314
Presentation 1314
Midterm Examination1516
Final Examination1718
TOTAL WORKLOAD (hours)50
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
3
4
2
1
2
2
1
5
4
1
OÇ-2
5
3
4
2
1
2
2
1
5
4
1
OÇ-3
5
3
4
2
1
2
2
1
5
4
1
OÇ-4
5
3
4
2
1
2
2
1
5
4
1
OÇ-5
5
3
4
2
1
2
2
1
5
4
1
OÇ-6
5
2
1
2
1
4
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026