GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
FOOD MICROBIYOLOGY/BES 206
Course Title: FOOD MICROBIYOLOGY
Credits 3 ECTS 4
Course Semester 4 Type of The Course Compulsory
COURSE INFORMATION
 -- (CATALOG CONTENT)
 -- (TEXTBOOK)
 -- (SUPPLEMENTARY TEXTBOOK)
 -- (PREREQUISITES AND CO-REQUISITES)
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- COURSE OBJECTIVES
 -- COURSE LEARNING OUTCOMES
To be able to define the cellular metabolism and reproduction conditions of microorganisms
To be able to specify general properties of foodborne microbial disease agents
To be able to distinguish the causes of foodborne microbial diseases
To be able to choose microbial spoilage factors specific to food groups
To be able to determine good hygiene practices
 -- MODE OF DELIVERY
  This course is face to face
 --WEEKLY SCHEDULE
1. Week  Introduction to Food Microbiology
2. Week  Factors affecting microbial degradation
3. Week  Foodborne bacterial pathogens (E. coli, Salmonella, Shigella)
4. Week  Foodborne bacterial pathogens (C. botulinum, S. aureus, B. cereus, Y. enterocolitica)
5. Week  Foodborne bacterial pathogens (L. monocytogenes, Brucella, C. perfringens)
6. Week  Molds and Yeasts
7. Week  Foodborne microbial diseases: Food poisoning, Foodborne toxoinfections
8. Week  Microbial deterioration in meat and meat products
9. Week  Microbial deterioration in meat and meat products
10. Week  Microbial deterioration in eggs, fruits and vegetables
11. Week  Microbial degragation in milk and dairy products
12. Week  Microbial deterioration in cereals
13. Week  Hygiene I
14. Week  Hygiene II
15. Week  
16. Week  
 -- TEACHING and LEARNING METHODS
 -- ASSESSMENT CRITERIA
 
Quantity
Total Weighting (%)
 Midterm Exams
1
40
 Assignment
0
0
 Application
5
10
 Projects
0
0
 Practice
0
0
 Quiz
1
10
 Percent of In-term Studies  
60
 Percentage of Final Exam to Total Score  
40
 -- WORKLOAD
 Activity  Total Number of Weeks  Duration (weekly hour)  Total Period Work Load
 Weekly Theoretical Course Hours
14
2
28
 Weekly Tutorial Hours
14
2
28
 Reading Tasks
3
3
9
 Searching in Internet and Library
2
4
8
 Material Design and Implementation
0
0
0
 Report Preparing
14
1
14
 Preparing a Presentation
0
0
0
 Presentation
0
0
0
 Midterm Exam and Preperation for Midterm Exam
1
8
8
 Final Exam and Preperation for Final Exam
1
10
10
 Other (should be emphasized)
0
0
0
 TOTAL WORKLOAD: 
105
 TOTAL WORKLOAD / 25: 
4.2
 Course Credit (ECTS): 
4
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1Use the knowledge of basic and social sciences required by the profession of dietitian effectively throughout his/her professional life.X
2Comprehends the principles of protection and development of individual and community health in the course of his professional life.X
3Uses his/her knowledge to improve the health level and quality of life of the society.X
4Follow the developments in the discipline of nutrition and dietetics.X
5Uses correct and reliable information and informatic technologies in self-development.X
6It renews itself professionally with the awareness of lifelong learning.X
7He/she acts in accordance with the professional ethical consciousness within the legal framework related to his/her duties, rights and responsibilities.X
8Use their professional knowledge and skills in accordance with the basic values and culture of the society at national and international level.X
9Acts in accordance with quality management processes.X
10Do experiments, projects and research with appropriate methods in his / her discipline.X
11Works in conjunction with relevant disciplines in the field of professional practice.X
12Applies personal knowledge specific to the physiological, environmental and socio-cultural needs of healthy and / or sick individuals.X
 -- NAME OF LECTURER(S)
   (Prof. Saniye Bilici)
 -- WEB SITE(S) OF LECTURER(S)
   (https://websitem.gazi.edu.tr/site/sgbilici)
 -- EMAIL(S) OF LECTURER(S)
   (sgbilici@gazi.edu.tr)