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 this course is to enable students to acquire fundamental knowledge about the structure, classification, metabolism, and growth conditions of microorganisms; to understand and interpret microbial identification and control methods, as well as key concepts related to food-associated microorganisms. The course also aims to equip students with practical skills in basic microbiological laboratory techniques, the ability to evaluate scientific data, and the competence to work individually or in teams within the framework of microbiological safety and professional ethics.

Learning Outcomes of the Course Unit

1   Recognizes microorganisms and explains their fundamental characteristics.
2   Establishes the relationship between microorganisms and food processing and preservation processes.
3   Explains the factors affecting microbial growth and microbial control methods.
4   Applies basic laboratory skills such as microscopic observation, aseptic techniques, and culture methods.
5   Interprets microbiological data, presents findings, and evaluates them within a scientific and ethical framework.

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, history and significance of microbiology Introduction to Microbiology, Laboratory Rules and Safety
2 Classification and nomenclature of microorganisms Culture media: Definition, types (liquid, solid, semi-solid), properties of agar
3 Identification methods of microorganisms (morphological, physiological, molecular) Use of solid media: Plate agar, slant agar, concept of culture
4 Bacteria: Cell morphology and anatomy Principles of incubation: Definition, process, equipment used (incubator, CO incubator, water bath)
5 Structure and replication characteristics of Rickettsia and viruses Aseptic techniques: Definition, importance, lab practices, and contamination prevention
6 Bacterial growth curve and death curve Sterilization Methods I: Flaming, autoclaving (moist heat)
7 Fungi: Structure and general characteristics of molds and yeasts Sterilization Methods II: Hot air oven (dry heat), principles of autoclaving
8 Mid-term exam Microscope usage and microscopic observation techniques
9 Microbial metabolism and enzymatic activities (I) Bacterial morphology and staining methods
10 Microbial metabolism and enzymatic activities (II) Microscopy techniques: Slide preparation, simple and Gram staining
11 Factors affecting microbial growth (temperature, pH, water activity, nutrients, etc.) Spore, capsule, and negative staining techniques
12 Evaluation of microbial growth factors with case studies Morphological and cultural characteristics of molds and yeasts
13 Control of microorganisms (thermal processing, radiation, chemicals, physical methods) Pure culture isolation using streak plate method
14 Comparison and applications of microbial control methods Plate count methods (total viable count, colony count, dilution techniques)
15 Student presentations, case analysis, general review 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


Further Notes About Assessment Methods

None

Assessment Criteria

5 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.11PO.12PO.13
LO.1535221132
LO.2454232254
LO.3454232255
LO.4344532254
LO.5222355533

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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