Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
504003392007FOOD MICROBIOLOGYCompulsory354
Level of Course Unit
First Cycle
Language of Instruction
Turkish
Objectives of the Course
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.
Name of Lecturer(s)
Prof. Dr.Duygu Kışla, Doç. Dr. Gülten Tiryaki Gündüz, Doç. Dr. İlkin Yücel Şengün
Learning Outcomes
1Defining useful and harmful effects of microorganisms on foods.
2Relationship between food and microorganism in food safety
3Defining relationship between food and microorganism for offering high quality foods
4Microbial actions under different food process
5Preservation methods for obtaining safe foods
6Control measures for pathogen growth in foods
7Defining foodborne microbial diseases, possible causes and control
8Enumaration and identification of microorganisms found in various foods
Mode of Delivery
Face to Face
Prerequisites and co-requisities
General Microbiology
Recommended Optional Programme Components
None
Course Contents
Microorganisms and foods. Sources of contamination to foods. Factors affecting the growth of microorganisms in foods (instrinsic factors, extrinsic factors). Food preservation methods (prevention of contamination and removal of contaminants from foods, inhibition of microbial growth, destruction of microorganisms in foods). Foodborne diseases, epidemiology and conrol of foodborne pathogens.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Important microorganisms found in foods Preparation of mediaBesiyeri hazırlama
2Contamination sources of foodsEnumeration methodsSayım yöntemleri
3Factors effecting growth of microorganismsEnumeration of Coliform bacteriaGıdalarda koliform bakteri sayımı
4Factors effecting growth of microorganismsEnumeration of mould and yeast-Howard mould countGıdalarda küf ve maya sayımı - Howard küf sayımı
5Factors effecting growth of microorganismsDetection of Salmonella in foodsGıdalarda Salmonella aranması
6Microbial spoilage of foods Enumeration of Bacillus cereus and Staphylococcus aureusGıdalarda Bacillus cereus ve Staphylococcus aureus sayımları
7Microbial spoilage of foodsMicrobiological analysis of bread and bread yeastEkmek mayası ve ekmeğin mikrobiyolojik analizi
8Midterm
9Preservation methods of foodsMicrobiological analysis of raw milkÇiğ sütün mikrobiyolojik analizi
10Preservation methods of foodsMicrobiological analysis of pasteurized milkPastörize sütün mikrobiyolojik analizi
11Preservation methods of foodsMicrobiological analysis of canned foodsKonserve gıdaların mikrobiyolojik analizi
12Preservation methods of foodsMicrobiological analysis of surfaces, packaging materialsEkipman yüzey ve paketleme materyallerinde mikrobiyal yükün belirlenmesi
13Epidemiology and control of foodborne pathogensThermal resistance of microorganisms – D value calculationFinal Sınavı
14Epidemiology and control of foodborne pathogensFinal Exam
15Epidemiology and control of foodborne pathogens
16Final Exam
Recommended or Required Reading
Required Reading: 1. Erkmen, O. (ed) “Gıda Mikrobiyolojisi”, Efil Yayınevi, Ankara, 2010. 2. Ünlütürk, A., Turantaş, F. (ed) “Gıda Mikrobiyolojisi”, Meta Basım,İzmir, 2003. Recommended Reading: 1. Doyle M.P., Beuchat, L.R., Montville T.J. “Food Microbiology”, ASM Press Washington D.C., 1997. 2. Erol, İ. “Gıda Hijyeni ve Mikrobiyolojisi”, Pozitif Matbaacılık, Ankara, 2007. 3. Frazier, W.C., Westhoff, D.C., “Food Microbiology” McGraw-Hill International, 1988. 4. Jay, J. M., “ Modern Food Microbiology”, Chapman & Hall, New York, 1992. 5. ICMSF, “Microorganisms in Foods 6; Food Commodities”, Blackie Academic Professional, 1998.
Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Sınavı1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination122
Attending Lectures14342
Practice14228
Individual Study for Mid term Examination12020
Individual Study for Final Examination13030
TOTAL WORKLOAD (hours)123
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
PO
11
PO
12
PO
13
PO
14
PO
15
LO1           5   
LO2           5   
LO3           54  
LO4           54  
LO5           54  
LO6           54  
LO7           54  
LO8   5 444       
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr