COURSE SYLLABUS

BASIC FOOD MICROBIOLOGY

1	Course Title:	BASIC FOOD MICROBIOLOGY
2	Course Code:	VBH5001
3	Type of Course:	Compulsory
4	Level of Course:	Second Cycle
5	Year of Study:	1
6	Semester:	1
7	ECTS Credits Allocated:	4
8	Theoretical (hour/week):	1
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. AYŞEGÜL EYİGÖR
16	Course Lecturers:	Yok
17	Contactinformation of the Course Coordinator:	e-posta: aeyigor@uludag.edu.tr telefon: 02242941334 adres: Uludağ Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı 16059 Görükle Kampusu Bursa
18	Website:	http://saglikbilimleri.uludag.edu.tr
19	Objective of the Course:	To teach students fundamentals of food microbiology
20	Contribution of the Course to Professional Development	Learns the impact of basic food microbiology to public and animal health.

Learning Outcomes:

1	Learns main Microbes in Foods and their Sources;
2	Learns normal Microbiological Quality of Foods and its Significance;
3	Learns Factors Influencing Microbial Growth in Food;
4	Learns important Factors in Microbial Food Spoilage;
5	Learns microbial Foodborne Diseases;
6	Learns about basic food microbiology rules, equipment, materials and media;
7	Learns basic food microbiology laboratory applications;
8	Learns main control applications for preventing microorganisms in foods;

22	Course Content:

Week	Theoretical	Practical
1	Introduction to main microbes in foods	Introduction to food microbiology laboratory
2	Sources of Microorganisms in Foods	Main equipment and materials used in laboratory I
3	Normal Microbiological Quality of Foods and its Significance	Main equipment and materials used in laboratory II
4	Microbial Growth Response in the Food Environment	Solid media preparation
5	Factors Influencing Microbial Growth in Food	Liquid media preparation
6	Beneficial Uses of Microorganisms in Food	Basic biochemical tests
7	Microorganisms Used in Food Fermentation	Sampling from foods I
8	Microbial Food Spoilage	Sampling from foods II
9	Important Factors in Microbial Food Spoilage	Dilution media preparation
10	Spoilage of Specific Food Groups	Homogenization of solid food, dilution and plating for TAMB and coliforms
11	Microbial Foodborne Diseases	Interpretation of results
12	Foodborne Intoxications	Liquid food: dilution and plating for TAMB and coliforms
13	Foodborne Infections	Interpretation of results
14	Control of Microorganisms in Foods	Overview of legal requirements for bacterial counts

23	Textbooks, References and/or Other Materials:	1.Gıda mikrobiyolojisi uygulamaları, Prof Dr. Kadir Halkman, 2005 2. Gıda Hijyeni ve Mikrobiyolojisi, İrfan Erol, 2007 3. Gıdaların mikrobiyolojik analizi, Adnan Ünlütürk, Fulya Turantaş, 2002 4. Modern Food Microbiology (Jay, James M., Loessner, Martin J., Golden, David A. 7th ed. 2005)
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	100
Total	1	100
Contribution of Term (Year) Learning Activities to Success Grade		0
Contribution of Final Exam to Success Grade		100
Total		100
Measurement and Evaluation Techniques Used in the Course	Answering problem-based questions by solution-based approach in approximately 200 words
Information

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High