NTD2104 Food MicrobiologyBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
NTD2104 Food Microbiology Spring 2 0 2 4

Basic information

Language of instruction: English
Type of course: Must Course
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Face to face
Course Coordinator : Assoc. Prof. GÖKÇEN GARİPOĞLU
Course Lecturer(s): Dr. Öğr. Üyesi ZEYNEP TACER CABA
Recommended Optional Program Components: None.
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.

Learning Outcomes

The students who have succeeded in this course;
1. Describe the factors that affect microbes in food.
2. Decides which measurements should be made to control pathogenic microorganisms and degradation in food.
3. Gain lab experience that can evaluate a food in terms of microbiological quality and safety.
4. Applies HACCP principles to food processing stages.

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.

Weekly Detailed Course Contents

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


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,

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Quizzes 1 % 10
Homework Assignments 1 % 10
Midterms 1 % 20
Final 1 % 60
Total % 100
Total % 100

ECTS / Workload Table

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

Contribution of Learning Outcomes to Programme Outcomes

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