COURSE UNIT TITLE

: GENERAL MICROBIOLOGY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GTP 1006 GENERAL MICROBIOLOGY COMPULSORY 3 0 1 4

Offered By

Food Technology

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

DOCTOR ŞELALE ÖNCÜ GLAUE

Offered to

Food Technology

Course Objective

The aim of General Microbiology is to learn the fundamental microbiology terms and understanding the microbial spoilage of processed food products and the food preservation.

Learning Outcomes of the Course Unit

1   To learn the microorganizms and their functions
2   To associate the properties of microorganizms with the food processing and food preservation
3   Demonstrate basic knowledge about food microbiology
4   Demonstrate practical skills in fundamental microbiological techniques such as asceptic technique, culture handling, specimen collection and the use of light microscope

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to general microbiology
2 Nomenclature and classification of microorganisms
3 Methods for the identification of microorganisms
4 Bacteria, cell morphologies and nomenclature
5 Bacteria, Anatomical structures
6 Rickettsial and Viruses
7 Bacteria, reproduction and death curve
8 Mid-term exam
9 Fungi, general properties, molds, cell structure
10 Yeasts
11 Microbial metabolism
12 Microbial reproduction and factors affecting reproduction
13 Microbial growth and the factors affecting the microbial growth
14 Microbial growth and the factors affecting the microbial growth
15 Presentations and general evaluation Practical Exam
16 Final Exam

Recomended or Required Reading

Genel Mikrobiyoloji ve Laboratuvar Kılavuzu, 2011, Prof.Dr. Selma Güven, Yrd.Doç.Dr. Nükhet Zorba, Nobel Yayıncılık
Gıda mikrobiyolojisi, 1999, Prof.Dr. Adnan Ünlütürk, Prof.Dr. Fulya Turantaş, Mengi Tan Basımevi
Gıdaların Mikrobiyolojik Analizi, 2002, Prof.Dr. Adnan Ünlütürk, Prof.Dr. Fulya Turantaş, Meta Basım
Genel Mikrobiyoloji, 1997, SERT,Selahattin , Atarürk Üniv. Ders yay. No: 195 Erzurum.

Planned Learning Activities and Teaching Methods

Face to face lectures, presentations and assignments

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 ASG ASSIGNMENT
3 FIN FINAL EXAM
4 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + FIN * 0.50
5 RST RESIT
6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + RST * 0.50


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

4 learning outcomes will be measured with midterm exam, final exam and homework.

Language of Instruction

Turkish

Course Policies and Rules

It is compulsory to attend 70% of the courses and to fulfill the requirements of the course.

Contact Details for the Lecturer(s)

selale.glaue@deu.edu.tr

Office Hours

The days in the program specified at the beginning of the term.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparation about subject 14 1 14
Labratory 14 1 14
Preparations before/after weekly lectures 14 1 14
Preparation for midterm exam 1 5 5
Preparation for final exam 1 5 5
Lab Exam Preparation 1 5 5
Preparing presentations 1 3 3
Midterm 1 2 2
Final 1 2 2
Practical exam 1 2 2
Project Final Presentation 1 2 2
TOTAL WORKLOAD (hours) 110

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11
LO.1155355
LO.2155555
LO.3155355
LO.4155355

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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