GMÜ619 - ADVANCED FOOD MICROBIOLOGY

Course Name Code Semester Theory
(hours/week)		 Application
(hours/week)		 Credit ECTS
ADVANCED FOOD MICROBIOLOGY GMÜ619 3rd Semester 3 0 0 9
Prequisites
Course languageTurkish
Course typeMust 
Mode of DeliveryFace-to-Face 
Learning and teaching strategiesLecture
Discussion
Question and Answer
Demonstration
 
Instructor (s)Department academic staff 
Course objectiveTeaching microorganisms affecting food quality and safety, and useful microorganisms used in food industries, their importance and effect mechanisms, and use of these information in food industries 
Learning outcomes
  1. At the end of this course, the students; will learn natural microorganism flora of raw food materials and foods, will learn cross-contaminations among raw food materials, foods and environments and their importance, will learn useful microorganisms and their products with respect to food production, food safety and human health and will learn to benefit from useful microorganisms and their products,
  2. will learn harmful microorganisms and their products with respect to food production, food safety and human health and will learn to control of harmful microorganisms and their products, will learn law limitations about microorganisms and to make interpret of them,
  3. will learn to improve the ability to use of basic information of microbiology in the other related science, technology and engineering courses and practices,
  4. learn to develop skills in seeking information from various sources and learn to interpret of the gained information by synthesis, learn to develop ability of written and oral presentation,
  5. learn to improve the ability to state ideas clearly, learn to demonstrate an awareness of professional and ethical responsibility
Course ContentMicroorganisms in foods. Food-borne bacteria, molds and yeasts. Intrinsic and extrinsic parameters affecting microorganisms in foods. Microbiology of meats and meat products. Microbiology of dairy and dairy products. Microbiology of fruit and vegetables. Microbiology of miscellaneous foods. Microbiology of fermented foods. Bacterial food-borne diseases. Non-bacterial food-borne diseases. 
ReferencesJay et al. 2005. Modern Food Microbiology, Springer.
Ray, B. 2005. Fundamental Food Microbiology, CRC Press.
Robinson, R. K., Batt, C. A. 2001 Encyclopedia of Food Microbiology, Academic Press.
 

Course outline weekly

WeeksTopics
Week 1Microorganisms in foods
Week 2Food-borne bacteria
Week 3Food-borne molds
Week 4Food-borne yeasts
Week 5Intrinsic parameters affecting microorganisms in foods
Week 6Extrinsic parameters affecting microorganisms in foods
Week 7Microbiology of meats and meat products
Week 8Midterm
Week 9Microbiology of dairy and dairy products
Week 10Microbiology of fruit and vegetables
Week 11Microbiology of miscellaneous foods
Week 12Microbiology of fermented foods
Week 13Bacterial food-borne diseases
Week 14Non-bacterial food-borne diseases
Week 15Preparation for final exam
Week 16Final exam

Assesment methods

Course activitiesNumberPercentage
Attendance100
Laboratory00
Application00
Field activities00
Specific practical training00
Assignments210
Presentation00
Project00
Seminar330
Midterms120
Final exam140
Total100
Percentage of semester activities contributing grade succes060
Percentage of final exam contributing grade succes040
Total100

WORKLOAD AND ECTS CALCULATION

Activities Number Duration (hour) Total Work Load
Course Duration (x14) 14 3 42
Laboratory 0 0 0
Application000
Specific practical training000
Field activities000
Study Hours Out of Class (Preliminary work, reinforcement, ect)14456
Presentation / Seminar Preparation32060
Project000
Homework assignment22142
Midterms (Study duration)13030
Final Exam (Study duration) 14040
Total Workload35118270

Matrix Of The Course Learning Outcomes Versus Program Outcomes

D.9. Key Learning OutcomesContrubition level*
12345
1. The graduates have acquired extensive and profound knowledge from the scientific work being carried out in their field. They are able to evaluate data critically and to draw conclusions from it.    X
2. The graduates have understanding of applicable techniques and methods and their limits.    X
3. They are aware of new developments in their field and familiarise themselves with new tasks systematically and without taking too long.    X
4. The graduates are able to formulate engineering problems and find solutions which require very considerable competence as far as methods are concerned.X    
5. The graduates are able to develop new and/or original idea and methods and apply innovative methods in solving the products or processes design problems. X   
6. The graduates have ability to use their powers of judgment as engineers in order to work with complex and possibly incomplete information, to recognise discrepancies and to deal with them.   X 
7. The graduates are able to understand the impact of engineering solutions in an environmental and societal context.X    
8. - The graduates have ability to design and implement the analytical modelling and experimental research, and deal with complexity and evaluate data critically.X    
9. The graduates have ability to understand professional, social and ethical responsibility and to act responsibly in the collection, integration, analysis, interpretation and communication of data.   X 
10. The graduates have made a contribution through the written or oral presentation of original research results in the national and international scholarly community.    X 

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest