Ders Planı

ISTANBUL AYDIN UNIVERSITY

CLASS 1

CLASS 2

CLASS 4

Lesson plan / FOOD MICROBIOLOGY

Lesson Information

Course Credit	3.0
Course ECTS Credit	4.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To explain the main concepts and to develop backgrounds about; basic concepts about the microorganisms found in foods, sources of microbial contaminations, the factors affecting microbial growth in food, food preservation techniques, indicator microorganisms, foodborne pathogens
Course Content	Microorganisms and food, Contamination risks and sources, factors affecting microbial growth (intrinsic and extrinsic factors), Food preservation techniques (prevention of microbial contamination, removing contaminants, prevention of microbial growth, microbial death), Indicator microorganisms (hygiene and sanitation indicators), Food borne diseases, epidemiology of pathogens.

Learning Outcomes

PO1. Adequate knowledge of mathematics, science and engineering subjects related to Food Engineering; Ability to apply theoretical and applied knowledge in these fields to model and solve complex engineering problems.
PO2. Ability to identify, define, formulate and solve complex engineering problems; Ability to select and apply appropriate analysis and modeling methods for this purpose.
PO3. The ability to design a complex system, process, device or product to meet specific requirements, under realistic constraints and conditions; Ability to apply modern design methods for this purpose.
PO4. Ability to develop, select and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in engineering applications; Ability to use information technologies effectively.
PO5. Ability to design, conduct experiments, collect data, analyze and interpret results for the study of complex engineering problems or discipline-specific research issues.
PO6. Ability to work effectively in intradisciplinary and multidisciplinary teams; individual work ability.
PO7. Ability to communicate effectively verbally and in written Turkish; knowledge of at least one foreign language; Ability to write effective reports and understand written reports, prepare design and production reports, make effective presentations, give and receive clear and understandable instructions.
PO8. Awareness of the necessity of lifelong learning; The ability to access information, follow developments in science and technology and constantly renew oneself.
PO9. Acting in accordance with ethical principles, awareness of professional and ethical responsibility; Information about the standards used in Food Engineering applications.
PO10. Knowledge of project management and business practices such as risk management and change management; awareness about entrepreneurship and innovation; Information about sustainable development.
PO11. Information about the effects of engineering applications on health, environment and security at universal and social dimensions and the problems of the age; Awareness of the legal consequences of engineering solutions.

Weekly Course Subjects

1	Significant microorganisms in foods
2	Mold, yeast and bacteria
3	Contaminations from natural sources
4	Intrinsic and extrinsic prameters effecting microbial growth
5	Microbial growth kinetics,
6	Chemical differences resulting of microorganisms
7	Midterm exam
8	Microbial spoilage of foods
9	Indicator microorganisms
10	Food poisoning
11	Food pathogens and diseases
12	Food preservation techniques
13	Microbial standards
14	Importance of food microbiology in food industry

Resources

1- Ünlütürk A., Turantaş F., Gıda Mikrobiyolojisi, 2000, İzmir

EUA Kurumsal Öz değerlendirme Programı İzleme Raporu