Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
0100103100	BASIC MICROBIOLOGY	Compulsory	2	3	5

Level of Course Unit

First Cycle

Objectives of the Course

At the end of this course the student will recognize, first of all microorganisms living in the most simple groups and their hazards in food production to benefit from the benefits of foods and ways of protection and easier to comprehend the basic knowledge acquired in this course will be able to modify or develop related methods. In this lesson, you will learn the basic principles of microbiology. History and scope of microbiology, important biological molecules, microscopes used in microbiology, classification and definition of micro-organisms, the structure of prokaryotic and eukaryotic cells and their differences, the differences between gram-positive and gram-negative bacteria, eukaryotic cells, the external and internal organs, physiology, and development of microbial growth phases, beneficial and harmful effects of microorganisms, knowledge of methods of isolation will be. In addition, the theoretical knowledge in the course of laboratory

Name of Lecturer(s)

Learning Outcomes

1	In this lesson, the students learned subjects and chapters of general microbiology.
2	The students learned classification, nomenclature of microorganisms and history of microbiology
3	Groups of microorganisms was explained
4	Nutrition at microorganisms was explained.

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

1- The subject and chapter of General Microbiology 2- Classification, naming of microorganisms and history of microbiology 3- Groups of microorganism: Prokaryotic microorganisms (bacteria, riketsia and klamidia) 4- Eukaryotic microorganisms (molds and yeasts, algae, protozoon), Midterm exam 5- Virus, bacteriophage Midterm exam 6- Nutrition of microorganisms 7- Factors that affects microbial growth in food: pH, temperature, oxygen, CO2 8- Osmotic pressure, water and drying, surface tension,O-R potential , light, hydrostatic pressure 9- The groups of microorganisms according to nutrition state, anaerobic culture methods, 10- Cultivation of viruses. 11- Genetics of microorganisms. 12- Controlling bacteria, physical methods; temperature, drying, radiation 13- Filtration, sedimentation, sonic wave, osmotic pressure 14- Controlling microorganisms with chemical methods. 15- Final Exam

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Definition and history of General Microbiology, branches
2	Definition and history of General Microbiology, branches
3	Definition of micro-organisms, varieties, classification of microorganisms definition, types, classification
4	Definition of micro-organisms, varieties, classification of microorganisms definition, types, classification
5	The place and importance of microorganisms in nature and human life
6	Important biological molecules
7	Varieties and the use of a microscope
8	Varieties and the use of a microscope
9	Morphology of the cell structure and functions of microorganisms
10	Morphology of the cell structure and functions of microorganisms
11	Microbial metabolism
12	Microbial growth
13	Basic techniques of sterilization
14	Basic techniques of sterilization
15
16

Recommended or Required Reading

Biyology of Microorganisms, ... - General Microbiology, Nezihe Tunail, - General Microbiology, Lutfi Çakmakçı,-General Microbiology, Mehmet Oner, Üni.Fen Faculty of the Aegean. Broadcast, Izmir, 2001. Application Techniques-General Microbiology, Ayhan CLEAN, Hatiboglu Publications, Ankara, 2000. -General Microbiology, Professor Selahattin SERT, Ataturk Uni. Faculty of Agriculture. Publications, Erzurum, 2000.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Self Study	1	30	30
Individual Study for Mid term Examination	1	50	50
Individual Study for Final Examination	1	50	50
Homework	1	28	28
TOTAL WORKLOAD (hours)			160

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15
LO1
LO2
LO3
LO4	4	3	5	4	4	4	4	2	3	4	5	4	4	4	4

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High