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 | 2 | 2 | 0 | 3 | 5 |
| Pre-requisite Course(s) |
|---|
| None |
| Course Language | English |
|---|---|
| Course Type | N/A |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Demonstration, Experiment, Question and Answer. |
| Course Lecturer(s) |
|
| Course Objectives | Learning the basic concepts and applications of food microbiology |
| 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 | Basic principles that affect the growth, survival and death of microorganisms, biosafety | Read from the source |
| 2 | Spoilage of meat, poultry and fish | Read from the source |
| 3 | Spoilage of milk and milk products | Read from the source |
| 4 | Toxigenic fungi | Read from the source |
| 5 | Spoilage of fruit and vegetables, Foodborne pathogenic bacteria I | Read from the source |
| 6 | Midterm 1 | Read from the source |
| 7 | Foodborne pathogenic bacteria II and III | Read from the source |
| 8 | Epidemiology of foodborne pathogens | Read from the source |
| 9 | Foodborne viruses and prions | Read from the source |
| 10 | Preservation of food Fermentation and useful bacteria | Read from the source |
| 11 | Foodborne pathogenic bacteria IV | Read from the source |
| 12 | Midterm 2 | Read from the source |
| 13 | Foodborne parasites | Read from the source |
| 14 | Techniques in food microbiology | Read from the source |
| 15 | General Discussion | Read from the source |
| 16 | Final Exam | Read from the source |
Sources
| Course Book | 1. FOOD MICROBIOLOGY, MICHAEL P DOYLE AND LARY R BEUCHAT 2007 |
|---|
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 2 | 50 |
| Final Exam/Final Jury | 1 | 50 |
| Toplam | 3 | 100 |
| Percentage of Semester Work | 50 |
|---|---|
| Percentage of Final Work | 50 |
| 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 | Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. | X | ||||
| 2 | Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. | X | ||||
| 3 | Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. | X | ||||
| 4 | Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. | X | ||||
| 5 | Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. | X | ||||
| 6 | Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. | X | ||||
| 7 | Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. | X | ||||
| 8 | Can make all necessary dietary adjustments where special nutrition is required. | X | ||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | X | ||||
| 10 | Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. | X | ||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | X | ||||
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 | 14 | 2 | 28 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 2 | 10 | 20 |
| Prepration of Final Exams/Final Jury | 1 | 15 | 15 |
| Total Workload | 127 | ||