Food Engineering (English)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

FDE342

Course Name:

Food Microbiology

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	2	4	7

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr.Öğr.Üyesi ELİF KUBAT ÖKTEM

Course Lecturer(s):

Dr.Öğr.Üyesi ELİF KUBAT ÖKTEM

Course Assistants:

Course Objective and Content

Course Objectives:	The purpose of this course is to provide engineering undergraduate students with the basic knowledge about microbiology; microbial physiology and metabolism; human microbial interactions and their outcomes; food as an environment for microbial growth; and current laboratory techniques for the isolation, characterization, and identification of microorganisms from various food environment.
Course Content:	Microbiology; microbial physiology and metabolism; human microbial interactions and their outcomes; food as an environment for microbial growth; and current laboratory techniques for the isolation, characterization, and identification of microorganisms from various food environment

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) At the end of this course the students will be able to relate human interaction. with the microorganisms in the food.
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	• Describe the syllabus • Explain the trajectory of food microbiology • Describe microbial world	-
2)	• Describe the characteristics of the foodborne pathogens, including Salmonella, Shigella, Escherichia coli, Yersinia enterocolitica • Illustrate and introduction to food microbiology laboratory • Describe basics of laboratory safety • Explain Good Laboratory Practices and Behavior in a Biological Safety Level 2 Laboratory	-
3)	• Describe the characteristics of the foodborne pathogens, including Listeria monocytogenes, Staphylococcus aureus, Vibrio Cholerae, Aeromonas spp., and Brucella • Explain the PCA and DRBC agar preparations and different sterilization techniques used	-
4)	• Describe the characteristics of the foodborne pathogens, including Clostridium botulinum, Clostridium perfringens, Bacillus cereus • Illustrate sample homogenization and dilution techniques for microbiological analysis • Illustrate pour and spread plate methods	-
5)	• Describe characteristics of foodborne viruses • List and explain food-waterborne viral infections and viral gastroenteritis outbreaks • Describe preparation of speciments for light microscopy; simple and gram staining procedures; and observing microorganisms through a microscope	-
6)	• Describe the characteristics and prevention of methods of foodborne parasites, including, Giardia intestinalis, Toxoplasma gondii, Cryptosporidium, Anisakis spp. • List and explain spore, flagella, and capsule staining procedure	-
7)	• Midterm Exam I	-
8)	• Describe bacterial spoilage • Describe yeast spoilage • Describe mould spoilage • Apply direct microscopic count in milk • Explain calculation of microscope factor	-
9)	• Describe the characteristics and usage of lactic acid bacteria, Micrococcus spp., yeasts and moulds and their importance in food processing • Describe and apply Clostridium perfringens analysis	-
10)	• List and explain the basic principles of microbiological examination of foods; safety issues, aseptic conditions, methods of sampling, sample collection, cultivation of microorganisms, etc. • Illustrate coliform and Escherichia coli analysis	-
11)	• Midterm Exam II	-
12)	• Describe detection and enumeration, preparation of culture media, media preparation, colony count methods, etc. • Illustrate Staphylococcus aureus analysis	-
13)	• List and explain the detection and identification methods • Illustrate Salmonella analysis	-
14)	• Describe nucleic acid structure, molecular, methods, types of molecular methods, genotyping methods. • Illustrate the analysis for the determination of kinetics of microorganisms • List and explain the detection of microorganism growth, immunological methods, flow cytometry, • Illustrate microbiological analysis on the samples collected from hands, clothes, and working surfaces	-
15)	• Final Exam	-

Sources

Course Notes / Textbooks:	Lecture notes Brock Biology of Microorganisms Michael T. Madigan, John M. Martinko, Kelly S. Bender, Daniel H. Buckley, David A. Stahl 2014 Benjamin Cummings, San Francisco, USA \| 13th edition ISBN-10: 0321897390 \| ISBN-13: 978-0321897398 Adams et. al., “Food Microbiology”, 3rd edition
References:	Lecture notes Brock Biology of Microorganisms Michael T. Madigan, John M. Martinko, Kelly S. Bender, Daniel H. Buckley, David A. Stahl 2014 Benjamin Cummings, San Francisco, USA \| 13th edition ISBN-10: 0321897390 \| ISBN-13: 978-0321897398 Adams et. al., “Food Microbiology”, 3rd edition

Course-Program Learning Outcome Relationship

Learning Outcomes	1
Program Outcomes
1) Has sufficient background in mathematics, science and engineering related fields.
2) Uses the theoretical and practical knowledge in mathematics, science and their fields together for engineering solutions.
3) Identifies, formulates and solves engineering problems, selects and applies appropriate analytical methods and modeling techniques for this purpose.
4) Analyze a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods accordingly.
5) Selects and uses the modern techniques and tools necessary for engineering applications.
6) Design experiments, conduct experiments, collect data, analyze and interpret results.
7) Works individually and in multi-disciplinary teams.
8) Accesses information and conducts resource research for this purpose, uses databases and other information sources.
9) Accesses information and conducts resource research for this purpose, uses databases and other information sources.
10) Accesses information and conducts resource research for this purpose, uses databases and other information sources.
11) Uses the theoretical and practical knowledge in mathematics, science and their fields together for engineering solutions.
12) Identifies, formulates and solves engineering problems, selects and applies appropriate analytical methods and modeling techniques for this purpose.
13) Analyze a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods accordingly.
14) Selects and uses the modern techniques and tools necessary for engineering applications.
15) Works individually and in multi-disciplinary teams
16) Uses information and communication technologies together with computer software required by the field at least Advanced Level of European Computer Skills License.
17) Communicate effectively verbally and in writing; use a foreign language at least at level B1 of the European Language Portfolio.
18) Communicates using technical drawing.
19) Accesses information and conducts resource research for this purpose, uses databases and other information sources.
20) Becomes aware of the universal and social effects of engineering solutions and applications; entrepreneurship and innovation and have knowledge about the problems of the age.
21) Has professional and ethical responsibility.
22) Have awareness of project management, workplace practices, employee health, environmental and occupational safety; the legal consequences of engineering applications.
23) Demonstrates awareness of the universal and social impact of engineering solutions and applications; is aware of entrepreneurship and innovation and has knowledge about the problems of the age.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Has sufficient background in mathematics, science and engineering related fields.	5
2)	Uses the theoretical and practical knowledge in mathematics, science and their fields together for engineering solutions.	5
3)	Identifies, formulates and solves engineering problems, selects and applies appropriate analytical methods and modeling techniques for this purpose.	5
4)	Analyze a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods accordingly.	5
5)	Selects and uses the modern techniques and tools necessary for engineering applications.	5
6)	Design experiments, conduct experiments, collect data, analyze and interpret results.	5
7)	Works individually and in multi-disciplinary teams.	5
8)	Accesses information and conducts resource research for this purpose, uses databases and other information sources.	5
9)	Accesses information and conducts resource research for this purpose, uses databases and other information sources.	5
10)	Accesses information and conducts resource research for this purpose, uses databases and other information sources.	5
11)	Uses the theoretical and practical knowledge in mathematics, science and their fields together for engineering solutions.	5
12)	Identifies, formulates and solves engineering problems, selects and applies appropriate analytical methods and modeling techniques for this purpose.	5
13)	Analyze a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods accordingly.	5
14)	Selects and uses the modern techniques and tools necessary for engineering applications.	5
15)	Works individually and in multi-disciplinary teams	5
16)	Uses information and communication technologies together with computer software required by the field at least Advanced Level of European Computer Skills License.	5
17)	Communicate effectively verbally and in writing; use a foreign language at least at level B1 of the European Language Portfolio.	5
18)	Communicates using technical drawing.
19)	Accesses information and conducts resource research for this purpose, uses databases and other information sources.
20)	Becomes aware of the universal and social effects of engineering solutions and applications; entrepreneurship and innovation and have knowledge about the problems of the age.
21)	Has professional and ethical responsibility.
22)	Have awareness of project management, workplace practices, employee health, environmental and occupational safety; the legal consequences of engineering applications.
23)	Demonstrates awareness of the universal and social impact of engineering solutions and applications; is aware of entrepreneurship and innovation and has knowledge about the problems of the age.

Learning Activity and Teaching Methods

Expression
Brainstorming/ Six tihnking hats
Lesson
Lab
Q&A / Discussion
Application (Modelling, Design, Model, Simulation, Experiment etc.)

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Presentation
Reporting

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Presentation	1	% 10
Midterms	2	% 50
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	15	3	45
Laboratory	15	2	30
Presentations / Seminar	1	3	3
Midterms	2	3	6
Final	1	2	2
Total Workload			86