1	Course Title:	FOOD MICROBIOLOGY
2	Course Code:	VET4517
3	Type of Course:	Optional
4	Level of Course:	First Cycle
5	Year of Study:	4
6	Semester:	7
7	ECTS Credits Allocated:	3
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:	English
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. AYŞEGÜL EYİGÖR
16	Course Lecturers:	None
17	Contactinformation of the Course Coordinator:	e-mail: aeyigor@uludag.edu.tr phone: 02242941334 adress: Uludağ University Faculty of Veterinary Medicine Department of Food Hygiene and Technology 16059 Görükle Campus Bursa
18	Website:	http://veteriner.uludag.edu.tr
19	Objective of the Course:	To give information on food microbiology applications
20	Contribution of the Course to Professional Development

21

Learning Outcomes:

1 Learns about general food microbiology rules.; 2 Learns laboratory equipment and material used in food microbiology applications.; 3 Gains knowledge on the analysis of microorganisms important for food.; 4 Learns media and types of media.; 5 Lerns ingredients of media, their importance, preparation and the important factors during preparation.; 6 Learns sterilization types, importance, area of use.; 7 Learns about sampling in microbiological analysis, homogenization, dilution and incubation.; 8 Learns basic microbiological analyses and interpretation of their results.;

22	Course Content:

Week	Theoretical	Practical
1	Introduction to course and general information	Introduction to laboratory practices
2	Food microbiology laboratory: basic rules	Presentation of general laboratory practices I
3	Media preparation introduction	Presentation of general laboratory practices II
4	Media ingredients I	Laboratory equipment: use, preparation, cleaning I
5	Media ingredients II	Laboratory equipment: use, preparation, cleaning II
6	Media ingredients III	Wighing media, calculation based on final volume
7	Media types, media preparation I	Media preparation I
8	Media types, media preparation II	Media preparation II
9	Media types, media preparation III	Media preparation III
10	Sterilization I	Media sterilization I
11	Sterilization II	Media sterilization II
12	Sampling, homogenization, dilution, plating and incubation	Sampling from different food types, homogenization, dilution, plating and incubation I
13	Microbiological analysis methods I	Sampling from different food types, homogenization, dilution, plating and incubation II
14	Microbiological analysis methods II	Sampling from different food types, homogenization, dilution, plating and incubation III

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
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	60
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

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ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	1	14
Practicals/Labs	14	2	28
Self Study and Preparation	7	2	14
Homeworks, Performances	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	14	14
Others	0	0	0
Final Exams	1	20	20
Total WorkLoad			90
Total workload/ 30 hr			3
ECTS Credit of the Course			3

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 PQ12 LO1 4 1 4 2 2 1 5 2 1 1 3 1 LO2 4 1 4 2 2 1 5 2 1 1 3 1 LO3 4 1 5 2 2 1 5 2 1 1 3 1 LO4 4 1 4 2 2 1 5 2 1 1 3 1 LO5 4 1 4 2 2 1 5 2 1 1 3 1 LO6 4 1 4 2 2 1 5 2 1 1 3 1 LO7 4 1 5 2 2 1 5 2 1 1 3 1 LO8 4 1 5 2 2 1 5 2 1 1 3 1

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High