Nutrition and Dietetics | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | BES228 | ||||||||
Course Name: | Nutrition Microbiology | ||||||||
Course Semester: | Spring | ||||||||
Course Credits: |
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Language of instruction: | TR-EN | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Compulsory | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr.Öğr.Üyesi AYLİN SEYLAM KÜŞÜMLER | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi AYLİN SEYLAM KÜŞÜMLER |
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Course Assistants: |
Course Objectives: | The purpose of this course is to introduce to food microbiology, to define the factors affecting the growth of microorganisms in foods, bacterial spores and indicator microorganisms, fermentation of nutrients, deterioration of foods (fruits and vegetables,milk and milk products, meat, meat products and fish), methods of microbiological assessment, mycotoxigenic molds and other fungi that cause foods to deteriorate, food poisoning and food storage methods and new techniques. |
Course Content: | Study area of food microbiology, • Factors affecting the multiplication of microorganisms in foods (internal and external) • Indicator microorganisms • Fermentation of foods • Microorganisms breeding in foods • Contamination of food and cross contamination • Food and water-borne parasites, mycotoxigenic molds and other fungi that cause deterioration of food, viruses that pass through food Conditions of food infections and food poisoning 5th week • Foodborne diseases caused by bacteria, • Food intoxications HACCP and food safety Foodborne diseases caused by viruses • Diseases caused by fungi, yeasts, molds and mycotoxins • Food and waterborne parasites Food packaging and preservation methods • New preservation methods • Microbial deterioration and prevention methods in vegetables and fruit products • Microbial deterioration and prevention methods in milk and dairy products • Explain and explain personnel hygiene • Microbial deterioration and prevention methods in meat and meat products • Microbial deterioration and prevention methods in eggs and products • Microbial deterioration and prevention methods in fish and aquatic products • Microbial degradation and prevention methods in cereal crops |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | The study area of food microbiology • Factors affecting the multiplication of microorganisms in foods (internal and external) | Reading lecture notes |
2) | • Indicator microorganisms • Fermentation of foods • Microorganisms in foods | Read lecture notes |
3) | • Food contamination routes and cross contamination • Food and water-borne parasites, mycotoxigenic molds and other fungi that cause deterioration of food, viruses that pass through food | Read lecture notes |
4) | • Conditions for the occurrence of food infections and food poisoning | Read lecture notes |
5) | • Foodborne illnesses caused by bacteria, • Food intoxications | Read lecture notes |
6) | • HACCP and food safety | Read lecture notes |
7) | Midterm | Study lecture notes |
8) | • Foodborne illnesses caused by viruses • Diseases caused by fungi, yeasts, molds and mycotoxins • Food and waterborne parasites | Study lecture notes |
9) | Food packaging and preservation methods • New preservation methods | Read lecture notes |
10) | • The importance of food safety • Personnel hygiene | Read lecture notes |
11) | • Microbial deterioration and prevention methods in vegetables and fruit products • Microbial deterioration and prevention methods in milk and dairy products | Read lecture notes |
12) | • Microbial deterioration and prevention methods in meat and meat products • Microbial deterioration and prevention methods in eggs and products | Read lecture notes |
13) | • Microbial deterioration and prevention methods in fish and aquatic products • Microbial degradation and prevention methods in cereal crops | Read lecture notes |
14) | Repeat and discussion | Study all lecture notes |
Course Notes / Textbooks: | Osman Erkmen, Gıda Mikrobiyolojisi, Efil Yayınevi, 4.basım, 2013. - Adams M.R., Moss M.O. Food Microbiology. The Royal Society of Chemistry, Cambridge, 2000. |
References: | - Güncel derleme ve araştırma makaleleri |
Learning Outcomes | 1 |
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3 |
4 |
5 |
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Program Outcomes | ||||||||
1) Graduates have the knowledge of attaining scientific knowledge in the field, monitoring, evaluating and applying current literature. | ||||||||
2) Graduates provide preventive health education for individual, family and community by using the information obtained in health field. | ||||||||
3) Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice. | ||||||||
5) Graduates evaluates advanced knowledge and skills in the field of health with a critical approach. | ||||||||
6) Graduates transfer information and solution proposal for problems to people and institutions concerned about health field in written and verbally; listen to the thoughts, expectations and expectations of the people and institutions concerned. | ||||||||
7) Graduates become a role model for colleagues and society through Professional identity. | ||||||||
8) Graduates are competent enough to understand the anatomy, physiological functions and behavior of healthy individuals and/or the patients; it is empowering to understand the relationship between the individual's health and the physical and social environment. | ||||||||
9) As an individual, he acts in accordance with laws, regulations, legislation and professional codes of ethics regarding his duties, rights and responsibilities. | ||||||||
10) Cooperate with persons from related disciplines and act in accordance with social, scientific, cultural and ethical values at the stages of data collection, interpretation, application and announcement of results related to the health field. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Graduates have the knowledge of attaining scientific knowledge in the field, monitoring, evaluating and applying current literature. | 4 |
2) | Graduates provide preventive health education for individual, family and community by using the information obtained in health field. | 3 |
3) | Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice. | 4 |
5) | Graduates evaluates advanced knowledge and skills in the field of health with a critical approach. | 4 |
6) | Graduates transfer information and solution proposal for problems to people and institutions concerned about health field in written and verbally; listen to the thoughts, expectations and expectations of the people and institutions concerned. | 2 |
7) | Graduates become a role model for colleagues and society through Professional identity. | 3 |
8) | Graduates are competent enough to understand the anatomy, physiological functions and behavior of healthy individuals and/or the patients; it is empowering to understand the relationship between the individual's health and the physical and social environment. | 2 |
9) | As an individual, he acts in accordance with laws, regulations, legislation and professional codes of ethics regarding his duties, rights and responsibilities. | 1 |
10) | Cooperate with persons from related disciplines and act in accordance with social, scientific, cultural and ethical values at the stages of data collection, interpretation, application and announcement of results related to the health field. | 4 |
Lesson | |
Group study and homework | |
Lab |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Presentation |
Semester Requirements | Number of Activities | Level of Contribution |
Laboratory | 6 | % 15 |
Presentation | 1 | % 15 |
Midterms | 1 | % 30 |
Final | 1 | % 40 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 28 |
Laboratory | 14 | 28 |
Study Hours Out of Class | 13 | 26 |
Total Workload | 82 |