|
Week |
Subject |
Related Preparation |
| 1) |
Introduction to food microbiology, types and sources of microorganisms |
|
| 2) |
Isolation and count methods of microorganisms in foods |
|
| 3) |
Factors related with growth and survival of microorganisms (intrinsic, extrinsic factors and interactions between both factors) |
|
| 4) |
Control of microorganisms in foods I (high temperature processing, low temperature preserving, fermentation, preserving with chemicals, irradiation) |
|
| 5) |
Control of microorganisms in foods II (high temperature processing, low temperature preserving, fermentation, preserving with chemicals, irradiation) |
|
| 6) |
Food borne Intoxications and Toxico-Infections infeksiyonlar (S. aureus, B. Cereus, C. Botulinum, C. perfringens) |
|
| 7) |
Food borne infections (Salmonella, Listeria, Campylobacter, Yersinia, E. coli) |
|
| 8) |
Indicator microorganisms for food security and and microbiological criteria |
|
| 9) |
Midterm Exam |
|
| 10) |
Food borne parasitic diseases |
|
| 11) |
Food borne viral diseases, mold and prions |
|
| 12) |
Microbiological examination of foods |
|
| 13) |
Microbiological quality control in foods |
|
| 14) |
Food security systems |
|
| 15) |
Hazard analysis on critical control points (HACCP) |
|
| 16) |
Final Exam |
|
|
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 |