DEPARTMENT OF NUTRITION AND DIETETICS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

1210221012

Ders İsmi:

Food Microbiology

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	2	3	4

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Necessary

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Prof. Dr. M.Emel ALPHAN

Course Lecturer(s):

Öğr.Gör.Dr. Esra AVCI

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	To learn the basic concepts and applications of food microbiology. To provide students with basic information about food safety.
Course Content:	Microorganisms effective in food spoilage, food poisoning, food-borne infections and ways of protection

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Defines the cellular metabolism and reproduction conditions of microorganisms.
2) Lists the general properties of foodborne microbial disease agents.
3) Selects the microbial spoilage factors specific to food groups.
4) Distinguish the causes of foodborne microbial diseases.
5) Determines good hygiene practices.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Introduction to Food Microbiology	PPT prepared for the lesson
2)	Factors affecting microbial spoilage	PPT prepared for the lesson
3)	Foodborne bacterial disease agents (E. coli, Salmonella, Shigella)	PPT prepared for the lesson
4)	Foodborne bacterial disease agents (C. botulinum, S. aureus, B. cereus, Y. enterocolitica)	PPT prepared for the lesson
5)	Foodborne bacterial disease agents (L. monocytogenes, Brucella, C. perfringens)	PPT prepared for the lesson
6)	Molds and Yeasts	PPT prepared for the lesson
7)	Foodborne microbial diseases: Food poisoning, Foodborne toxicoinfections	PPT prepared for the lesson
8)	Midterm Exam
9)	Microbial spoilage in meat and meat products	PPT prepared for the lesson
10)	Microbial spoilage in eggs, fruits and vegetables	PPT prepared for the lesson
11)	Microbial spoilage in milk and dairy products	PPT prepared for the lesson
12)	Microbial spoilage in grains	PPT prepared for the lesson
13)	Hygiene	PPT prepared for the lesson
14)	general evaluation
15)	general evaluation	PPT prepared for the lesson
16)	final examination

Sources

Course Notes / Textbooks:	1. Microbiology Press, Washington DC 2. Food Microbiology, Fundementals and Frontiers, Doyle MP, 3. Microbiology Press, Washington DC "4. Gıda Mikrobiyolojisi, Editör Osman Erkmen, Efil Yayınevi, Şubat 2010"
References:	Gıda Mikrobiyolojisi, Editör Osman Erkmen, Efil Yayınevi, Şubat 2010"

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4	5
Program Outcomes
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics.
2) Takes at least two out-of-field courses in training programs.
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results.
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.
5) Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods.
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively.
7) Develops a positive attitude towards lifelong learning and turns it into behavior.
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics.	5
2)	Takes at least two out-of-field courses in training programs.	1
3)	Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results.	2
4)	Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.	1
5)	Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods.	5
6)	Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively.
7)	Develops a positive attitude towards lifelong learning and turns it into behavior.	1
8)	Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.	2
9)	Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.
10)	Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.	1
11)	Can work effectively individually and in teams with awareness of professional ethics and responsibility.	1

Öğrenme Etkinliği ve Öğretme Yöntemleri

Akran Değerlendirmesi
Anlatım
Beyin fırtınası /Altı şapka
Bireysel çalışma ve ödevi
Course
Grup çalışması ve ödevi
Labs
Okuma
Homework
Problem Çözme

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Homework
Uygulama

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Semester Final Exam	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Workload
Course Hours	14	28
Application	12	24
Study Hours Out of Class	12	60
Midterms	1	2
Final	1	2
Total Workload		116