COURSE SYLLABUS

FOOD MICROBIOLOGY

1	Course Title:	FOOD MICROBIOLOGY
2	Course Code:	GIDZ104
3	Type of Course:	Compulsory
4	Level of Course:	Short Cycle
5	Year of Study:	1
6	Semester:	2
7	ECTS Credits Allocated:	5
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	-
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Dr. Ögr. Üyesi ASUMAN KARAKAŞ ŞEN
16	Course Lecturers:	Yard.Doç.Dr. Asuman KARAKAŞ ŞEN
17	Contactinformation of the Course Coordinator:	Yard.Doç.Dr. Asuman KARAKAŞ ŞEN U.Ü. Yenişehir İ.O.M.Y.O. akarakas@uludag.edu.tr 773 60 42
18	Website:
19	Objective of the Course:	To teach The History of Food Microbiology, Important Microorganisms in Foods, Microbial Contamination Sources, Factors Influencing Microbial Growth in Foods, Indicator Microorganisms in Foods, Microbial Food Poisoning, Principles of Food Preservation and Microbial Spoilage of Foods.
20	Contribution of the Course to Professional Development

Learning Outcomes:

1	The student learns The History of Food Microbiology. ;
2	The student learns Factors Influencing Microbial Growth in Foods.;
3	The student learns Important Microorganisms in Foods.;
4	The student learns Microbial Contamination Sources. ;
5	The student learns Control of Microbial Growth in Foods. ;
6	The student learns Microbial Spoilage of Foods.;
7	The student learns Microbial Food Poisoning.;
8	The student learns The Techniques for The Microbiological Examination of Foods. ;
9	The student learns the Method of Gram Staining.;
10	The student can use the light microscope. ;

22	Course Content:

Week	Theoretical	Practical
1	Relationship Between Microorganisms and Foods	Text Books
2	Important Microorganisms in Foods (Bacteria)	Text Books
3	Important Microorganisms in Foods (Yeasts and Molds)	Text Books
4	Microbial Contamination Sources	Text Books
5	Factors Influencing Microbial Growth in Foods	Text Books
6	Indicator Microorganisms in Foods	Text Books
7	Repeating courses and midterm exam	Text Books
8	Microbial Food Poisoning	Text Books
9	Prevention of Microbial Contamination and Removal of Microorganisms, The control of Microbial Growth	Text Books
10	Spoilage of Meat and Meat Products	Text Books
11	Spoilage of Milk and Milk Products	Text Books
12	Spoilage of Egg and Egg products Spoilage of Vegetables and Fruits	Text Books
13	Spoilage of Canned Foods	Text Books
14	Spoilage of Cereals and Cereal based products Spoilage of Fermented Alcoholic Beverages

23	Textbooks, References and/or Other Materials:	1-Gıda Mikrobiyolojisi 3. Baskı. Editörler Prof. Dr. Adnan Ünlütürk ve Prof. Dr. Fulya Turantaş (2003) META Yayınevi 2-Gıda Mikrobiyolojisi, Gıda Endüstrisi için Temel Esaslar ve Uygulamaları. Klaus Pichharidt (Ed. Yılmaz Sekin, Nural Karagözlü) (2004) Literatür Yayınevi 3- Merck Mikrobiyoloji El Kitabı (Hızlı Erişim) A.K. Halkman, Ö.E. Sağdaş (2010), Ankara 4- Food Microbiology: Fundamentals and Frontiers. Michael P. Doyle, Larry R. Beuchat, Thomas J. Montville (Eds) ASM Press Washington, (1997). 5- Food Hygiene Microbiology and HACCP 3 rd Edition S.J. Forsythe and P.R. Hayes (1998) Aspen Publication. 6- Bacillus subtilis and Its Closest Relatives: from Genes to Cells Abraham L. Sonenshein, James A. Hoch, and Richard M. Losick (1999) ASM Press
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

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