GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
FOOD MICROBIYOLOGY/BES 206
Course Title: FOOD MICROBIYOLOGY
Credits 3 ECTS 4
Semester 4 Compulsory/Elective Compulsory
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Assoc.Prof. Saniye BİLİCİ
 -- WEB SITE(S) OF LECTURER(S)
  http://websitem.gazi.edu.tr/site/sgbilici
 -- EMAIL(S) OF LECTURER(S)
  sgbilici@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
to be able to learn description and content of food microbiology
to be able to learn microorganisms which be effective at food fermentation and degradation of nutrients
to be able to learn food borne and waterborne microorganisms
to be able to obtain information about food poisoning
to be able to learn the ways of food preservation
to be able to learn infectious diseases transmitted by foods and ways to protect



 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course.
 --COURSE CONTENT
1. Week  Content of food microbiology
2. Week  Content of food microbiology
3. Week  Content of food microbiology
4. Week  Classifies fermentation of food, spoilage of food
5. Week  Classifies fermentation of food, spoilage of food
6. Week  Classifies fermentation of food, spoilage of food
7. Week  Classifies fermentation of food, spoilage of food
8. Week  midterm exam
9. Week  Food borne and waterborne microorganisms
10. Week  Food borne and waterborne microorganisms
11. Week  Food borne and waterborne microorganisms
12. Week  Food poisoning
13. Week  Food poisoning
14. Week  The ways of food preservation
15. Week  The ways of food preservation
16. Week  final exam
 -- RECOMMENDED OR REQUIRED READING
  Food Microbiology, Fundementals and Frontiers, Doyle MP, Beuchat LR, Montville TJ (eds). American Society for Microbiology Press, Washington DC
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & Answer, Demonstration, Drill - Practise
 -- WORK PLACEMENT(S)
  -
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
2
40
 Assignment
0
0
 Exercises
0
0
 Projects
0
0
 Practice
2
10
 Quiz
2
10
 Contribution of In-term Studies to Overall Grade  
60
 Contribution of Final Examination to Overall Grade  
40
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
13
2
26
 Practising Hours of Course Per Week
13
2
26
 Reading
2
3
6
 Searching in Internet and Library
2
4
8
 Designing and Applying Materials
3
2
6
 Preparing Reports
1
6
6
 Preparing Presentation
1
8
8
 Presentation
1
2
2
 Mid-Term and Studying for Mid-Term
2
6
12
 Final and Studying for Final
1
10
10
 Other
0
 TOTAL WORKLOAD: 
110
 TOTAL WORKLOAD / 25: 
4.4
 ECTS: 
4
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1The student acquire the necessary basic and social science related information as a dietician and use them in her lifetime.X
2The student take the principles of protection and improvement of human and public health as his basis during the professional life.X
3The student use the obtained information to improve the health level and quality of life of the public.X
4The student follow the improvements in the fields of nutrition and dietetic.X
5The student obtain the necessary information and skills in informatics and communication technologies to follow the contemporary technologic developments and to improve himself/herself in this field.X
6The student apply the obtained information and skills in real life and to have lifelong learning behaviour.X
7The student have professional ethics awareness.X
8The student understand the basic values and culture of the society she is living in and to gain the skill to transform him/herself in a positive way.X
9The student apply the scientific methods and techniques as a process.X
10The student obtain skills for designing and applying experiments or projects and to analyse and interpret their results.X
11The student plan the working procedures in the professional application area, to be member of a team, participate in common works and studies and to lead them.X
12The student have the notions regarding anatomy, physiology, operation and sustainability of the biological systems which constitute the basics of the human health.X