Food Engineering (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | FDE342 | ||||||||
Course Name: | Food Microbiology | ||||||||
Course Semester: | Spring | ||||||||
Course Credits: |
|
||||||||
Language of instruction: | EN | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Compulsory | ||||||||
Course Level: |
|
||||||||
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 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 |
The students who have succeeded in this course;
|
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 | - |
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 |
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. |
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. |
Expression | |
Brainstorming/ Six tihnking hats | |
Lesson | |
Lab | |
Q&A / Discussion | |
Application (Modelling, Design, Model, Simulation, Experiment etc.) |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Presentation | |
Reporting |
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 |
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 |