COURSE UNIT TITLE

: FOOD MICROBIOLOGY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GTP 2003 FOOD MICROBIOLOGY COMPULSORY 3 0 1 5

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 this course is to enable students to learn the fundamental concepts of food microbiology, recognize the types of microorganisms present in foods, and interpret the spoilage and disease processes caused by these microorganisms. Students will be able to identify sources of microbial contamination, evaluate hygiene and sanitation practices, and gain the knowledge and skills necessary to contribute to safe food production through protective methods. Additionally, the course aims to equip students with the competence to work individually and in teams within the framework of food safety, quality management systems, and professional ethics.

Learning Outcomes of the Course Unit

1   Explains the fundamental concepts of food microbiology and establishes its connection with general microbiology.
2   Classifies microorganisms responsible for food spoilage and explains their effects.
3   Analyzes sources of microbial contamination in foods and develops control measures.
4   Identifies foodborne microbial diseases and distinguishes the causative agents.
5   Contributes to safe food production through hygiene, sanitation, and protective methods.
6   Expresses concepts related to food microbiology both verbally and in writing.
7   Conducts individual and group work within the framework of scientific and ethical responsibility.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to food microbiology; fundamental concepts Laboratory rules and principles of aseptic technique
2 Significant microorganisms in food: beneficial and harmful Microbiological glassware and sterilization methods
3 Sources of microbial contamination, cross-contamination, and hygiene practices Preparation of culture media
4 Factors affecting microbial growth 1 Microbial inoculation techniques
5 Factors affecting microbial growth 2 Evaluation of colony morphology
6 Microbiological spoilage in foods Preparation of dilutions
7 Microbiological spoilage in foods Total viable count
8 Mid-term exam Mold count in bread
9 Evaluation of microbiological spoilage in foods Enumeration of total aerobic mesophilic bacteria from food samples
10 Microorganism groups responsible for spoilage Enumeration of yeasts and molds in food samples
11 Prevention of spoilage: storage and protective methods Detection of coliform bacteria and E. coli (MPN or selective media)
12 Foodborne microbial diseases - bacterial and viral agents Detection of pathogenic microorganisms Salmonella/Shigella
13 Foodborne microbial diseases - fungi and toxins Microbiological analyses of raw and pasteurized milk
14 Quality management systems Microbiological control of cleaning, hygiene, and sanitation effectiveness (e.g., swab technique)
15 General evaluation and presentations Practical Exam
16 Final

Recomended or Required Reading

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
Gıda Mikrobiyolojisi, Osman Erkmen, 2011, Efil Yayınevi

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


Further Notes About Assessment Methods

None

Assessment Criteria

7 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
Labratory 14 1 14
Preparation about subject 14 1 14
Preparations before/after weekly lectures 14 2 28
Preparation for midterm exam 1 8 8
Preparation for final exam 1 8 8
Lab Exam Preparation 1 8 8
Preparing presentations 1 5 5
Midterm 1 2 2
Final 1 2 2
Practical exam 1 2 2
Project Final Presentation 1 2 2
TOTAL WORKLOAD (hours) 135

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13
LO.1533
LO.2532
LO.33435
LO.44332
LO.52553
LO.65
LO.754

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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