| NUTRITION AND DIETETIC (TURKISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| BES1006 | General Microbiology | Spring | 2 | 0 | 2 | 8 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | Tr |
| Type of course: | Must Course |
| Course Level: | Bachelor |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Assoc. Prof. GÖKÇEN GARİPOĞLU |
| Course Lecturer(s): |
Instructor FURKAN GÖZEL |
| Course Objectives: | Microbiology is a branch of science which examines the micro alive and their metabolic activities as well as having significant role in the interaction of the health and nutrition connection. Investigations on microbial cell details from morphological, physiological, pathological and toxicological perspectives are very important, also microbiology applications give many important experiences for workers and researchers on nutrition and health. Microbiology applications are essential current scientific research and the basic for determinations of so many cellular stories and also with applications. From these sides, practical microbiology lesson as a mandatorily status on license and graduate level of students and have very important program related with alive - alive relationships. |
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The students who have succeeded in this course; Students will be able to learn; 1-The smallest cell unit as a model and their life cycle, 2. Relationships of living systems 3. Growing cycle of all alive, from the shortest life term of microorganisms’ 4. Samples of morphologically and metabolically functions, 5- Importance’s of microorganisms, from the perspective of life, health and industrial applications 6- Interactive efficiency of learning importance, with visual samples life functions, 7- Reflections from micro alive to macro alive of living organisms and their importance with multidisciplinary samples. |
| This lessons’ coverage, can be divided in 2 different concepts; General purpose and knowledge - Historical and periodical phases of microbiology science, - Determination and classification of microorganisms, - Main differences of plant - animal and microbial cells, - Anatomic, physiologic, and functional specifications of microbial cells, - Microbial growing profiles and parameters, - Health and nutritional status of microbiology and importance of conventional / technological applications, - Microbial benefits / risks / variations and modifications, - Importance of industrial productions with microorganisms, from health and nutritional side, - Microbial inhibitions, disinfection and sanitation applications. Laboratory Applications - Investigation microscopic and microscopic specifications of microbial cell, - Determinations motility and microscopic preparations, - Physiological functions and specifications of microbial cells, - Investigation microbial growth, qualifications and counting techniques, - Dying techniques and morphological investigations - Investigation some biochemical functions of microorganisms |
| Week | Subject | Related Preparation | |
| 1) | The world of microscopic and macroscopic living beings and differences, evolutionary formation. | ||
| 2) | Definition of microbiology, its content and the historical perspective of the science of microbiology. | ||
| 3) | Morphological and structural specifications of microorganisms. | ||
| 4) | Nomenclature and systematic taxonomy of microorganisms | ||
| 5) | Reproduction and other metabolic functions of microorganisms | ||
| 6) | Other metabolic functions of microorganisms (Continued). | ||
| 7) | Microbial growth and nutrient media (food sources of microbial cells). | ||
| 8) | Mid-term Exam | ||
| 9) | Multiple factors which affect the microbial development process (biological, physical, chemical, genetically and other environments factors). | ||
| 10) | The interactive relationship between microorganism and host and the interactions between living beings. | ||
| 11) | Microbiological living beings: Bacteria, fungi (molds, yeasts, mushrooms) viruses, parasites, bacteriophages, mites, and their characteristics. | ||
| 12) | Microbial benefits and possible safety risks (infection, toxicities, virulence, severity) and risk management in microbiology | ||
| 13) | Original approaches to micro cells by the special microscopic techniques. (staining, etc.) | ||
| 14) | Microbial diversity and effect on cell growth, control characteristics of microbial changes and mutation. | ||
| 15) | Microbial inhibition techniques (disinfection, sterilization, therapy and related application techniques). | ||
| 16) | Final Exam | ||
| Course Notes: | Topal, Ş. 2004a. Hücre Kültür Teknikleri – I: Kuramsal. Cem Turan Ofset, İstanbul. 231 +XVIIs. ISBN: 975-94975-2-2 (Tk. No), 975-94975-3-0 (1. Cilt). Topal, R. Ş. 2004b. Hücre Kültür Teknikleri –II: Uygulamalar. 190+XIX.s. Cem Turan Ofset, İstanbul. ISBN:975-94975-2-2 (Tk. No), 975-94975-4-9 (2.cilt). Topal, R. Ş. 2009-2010. Mikrobiyoloji Ders notu (YTÜ-YL Programı). Basıma hazırlanmıştır. 306 sayfa, İstanbul. |
| References: | 1. Bitton, G. 1994. Wastewater Microbiology. ISBN 0-471-30986-9 Wiley-Liss,Inc. , New York. 478 p. 2. Pomeranz, Y. , Meloan, E.C. 1994. Food Analysis, Theory and Practice 3 Rd. Ed. ISBN 0-412-98551-9 Chapman & Hall. New York . 778 p. 3. Çakmakçı, M. L., Karahan A.G. 1995. Mikrobiyolojiye Giriş. ISBN 975-95292-0-3 Bizim Büro Basımevi, Ankara. 227 s. 4. Telefoncu, A. 1995. Biyoteknoloji. E.Ü. Fen Fakültesi Yayınları No:152, ISBN 975-483-251-X Ege Üniversitesi Basımevi, İzmir. 356 s 5. Bilgehan, H. 1996. Temel Mikrobiyoloji ve Bağışıklık Bilimi. 8. Basım. Fakülteler Kitabevi Barış Yayınları. İzmir. 6. Arda, M. 1997. Temel Mikrobiyoloji , ISBN 975-7774-22-7 , Medisan Yayınevi, Ankara. 490s. 7. Madigan, T. M., Martinko, J. M. And Parker, J. 1997. Brock Biology of Microorganisms. 8 th. Ed. ISBN 0-13-571225-4 Prentice Hall Int., Inc. , New jersey. 986 p.+ Index. 8. Tortora, J.G., Funke, R.B. , Case, L.C. 1997. Microbiology, An Introduction. 6 Th. Ed. ISBN 0-8053-8535-5. Benjamin / Cummings Publishing Company, California, 832 p. 9. Topal, Ş. R. 2003. Mikoflora Resimli Atlası. (http://www.mikrobiyoloji.org.). 10. Topal, Ş. 2004a. Hücre Kültür Teknikleri – I: Kuramsal. Cem Turan Ofset, İstanbul. 231 +XVIIs. ISBN: 975-94975-2-2 (Tk. No), 975-94975-3-0 (1. Cilt). 11. Topal, R. Ş. 2004b. Hücre Kültür Teknikleri –II: Uygulamalar. 190+XIX.s. Cem Turan Ofset, İstanbul. ISBN:975-94975-2-2 (Tk. No), 975-94975-4-9 (2.cilt). 12. Topal, R. Ş. 2007. Hücre Kültür Teknikleri. Bölüm 2, Sayfalar: 19-84. (Biyokimya ve Moleküler Biyolojide Modern Teknikler - Yaz Okulu Kitabı. Ed’s: Telefoncu, A.; Erbil, M.K.; Zihnioğlu, F.; Kılınç, A. 467s). Ege Üniversitesi Basımevi, Bornova, İzmir. ISBN 978-975-483-742-1. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | % 0 | |
| Laboratory | 3 | % 10 |
| Application | % 0 | |
| Field Work | % 0 | |
| Special Course Internship (Work Placement) | % 0 | |
| Quizzes | % 0 | |
| Homework Assignments | % 0 | |
| Presentation | % 0 | |
| Project | % 0 | |
| Seminar | 1 | % 10 |
| Midterms | 1 | % 20 |
| Preliminary Jury | % 0 | |
| Final | 1 | % 60 |
| Paper Submission | % 0 | |
| Jury | % 0 | |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 16 | 2 | 32 |
| Laboratory | 14 | 2 | 28 |
| Application | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 14 | 4 | 56 |
| Presentations / Seminar | 2 | 17 | 34 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 0 | 0 | 0 |
| Quizzes | 0 | 0 | 0 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 20 | 20 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 30 | 30 |
| Total Workload | 200 | ||
| 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 act in accordance with ethical principles and values in professional practice. | 2 |
| 3) | To use life-long learning, problem-solving and critical thinking skills. | 3 |
| 4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 2 |
| 5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 2 |
| 6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 2 |
| 7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 1 |
| 8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
| 9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 1 |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 2 |
| 11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 1 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 1 |