ECTS - Food Microbiology and Safety
Food Microbiology and Safety (NUT204) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Food Microbiology and Safety | NUT204 | 4. Semester | 2 | 2 | 0 | 3 | 5 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion. |
| Course Lecturer(s) |
|
| Course Objectives | The objective of this course is to provide basic information on food microbiology and safety, also understanding the factors affecting the growth of microorganisms in food and the novel methods of food preservation. To provide fundamental information about a variety of microorganisms of food including bacteria, viruses, yeast and fungi, as well as indicator, fermentative and spoilage organisms. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | The life and death of microorganisms, biosecurity, degradation of meat, poultry and seafood, deterioration in milk and dairy products, degradation of vegetables and fruits, deterioration of nuts and grains, food-borne pathogenic bacteria, toxigenic fungi, epidemiology of intrinsic diseases, advanced techniques in food microbiology. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Introduction-Tasks of food hygiene and microbiology | |
| 2 | Microbial ecology of foods (terms and definitions) | K1: Chapter 1: Microbiological Criteria and Indicator Microorganisms 81-91 |
| 3 | Factors affecting the growth of microorganisms in food | K1: Chapter 1: Physiology, Growth, and Inhibition of Microbes in Foods 3-19 |
| 4 | Microbial spoilage | K1: Chapter 2: Microbial Spoilage and Public Health Concerns 111-225 |
| 5 | Foodborne infections and intoxications | K1: Chapter 3: Salmonella 225-263 |
| 6 | Foodborne infections and intoxications | K1: Chapter 3: Campylobacter 263-287 |
| 7 | Foodborne infections and intoxications | K1: Chapter 3: E. coli 287-311 |
| 8 | Midterm Exam | |
| 9 | Foodborne infections and intoxications | K1: Chapter 3: Yersinia Enterocolitica 339-377 |
| 10 | Foodborne infections and intoxications | K1: Chapter 3: Shigella 377-401 |
| 11 | Foodborne infections and intoxications | K1: Chapter 3: Vibrio 401-441 |
| 12 | Foodborne infections and intoxications | K1: Chapter 3: Clostridium botulinum 441- 465 |
| 13 | Foodborne infections and intoxications | K1: 3 Chapter 3: Clostridium perfringens 465-491 |
| 14 | Foodborne infections and intoxications | K1: Chapter 3: Bacillus cereus 491-503 |
| 15 | Foodborne infections and intoxications | K1: Chapter 3: Listeria Monocytogenes 503-547 |
| 16 | Final Exam |
Sources
| Course Book | 1. Doyle, M. P., Diez-Gonzalez, F., & Hill, C. (Eds.). (2020). Food microbiology: fundamentals and frontiers. John Wiley & Sons. |
|---|---|
| Other Sources | 2. http://www.cdc.gov |
| 3. http://efsa.europa.eu (European Food Safety Authority) | |
| 4. http://fda.gov |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | 1 | 5 |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | 1 | 10 |
| Homework Assignments | 1 | 5 |
| Presentation | 1 | 5 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 30 |
| Final Exam/Final Jury | 1 | 45 |
| Toplam | 6 | 100 |
| Percentage of Semester Work | 55 |
|---|---|
| Percentage of Final Work | 45 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics. | |||||
| 2 | Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions. | X | ||||
| 3 | Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams. | X | ||||
| 4 | Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities. | X | ||||
| 5 | Effectively uses field-specific technological equipment and information technologies. | X | ||||
| 6 | Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics. | X | ||||
| 7 | Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education. | X | ||||
| 8 | Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences. | X | ||||
| 9 | - | |||||
| 10 | - | |||||
| 11 | - | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 2 | 32 |
| Laboratory | 16 | 2 | 32 |
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 16 | 1 | 16 |
| Presentation/Seminar Prepration | 1 | 10 | 10 |
| Project | |||
| Report | |||
| Homework Assignments | 1 | 10 | 10 |
| Quizzes/Studio Critics | 1 | 5 | 5 |
| Prepration of Midterm Exams/Midterm Jury | 1 | 10 | 10 |
| Prepration of Final Exams/Final Jury | 1 | 10 | 10 |
| Total Workload | 125 | ||