Ders Planı

ISTANBUL AYDIN UNIVERSITY

CLASS 2

CLASS 4

Lesson plan / FOOD MICROBIOLOGY

Lesson Information

Course Credit	3.0
Course ECTS Credit	5.0
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	Assist. Prof. Dr. AYLA ÜNVER ALÇAY
Instructor (s)	Assist. Prof. Dr. AYLA ÜNVER ALÇAY
Course Assistant

Purpose and Content

The aim of the course	The aim of this course is to teach food microbiology and infectious diseases which are transmitted with foods and ways of protection.
Course Content	This course includes topics such as the production of food, its degradation, and the location of microbiology in infectious diseases with food and human beings.

Learning Outcomes

To be able to associate the necessary knowledge in the field of nutrition and dietetics with the developments encountered in current life and / or in the national-international field, to carry out a study independently and to take responsibility as a team member.
Using the current knowledge and skills acquired in the field of Nutrition and Dietetics; determines, evaluates, interprets, produces solutions to the nutritional status of individuals, applies medical nutrition therapy, follows and evaluates the events / developments on the agenda of the society and the world, applies ethical rules in health and proposes solutions.
Uses the theoretical and practical knowledge acquired for health promotion, prevention of diseases and treatment when necessary.
Uses computer, statistics, information and communication technologies and research competencies in nutrition sciences.
To be able to think and apply the basic knowledge related to the field of Nutrition and Dietetics in detail, especially to have problem solving and decision making skills, to evaluate critically, to plan, implement, monitor, evaluate and evaluate appropriate medical nutrition therapy for patients in different age groups and to participate in clinical research.
Adopts personal development and lifelong learning; adopts the understanding of quality, has the ability to evaluate information related to the field and different disciplines and supports educational promotion and information programs related to the field.
Uses his/her knowledge to demonstrate the accuracy of practices in the field of Nutrition and Dietetics, expresses his/her thoughts and opinions clearly verbally and in writing by presenting reasons and evidence, and communicates effectively with all stakeholders in line with ethical principles.
At every stage of their work, they communicate effectively with their patients and other disciplines required by the treatment, and ensure that teamwork is carried out in a coordinated manner.
To be able to follow the information in the field of nutrition and dietetics and communicate with colleagues and have the ability to communicate interculturally by using a foreign language at least at the European Language Portfolio B1 General Level.
In order to contribute to the development of the dietetic profession, they follow current treatment approaches, follow evidence-based scientific research, act in accordance with ethical values, adopt the importance of social justice and environmental sustainability as well as having awareness of quality culture, and develop educational materials in these directions.

Weekly Course Subjects

1	Introduction to food microbiology, its scope and definitions
2	Classification of food pollutants, sources and ways of contamination.
3	Enterobacteriaceae family-I
4	Enterobacteriaceae family-II
5	Nonfermentative Gram-negative bacilli
6	Campylobacter jejuni, Vibrio cholera, Vibrio parahaemolyticus, Aeromonas, Brucella Spp
7	Gram positive cocci, Bacillus genus, Clostridium perfringens - Cl. tyrobutyricum – Cl. botulinum
8	Midterm
9	Gram-positive non-sporeless bacilli, Lactobacillus Spp, Listeria Spp, Mycobacterium tuberculosis
10	Examination of macro-parasitic agents and parasitic diseases
11	Mycotoxins, Molds and Yeasts
12	Visuses
13	Probiotics and Prebiotics
14	Probiotics and Prebiotics

Resources

1-1-Food Microbiology, Fundementalsand Frontiers, Doyle MP, Beuchat LR, Montville TJ (eds). American Society for Microbiology Press, Washington DC

EUA Kurumsal Öz değerlendirme Programı İzleme Raporu