| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | BMB-23-157 | Methods of determInatIon of counts of mIcroorganIsms | Elective | 1 | 1 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| The aim of this course is to explain the concept and the measurement methods used for the determination of microorganisms counts in different types of samples |
| Name of Lecturer(s) |
| Prof. Dr. Dureyt Veziroğlu |
| Learning Outcomes |
| 1 | At the end of this course, the student;
Will learn the methods used in counting microorganisms
Will learn the methods used for measuring the microorganisms count in different types of samples
Will be capable of calculate the number of microorganisms found in different product |
|
| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
| no |
| Recommended Optional Programme Components |
| no |
| Course Contents |
| The concept of microbial loads in samples
The importance of microbial counting in samples
Colony count: pour plat method
Colony count: spread plate method
Colony count: double layer method
Colony count: Petri film method
Colony count: membrane method
Most Probable Number (MPN)
Calculation of colony counts
Sampling Air
Thoma Lamı method
Laboratory activity
Laboratory activity
Laboratory activity |
| Weekly Detailed Course Contents |
|
| 1 | The concept of microbial loads in samples | | | | 2 | The importance of microbial counting in samples | | | | 3 | Colony count: pour plat method | | | | 4 | Colony count: spread plate method | | | | 5 | Colony count: double layer method | | | | 6 | Colony count: Petri film method | | | | 7 | Colony count: membrane method | | | | 8 | | | Most Probable Number (MPN) | | 9 | Havadan Örnek Alma | | | | 10 | | | Sampling Air | | 11 | | | Thoma Lamı method | | 12 | Laboratory activity | | | | 13 | | | Laboratory activity | | 14 | | | Laboratory activity |
|
| Recommended or Required Reading |
| Microbiological Analysis of Foods and Food Processing Environments
Basic metods for the microbiological analysis of foods
Microbiological analysis of foods exempt of legal registration procedures |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 50 | | Makeup Examination | 1 | 50 | | 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 | | Turkish | | Work Placement(s) | | no |
|
| Workload Calculation |
|
| Report Preparation | 5 | 18 | 90 |
| Seminar | 5 | 18 | 90 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
|
|
|
|
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
|