NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
NTD2104 | Food Microbiology | Spring | 2 | 0 | 2 | 4 |
The course opens with the approval of the Department at the beginning of each semester |
Language of instruction: | En |
Type of course: | Must Course |
Course Level: | Bachelor |
Mode of Delivery: | Face to face |
Course Coordinator : | Assoc. Prof. GÖKÇEN GARİPOĞLU |
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. |
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. |
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. |
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: | 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, |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | % 0 | |
Laboratory | % 0 | |
Application | % 0 | |
Field Work | % 0 | |
Special Course Internship (Work Placement) | % 0 | |
Quizzes | 1 | % 10 |
Homework Assignments | 1 | % 10 |
Presentation | % 0 | |
Project | % 0 | |
Seminar | % 0 | |
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 | 13 | 2 | 26 |
Laboratory | 0 | 0 | 0 |
Application | 0 | 0 | 0 |
Special Course Internship (Work Placement) | 0 | 0 | 0 |
Field Work | 0 | 0 | 0 |
Study Hours Out of Class | 13 | 5 | 65 |
Presentations / Seminar | 0 | 0 | 0 |
Project | 0 | 0 | 0 |
Homework Assignments | 1 | 5 | 5 |
Quizzes | 1 | 1 | 1 |
Preliminary Jury | 0 | 0 | 0 |
Midterms | 1 | 1 | 1 |
Paper Submission | 0 | 0 | 0 |
Jury | 0 | 0 | 0 |
Final | 1 | 1 | 1 |
Total Workload | 99 |
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 |