Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
9900001101GENERAL MICROBIOLOGYCompulsory235
Level of Course Unit
First Cycle
Objectives of the Course
To bring of importance, basic groups, some characteristics and control methods of microorganisms and show basic laboratory rules and microbial analyses methods.
Name of Lecturer(s)
Learning Outcomes
1Having enough background in the engineering area; utilizing from theorical and applied knowledge in Agricultural engineering area.
2Having enough background in the engineering area; utilizing from theorical and applied knowledge in Agricultural engineering area.
3Investigation of subjects of Animal Science by using theorical and applied knowledge as well as by scientific methods and technics.
4Investigation of subjects of Animal Science by using theorical and applied knowledge as well as by scientific methods and technics.
5Gathering, interpreting and evaluatio of the data as well as defination and analyzing of the problems and solution of the problems by using information and skills regarding with animal science.
6Gathering, interpreting and evaluatio of the data as well as defination and analyzing of the problems and solution of the problems by using information and skills regarding with animal science.
7Independently conducting of a study of animal science.
8Independently conducting of a study of animal science.
9Taking responsibility as an individual or as amember of a team and doing consultancy for solution of the unpredicted, complicated problems.
10Taking responsibility as an individual or as amember of a team and doing consultancy for solution of the unpredicted, complicated problems.
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
1-Microorganism groups, Prokaryotic microorganisms 2- Microorganism groups, Prokaryotic microorganisms 3- Prokaryotic microorganisms 4- Prokaryotic microorganisms 5- Eukaryotic microorganism groups 6- Eukaryotic microorganism groups 7- Eukaryotic microorganism groups 8- Virus, bacteriophage and some infection agents 9- Nourishment in microorganisms 10- Nourishment properties of microorganism groups and media 11- Anaerobe culture methods and virus growth 12- Microorganism genetic 13- Microorganism control methods 14- Microorganism control methods
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Microorganism groups, Prokaryotic microorganisms
2Microorganism groups, Prokaryotic microorganisms
3Prokaryotic microorganisms
4Prokaryotic microorganisms
5Eukaryotic microorganism groups
6Eukaryotic microorganism groups
7Eukaryotic microorganism groups
8Midterm Examination
9Virus, bacteriophage and some infection agents
10Nourishment in microorganisms
11Nourishment properties of microorganism groups and media
12Anaerobe culture methods and virus growth
13Microorganism genetic
14Microorganism control methods
15Microorganism control methods
16Final Examination
Recommended or Required Reading
Selahattin Sert, 1997. General Microbiology. Atatürk Uni. Faculy of Agriculture Course Publications, No: 195, Erzurum.
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination122
Self Study148112
Individual Study for Mid term Examination11010
Individual Study for Final Examination11010
Homework11010
TOTAL WORKLOAD (hours)145
Contribution of Learning Outcomes to Programme Outcomes
PO
1		PO
2		PO
3		PO
4		PO
5		PO
6		PO
7
LO1 1     
LO2    1  
LO3  3    
LO4   2   
LO5     3 
LO6       
LO7       
LO8       
LO9       
LO10       
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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