Ders Planı

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
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Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To teach classification, definition, morphological, biochemical and serologic characteristics of microorganisms which are very important place in food technology, to explain their activities with their environmental parameters, to define indicator forms, to identify diseases and resistant organisms, food interaction and solutions of emerging problems.
Course Content	Basic microbiological terms and their use in the correct meaning, classification of microorganisms, isolation and identification methods of microorganisms, metabolic activities, interactions with bacterial and environmental parameters, cyanobacteria prophylaxis, Protozoa, Algae and Fungi, viruses, bacterial-viral diseases and resistance cause food-borne microbiological problems organisms and solutions.

The aim of the course

To teach classification, definition, morphological, biochemical and serologic characteristics of microorganisms which are very important place in food technology, to explain their activities with their environmental parameters, to define indicator forms, to identify diseases and resistant organisms, food interaction and solutions of emerging problems.

Course Content

Basic microbiological terms and their use in the correct meaning, classification of microorganisms, isolation and identification methods of microorganisms, metabolic activities, interactions with bacterial and environmental parameters, cyanobacteria prophylaxis, Protozoa, Algae and Fungi, viruses, bacterial-viral diseases and resistance cause food-borne microbiological problems organisms and solutions.

Learning Outcomes

Having sufficient background in mathematics, chemistry and food technology issues, he can use theoretical and practical knowledge in these areas to solve problems.
They can convey to their working environment that they have learned about nutritional values, product components and additives in working environment.
It can interpret food microbiology and food chemistry knowledge and microbiological and chemical analyzes through experimental investigations and determine whether a food is at risk for human health.
They may have risk management skills in line with legislation related to the conduct of food processing, production and laboratory work.
They have knowledge about food processing, production, storage and sales methods and hygiene and sanitation conditions.
They can ensure that occupational health and safety conditions in the working environment are adequately applied.
They can follow current developments in food business and laboratory work techniques that can make appropriate method selection using information technologies and carry out R&D activities.
Ability to design, conduct experiments, collect data, analyze and interpret results related to food science
Ability to work effectively in multi-disciplinary areas as well as to work individually, self-confidence to take responsibility.
The ability to access knowledge about food science and to do resource research for this purpose, the ability to use databases and other sources of information.
It has enough knowledge to ensure the continuity of healthy and reliable production and can take an active role in laboratory and quality control studies.
Food industry can take responsibility at various stages of production.
In the laboratories in the food sector, they recognize and use the necessary devices.
The food industry conducts a given task independently using the basic information it receives.
Lifelong learning has a cultural product.
Participates in training, seminars, fairs, etc. related to the food field.
It has the ability to follow the agenda for professional development, to gain access to information, to monitor developments in science and technology.
It gains the ability to constantly renew itself.
They present presentations (both verbally and in writing) using information technology effectively.
Professional ethics and responsibility gain consciousness.
Contemporary research can be used to prepare and implement projects related to food science using literature.
Who can prepare social responsibility projects.
Will be able to follow literature related to food science and have knowledge of foreign language to communicate with colleagues.
The fairs and professional developments related to the field are followed.
Has the competence to harmonize the studies carried out in the field of food with the legislation.
They can plan hygiene and sanitation trainings in order to create a healthy working environment in food sector.
They can take precautions for critical control points in work areas.
They can support the execution of the works with the quality assurance for the sector and can follow the documentation.

Weekly Course Subjects

1	Introduction to general microbiology terminology, history of microbiology, classification of microorganisms.
2	Introduction to Bacteriology, Macroscopic Morphology, Microscopic Morphology.
3	Metabolic activities in microorganisms.
4	Bacterial genetics.
5	Algae, classification, cyanobacteria are important in microbiological aspects.
6	Viruses, viroids and prions are important in microbiological aspects.
7	Classification of fungi is important in microbiological aspects.
8	Midterm
9	General Parasitology.
10	Basic epidemiology.
11	Basic immunology.
12	Water, air and soil microbiology and food-related interactions.
13	Microorganism identification methods.
14	Serological and molecular biological tests applied to food.

Resources

1-BASIC FOOD MICROBIOLOGY - Fundamental Food Microbiology; Bibek Ray, Arun Bhunia

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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