NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

NTD2104

Ders İsmi:

Food Microbiology

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	4

Language of instruction:

English

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Must Course

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 :

Assoc. Prof. GÖKÇEN GARİPOĞLU

Course Lecturer(s):

Dr. Öğr. Üyesi ZEYNEP TACER CABA

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	This course is to describe the nature of the microorganisms in the basic intentional foods, the physiology and the interactions between them, the product quality and the effects on human health.
Course Content:	Food source diseases and microorganisms causing these diseases, laboratory methods and identification methods of these microorganisms, hazard analysis applications at critical control points, microflora effects of food processing methods and food breakdown methods are the subjects of this course.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
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, types and sources of microorganisms in foods
2)	Isolation and counting methods of microorganisms in food
3)	Factors affecting the growth and survival of microorganisms in food: intrinsic factors, extrinsic factors, interactions between factors
4)	Control of microorganisms in food (high temperature treatment, low temperature protection, fermentation, protection via chemicals, irradiation)
5)	Control of microorganisms in food (high temperature treatment, low temperature protection, fermentation, protection via chemicals, irradiation)
6)	Food-borne intoxications and toxic-infections (S. aureus, B. cereus, C. botulinum, C. perfringens)
7)	Foodborne infections (Salmonella, Listeria, Campylobacter, Yersinia, E. coli)
8)	Midterm Exam
9)	Indicator microorganisms and microbiological criteria for food safety
10)	Food parasitic disease agents
11)	Foodborne viral disease agents, molds and prions
12)	Microbiological examination methods in foods
13)	Microbiological quality control in food
14)	Course Evaluation

Sources

Course Notes / Textbooks:	Haftalık olarak verilecektir. / Course notes will be distributed weekly by the instructor of the course.
References:	Food Microbiology; An Introduction; Thomas J. Montville Karl R. Matthews. 2005. 1st ed. ASM Press, Washington DC. ISB 1-55581-308-9 Food Microbiology: Fundamentals and Frontiers, 2001, Edited by Michael P. Doyle, Larry R. Beuchat, and Thomas J. Montville, 2nd edition,

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları
Program Outcomes
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5) To communicate effectively with advisee, colleagues for effective professional relationships.
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7) To use life-long learning, problem-solving and critical thinking skills.
8) To act in accordance with ethical principles and values in professional practice.
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.

Ders - Öğrenme Kazanımı İlişkisi

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

	Program Outcomes	Level of Contribution
1)	To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.	2
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	2
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)	2
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	3
5)	To communicate effectively with advisee, colleagues for effective professional relationships.	3
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	2
7)	To use life-long learning, problem-solving and critical thinking skills.	4
8)	To act in accordance with ethical principles and values in professional practice.	4
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	3
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	4
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	4
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	5

Öğrenme Etkinliği ve Öğretme Yöntemleri

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	1	% 10
Homework Assignments	1	% 10
Midterms	1	% 20
Final	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	Duration (Hours)	Workload
Course Hours	13	2	26
Study Hours Out of Class	13	5	65
Homework Assignments	1	5	5
Quizzes	1	1	1
Midterms	1	1	1
Final	1	1	1
Total Workload			99