1	Course Title:	GENERAL MICROBIOLOGY
2	Course Code:	GMD2201
3	Type of Course:	Compulsory
4	Level of Course:	First Cycle
5	Year of Study:	2
6	Semester:	3
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	0
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:	Prof. Dr. MİHRİBAN KORUKLUOĞLU
16	Course Lecturers:	-
17	Contactinformation of the Course Coordinator:	Prof. Dr. Mihriban KORUKLUOĞLU Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0 224 294 1497 Fax: 0 224 294 1402 e-posta: mihriban@uludag.edu.tr
18	Website:
19	Objective of the Course:	It is purposed to teach microorganisms and their morphologies,cytologies, physiologies, ecologies, proliferations, genetically changes and taxanomies. On the other hand, it is purposed to form a basis for Food Microbiology I, Food Microbiology II and Industrial Microbiology courses.
20	Contribution of the Course to Professional Development

21

Learning Outcomes:

1 After this course, succesfull students get to know microbiology science; 2 Students are informed of microorganisms, their place in the kingdom of living creatures, life conditions needs, metabolic activities, nutrition requirements and proliferation styles.; 3 They have information about contaminations by microorganisms, advantages and harms of microorganisms, and also they are informed about interactions with environment and other living creatures.; 4 The effects of microorganisms on the human health, their usage area in food industry, desired and undesired microorganism in the food are known by students after the course.;

22	Course Content:

Week	Theoretical	Practical
1	The histologic changing and developing of microbiology, the place of microbiology among the other living organisms. The general properties of microorganisms.
2	The cellular structures of microorganisms, eucayotic cells and their organelles
3	Procaryotic cells, extracellular material, or organelles
4	The other intracellular materials found in microorganisms
5	Nutrition demands of microorganisms
6	Growth of microorganisms and growth conditions, growth physiology
7	Repeating lesson
8	Prevention of the microorganism growth
9	Energy supply of microorganisms
10	Methods of microbiologic cultures
11	Ecology of microorganisms
12	Genetically changes of microorganisms
13	Classification of microorganims, viruses
14	The importance of microorganisms, isolation methods and isolation from natural media

23	Textbooks, References and/or Other Materials:	Sahin, I. 1999. General Microbiology, Uludag University Press, 180p., Bursa Tunail, N. 2009. Microbiology, Pelin Ofset, ISBN: 978-605-603-62-0-0, 448p., Ankara Erkmen, O. 2011. Food Microbiology, Efil Publisher, ISBN : 9486054334025, 688p., Ankara
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	35
Quiz	1	5
Homeworks, Performances	0	0
Final Exam	1	60
Total	3	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	2	28
Practicals/Labs	0	0	0
Self Study and Preparation	14	2	28
Homeworks, Performances	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	10	10
Others	0	0	0
Final Exams	1	20	20
Total WorkLoad			86
Total workload/ 30 hr			2,87
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 LO1 4 5 4 5 5 4 4 4 4 5 5 LO2 5 5 5 5 4 4 5 4 4 5 5 LO3 4 5 3 3 2 3 3 3 4 4 4 LO4 4 4 3 4 4 4 4 5 4 5 4

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High