| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 0100104101 | FOOD MICROBIOLOGY | Compulsory | 2 | 4 | 5 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| Investigation of microbial quality, safety and preservation methods of foodstuffs. |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Mubin Koyuncu |
| Learning Outcomes |
| 1 | Microorganism and food relationship | | 2 | Important microorganisms in food | | 3 | Sources of microbial contamination | | 4 | Factors affecting microbial growth in foods | | 5 | Indicator microorganisms in foods | | 6 | foodborne microbial diseases |
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| Mode of Delivery |
| Evening Education |
| Prerequisites and co-requisities |
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| Recommended Optional Programme Components |
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| Course Contents |
| Microorganism and food relationship
Important microorganisms in food
Sources of microbial contamination
Factors affecting microbial growth in foods
Indicator microorganisms in foods
foodborne microbial diseases |
| Weekly Detailed Course Contents |
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| 1 | Advances in Food Microbiology | | | | 2 | Microbial activity in foods | | | | 3 | bacteria | | | | 4 | fungi | | | | 5 | viruses | | | | 6 | Sources of contamination | | | | 7 | internal factors | | | | 8 | external factors | | | | 9 | The concept of creating a barrier | | | | 10 | Food safety and sanitation indicators | | | | 11 | shelf life indicators | | | | 12 | Active food infections | | | | 13 | Passive food infections | | |
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| Recommended or Required Reading |
| Gıda Mikrobiyolojisi. Adnan Ünlütürk-Fulya Turantaş
mikrobiyoloji.org |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| 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) | |
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| Workload Calculation |
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| Midterm Examination | 1 | 30 | 30 |
| Final Examination | 1 | 50 | 50 |
| Attending Lectures | 1 | 20 | 20 |
| Project Presentation | 1 | 30 | 30 |
| Performance | 1 | 20 | 20 |
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| Contribution of Learning Outcomes to Programme Outcomes |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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