Ders Bilgileri

FOOD MİCROBIOLOGY
Kodu	Dönemi	Teori	Uygulama	Ulusal Kredisi	AKTS Kredisi
		Saat / Hafta
GDT 104	Spring	4	1	5	4

Ön Koşulu Olan Ders( ler )	none
Dili	en
Türü	Required
Seviyesi	Associate
Öğretim Elemanı( ları )	Doç.Dr. Sadin Özdemir
Öğretim Sistemi	Face to Face
Önerilen Hususlar	none
Staj Durumu	None
Amacı	This course provides students with the legislation and in accordance with the methods of analysis to examine relationships of food and microorganisms, factors affecting microbial growth in foods, foods indicator and pathogenic microorganisms, examine, inspect the containment of microorganisms in foods, in food microbiological spoilage of foods to examine and investigate the microbiological spoilage aimed to gain competencies.
İçeriği	Sources of microbial contamination in foods, microorganisms in foods, internal and external factors affecting microbial growth, indicator microorganisms in foods, food borne microbial diseases

Dersin Öğrenim Çıktıları

#	Öğrenim Çıktıları
1	Examines the indicator and pathogenic microorganisms in foods.
2	Examines the microbiological spoilage of foods.
3	Examines the containment of microorganisms in foods.
4	Examines the factors that affect microbial growth in foods.
5	Examines the relationship of food and microorganisms.

Haftalık Ayrıntılı Ders İçeriği

#	Konular	Öğretim Yöntem ve Teknikleri
1	Investigate the sources of microbial contamination in foods- Examine microorganisms in foods.	Lecture and discussion
2	Examine microorganisms in foods- Examine the internal factors affecting microbial growth	Lecture and discussion
3	Examine the internal factors affecting microbial growth- Examine the external factors that affect microbial growth- Examine the indicator microorganisms in foods	Lecture and discussion
4	Examine the indicator microorganisms in foods- Examine food-borne microbial diseases	Lecture and discussion
5	Examine food-borne microbial diseases- To control microbial contamination- Examine the removal of microorganisms	Lecture and discussion
6	Examine the inhibition of microbial growth- Investigate the killing of microorganisms	Lecture and discussion
7	Investigate the killing of microorganisms	Lecture and discussion
8	Mid term exam
9	Meat and meat products to examine the microbiological spoilage	Lecture and discussion
10	Milk and milk products to examine the microbiological spoilage	Lecture and discussion
11	Eggs and examine products, microbiological spoilage-Examine the microbiological spoilage of fruit and vegetables and products	Lecture and discussion
12	Examine the microbiological spoilage of fruit and vegetables and products- Examine the microbiological spoilage in canned	Lecture and discussion
13	Examine the microbiological spoilage in canned - Examine the microbiological spoilage of cereals and products	Lecture and discussion
14	Examine the microbiological spoilage of cereals and products Examine the microbiological spoilage of fermented alcoholic beverages	Lecture and discussion
15	Students project presentations	Discussion
16	Final Exam

Resources

#	Malzeme / Kaynak Adı	Kaynak Hakkında Bilgi	Referans / Önerilen Kaynak
1	Ünlütürk, A., Turantaş, F. 2003. “Gıda Mikrobiyolojisi”. Meta Basım Matbaacılık Hiz. Bornova İzmir.

Ölçme ve Değerlendirme Sistemi

#	Ağırlık	Çalışma Türü	Çalışma Adı
1	0.4	1	1. Mid-Term Exam
2	0.6	5	Final Exam

Dersin Öğrenim Çıktıları ve Program Yeterlilikleri ile İlişkileri

#	Öğrenim Çıktıları	Program Çıktıları	Ölçme ve Değerlendirme
1	Examines the indicator and pathogenic microorganisms in foods.	14͵15͵18	1͵2
2	Examines the microbiological spoilage of foods.	9͵10͵11͵12͵13͵14͵15͵18͵19	1͵2
3	Examines the containment of microorganisms in foods.	9͵10͵11͵12͵13͵14͵15͵18͵19	1͵2
4	Examines the factors that affect microbial growth in foods.	18	1͵2
5	Examines the relationship of food and microorganisms.	18	1͵2

Not: Ölçme ve Değerlendirme sütununda belirtilen sayılar, bir üstte bulunan Ölçme ve Değerlerndirme Sistemi başlıklı tabloda belirtilen çalışmaları işaret etmektedir.

İş Yükü Detayları

#	Etkinlik	Adet	Süre (Saat)	İş Yükü
0	Course Duration	14	5	70
1	Course Duration Except Class (Preliminary Study, Enhancement)	14	1	14
2	Presentation and Seminar Preparation	1	6	6
3	Web Research, Library and Archival Work	0	0	0
4	Document/Information Listing	0	0	0
5	Workshop	0	0	0
6	Preparation for Midterm Exam	1	4	4
7	Midterm Exam	1	1	1
8	Quiz	0	0	0
9	Homework	0	0	0
10	Midterm Project	0	0	0
11	Midterm Exercise	0	0	0
12	Final Project	1	0	0
13	Final Exercise	0	0	0
14	Preparation for Final Exam	1	4	4
15	Final Exam	1	1	1
				100