FACULTY OF ENGINEERING
Department of Food Engineering
FE 202 | Course Introduction and Application Information
| Course Name |
Food Microbiology
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
FE 202
|
Spring
|
3
|
2
|
4
|
6
|
| Prerequisites |
|
|||||||
| Course Language |
English
|
|||||||
| Course Type |
Required
|
|||||||
| Course Level |
First Cycle
|
|||||||
| Mode of Delivery | - | |||||||
| Teaching Methods and Techniques of the Course | DiscussionQ&ALecture / Presentation | |||||||
| Course Coordinator | ||||||||
| Course Lecturer(s) | ||||||||
| Assistant(s) | ||||||||
| Course Objectives | To develop understanding about microbiology of food, food-borne diseases, food safety and modern microbial analysis techniques relating to food. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | Introduction to food microbiology, microbial activity and functions of microorganisms in food, important microorganisms commonly found in food, microbial contamination, microbial flora of food products, food-borne diseases, food safety, prevention and hurdle technology |
|
|
Core Courses |
X
|
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction to Food Microbiology | Food Microbiology: An Introduction -Chapter1 |
| 2 | History of Food Microbiology | Food Microbiology: An Introduction –Chapter2 pages:12-24 |
| 3 | Microbial metabolism and growth | Food Microbiology: An Introduction –Chapter2 pages:25-37 |
| 4 | Internal and external factors that influence microbial growth in food | Food Microbiology: An Introduction –Chapter3 |
| 5 | Importance of spores in food industry | Food Microbiology: An Introduction –Chapter6 |
| 6 | Indicator microorganisms and microbiological criteria in food | Food Microbiology: An Introduction –Chapter19 |
| 7 | Food-borne pathogens 1 | Food Microbiology: An Introduction –Chapter19 |
| 8 | Food-borne pathogens 2 | Food Microbiology: An Introduction –Chapter19 |
| 9 | Food-borne pathogens 3 | Food Microbiology: An Introduction –Chapter19 |
| 10 | Food-borne pathogens 4 | Food Microbiology: An Introduction –Chapter19 |
| 11 | Normal flora of food products, lactic acid bacteria and yeast used in fermented products | Food Microbiology: An Introduction -Chapter21 Pages:298-306 |
| 12 | Spoilage of meat and milk products, fruits, vegetables and other food products | Food Microbiology: An Introduction -Chapter21 Pages:309-323 |
| 13 | Control of microorganisms in food | Food Microbiology: An Introduction –Chapters 6,19&21 |
| 14 | Student Presentations | |
| 15 | Review | Food Microbiology: An Introduction –All chapters |
| 16 | Final Exam |
| Course Notes/Textbooks | Biochemistry, 4th Edition. by Donald Voet and Judith G. Voet . Wiley. ISBN : 978-0-470-57095-Biochemistry, 4th Edition. by Donald Voet and Judith G. Voet . Wiley. ISBN : 978-0-470-57095-1. |
| Suggested Readings/Materials | Lehninger Principles of Biochemistry, 6e. by David L. Nelson, Michael M. Cox. |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application |
1
|
40
|
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
10
|
| Presentation / Jury |
1
|
15
|
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm | ||
| Final Exam |
1
|
35
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
65
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
35
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
14
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
12
|
12
|
| Presentation / Jury |
1
|
20
|
20
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
0
|
||
| Final Exam |
1
|
40
|
40
|
| Total |
180
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | X | ||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | X | ||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, |
X | ||||
| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
X | ||||
| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
|||||
| 7 | Having professional and ethical awareness, |
|||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | X | ||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, |
|||||
| 10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), |
|||||
| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) |
|||||
| 12 | Being able to speak a second foreign language at intermediate level. |
|||||
| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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