Rapor Tarihi: 15.01.2026 12:09
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Food Microbiology | GID2117 | Turkish | Compulsory | 2. Semester | 2 + 1 | 3.0 | 5.0 |
| Prerequisite Courses | |
| Course Level | Associate |
| Mode of delivery | Face to face |
| Course Coordinator | Dr. Öğr. Üyesi Ayşegül MUTLU İNGÖK |
| Instructor(s) | |
| Goals | The aim of food microbiology is to give information on basic concepts of microorganisms associated to foods, sources of microbial contamination to foods, factors affecting the growth of microorganisms in foods, food preservation methods and foodborne diseases |
| Course Content | Basic concepts of microorganisms associated to foods, sources of microbial contamination to foods, factors affecting the growth of microorganisms in foods, food preservation methods and foodborne diseases |
| # | Öğrenme Kazanımı |
| 1 | 1-Pathogen, saprofit, useful and indicator microorganisms 2-Microbial contamination sources in the production process. 3-Pathogenic microorganisms that cause foodborne microbial diseases and identify these microorganisms in the food production process. 4-Define microbial spoilage in food and apply food preservation methods |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Introduction of the course: Scope, importance and rules | Preparation, After Class Study, Other Activities, Research, Practice |
| 2. Week | Factors effecting microbial growth, intrinsic factos | Preparation, After Class Study, Other Activities, Research, Practice |
| 3. Week | Factors effecting microbial growth, external factos | Preparation, After Class Study, Other Activities, Research, Practice |
| 4. Week | Microbial spoilage in foods, meat and meat products | Preparation, After Class Study, Other Activities, Research, Practice |
| 5. Week | Microbial spoilage in foods, milk and milk products | Preparation, After Class Study, Other Activities, Research, Practice |
| 6. Week | Microbial spoilage in foods, eggs, fruit and vegetables | Preparation, After Class Study, Other Activities, Research, Practice |
| 7. Week | Microbiol spoilage in canned foods; cereals and products | Preparation, After Class Study, Other Activities, Research, Practice |
| 8. Week | Midterm | Preparation, After Class Study, Other Activities, Research, Practice |
| 9. Week | Food borne microbial diseases | Preparation, After Class Study, Other Activities, Research, Practice |
| 10. Week | Food intoxication, sources of microorganisms and control | Preparation, After Class Study, Other Activities, Research, Practice |
| 11. Week | Mold toxins, mycotoxins | Preparation, After Class Study, Other Activities, Research, Practice |
| 12. Week | Active and passive food infection, microorganisms causing microorganisms, sources and control | Preparation, After Class Study, Other Activities, Research, Practice |
| 13. Week | Food preservation principles, protection of foods with chemical preservatives, cold and freezing | Preparation, After Class Study, Other Activities, Research, Practice |
| 14. Week | Principles of food preservation, heat treatment and microbial kinetics | Preparation, After Class Study, Other Activities, Research, Practice |
| Program Requirements | DK1 |
|---|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 3 | 42 |
|
Ders Dışı |
Preparation, After Class Study | 14 | 2 | 28 |
| Research | 14 | 1 | 14 | |
| Practice | 14 | 1 | 14 | |
| Other Activities | 14 | 1 | 14 | |
|
Sınavlar |
Midterm 1 | 1 | 1 | 1 |
| Final | 1 | 1 | 1 | |
| Classroom Activities | 14 | 1 | 14 | |
| Total Workload | 128 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 5.0 | ||
