Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-203FOOD MICROBIOLOGY-ICompulsory235
Level of Course Unit
First Cycle
Objectives of the Course
All kinds of food spoilage is the deterioration in the first mikobiyolojik. This course forms of deterioration caused by microorganisms, and the recognition of microorganisms that make up the risk according to the type of foodstuff.
Name of Lecturer(s)
Öğr.Gör. Muhammet DEMİRBAŞ, Ögr Gör. Oksal MACAR
Learning Outcomes
1 Learning contamination resources of microorganisms in foods
2Learning the factors affecting the growth of microorganisms in foods
3Learning of the chemical changes that caused microorganisms in foods
4Distribution of Foodstuffs by Microorganisms, and they cause distortion of Changes
5A knowledge of microbiological analyzes of waters
6Microbiological analysis of milk and milk products
7A knowledge of the microbiological analysis of meat and cleasing agent
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Microorganisms in Foods and Contamination Sources. Chemical Changes that may cause microorganisms in foods. Distribution of Foodstuffs by Microorganisms, and they cause distortion of changes
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Introduction to the course overviewIntroduction to Microbiology laboratory instruments and materials
2Microorganisms in Foods and Contamination Sourcesgeneral principles of Sampling
3bacteriasColiform bacteria in waters of exploration, identification, counting
4Important Fungi in Food MicrobiologyTotal bacterial count in waters
5Factors Affecting Contamination of food sources and the development of these microorganismsSearching for faecal streptococci waters, counting
6Chemical Changes of foods that microorganisms may causeRoutine microbiological examination of samples of pasteurized milk
7Microbiological Changes in nitrogen of componentsMicrobiological examination of raw milk
8exam
9Metabolism of carbohydrates, fat and lipidsSearching for brucellosis in milk,
10Metabolism of Organic Acids and AlcoholsSearching for raw milk antibiotic
11Distribution of Foodstuffs by Microorganisms, and distortion of Changesmicrobiological butter analysis
12Distortion Factors Microorganisms in Herbal Foodsmicrobiological cheese analysis
13Fresh fruits and products, vegetables and productsmicrobiological vegetable analysis
14carbohydrate Foodsmicrobiological meat product analysis
15meat productsSearch and enumeration of Salmonella and shigella. Yeast and mold count
16final exam
Recommended or Required Reading
TEXTBOOK: Food Microbiology. Ismet Sahin, Intellectual BAŞOĞLU. Dora Publications Implementation Notes on Food Microbiology. Prof. Dr. Salih Ozdemir, Professor. Dr. SERT Selahattin. Ataturk University Faculty of Agriculture, Publication No.: 228 COURSE TOOLS: General classrooms, equipment, projectors, laboratory equipment and supplies
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
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Makeup Examination111
Attending Lectures14228
Laboratory14228
Experiment7321
Individual Study for Mid term Examination339
Individual Study for Final Examination428
Homework12448
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
PO
8
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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