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)
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 Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives Learning the basic concepts and applications of food microbiology
Course Learning Outcomes The students who succeeded in this course;
  • To learn the survival and death processes of microorganisms, to be able to identify related environmental factors
  • Understanding of food degradation processes
  • Besin kaynaklı hastalıkların tanınması
  • To be able to explain basic diagnostic methods in foodborne infections
  • To know the beneficial aspects of microorganism and nutrient relationship: to be able to define concepts of fermentation, probiotic and prebiotics
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



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
Special Course Internship
Field Work
Study Hours Out of Class 14 2 28
Presentation/Seminar Prepration
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