Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
402024122006FOOD MICROBIOLOGYCompulsory475
Level of Course Unit
First Cycle
Objectives of the Course
Deterioration in food and human health risk caused by microorganisms, principles and methods of food preservation and microbiological analysis of food, the use of criteria related to food safety aims to teach
Name of Lecturer(s)
Prof Dr Mustafa ATEŞ
Learning Outcomes
1To that found in foods and food microorganism microorganisms to understand the importance of relationships.
2Where to food contamination by microorganisms and how that understanding can be
3Internal factors affecting the development of microorganisms in foods can be clutch
4External factors affecting the development of microorganisms in foods can be clutch
5Of indicator microorganisms used in food quality control of clutch
6Pathogenic microorganisms used in food quality control, and what perceptions of their disease
7Understanding and prevention of diseases to humans from food
8Understanding of ways to protect food from microbial contaminatio
9Comprehend how can perform microbiological analysis in food
10The interpretation of the results of microbiological analysis in food processing and reporting skills development
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
• Microorganisms and food• indicator and pathogenic microorganisms in foods• Food Microbiological decays• Pathogenic microorganisms and preservation methods• Food safety, microbiological criteria
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Microorganisms in food relationsFood Laboratory Compliance Order and the required rules
2Important microorganisms in food and contamination sources Sampling, Sample Collection, Transportation, Analysis Preparation, Analysis and Evaluation of Results to Be Taken
3Factors affecting microbial growth in foods (internal factors)Microbiological Analysis and Counting Methods
4Factors affecting microbial growth in foods (external factors)Detection of Salmonella spp. in foods
5Indicator and pathogenic microorganisms in foods (food safety and sanitation indicators)S. aureus in foods and the Counting of Exploration
6Indicator and pathogenic microorganisms in food (food quality indicators)E. coli O157H7 in food and exploration
7Probiotics Listeria monocytogenes in food and exploration
8Midterm ExamMidterm Exam
9Microbial foodborne diseaseMicrobiological analysis of milk
10Principles of food preservationMicrobiological Analysis of Dairy Products
11Microbiological spoilage in meat and meat products, pathogenic microorganisms and preservation methodsMicrobiological analysis of meat and meat products
12Microbiological spoilage of milk and milk products, pathogenic microorganisms and preservation methodsMicrobiological analysis of fruit juice and nectar
13Eggs and egg products, microbiological spoilage, pathogenic microorganisms and preservation methodsSugar and sugary products belong to the Microbiological Analysis
14Fruits and vegetables and fruit and vegetable products, microbiological spoilage, pathogenic microorganisms and preservation methodsFlour and cereal grain-based products belong to the Microbiological Analysis
15Microbiological spoilage in canned foodsMicrobiological Analysis of spices
16Final ExamFinal Exam
Recommended or Required Reading
• Ünlütürk, A. ve Turantaş, F. “Gıda Mikrobiyolojisi” Mengi Tan Basımevi, İzmir (1999). • Tortorello, M. L.” Food Microbiological Analysis : New Technologies IFT Basic Symposium Series ; 12” CRC Pres. 1997 • Schmidt, R.H., Rodrick, G.E. Food Safety Handbook John Wiley & Sons Publication 2003 • Guha- Khasnobis, B., Acharya S.S., Davis B. “Food security” Oxford Universty Pres. 2007. • Babu S.C., Sanyal P. “Food Security, Poverty and Nutrition Policy Analysis”Academic Press is an imprint of Elsevier. 2009 • Ray B., Bhunia A. “Fundamental_Food_Microbiology” CRC Press 2008
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
SUM0
End Of Term (or Year) Learning ActivitiesQuantityWeight
SUM0
SUM0
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Attending Lectures14228
Laboratory14228
Report Preparation6318
Project Preparation5210
Self Study14228
Individual Study for Homework Problems9327
Individual Study for Mid term Examination11212
Individual Study for Final Examination11212
TOTAL WORKLOAD (hours)163
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
LO154       44 55
LO2544     44  55
LO3 44 4   344 55
LO45 4 5   44  55
LO5555 5    44 55
LO6 555 55  44455
LO75555 5  44  55
LO8  555  43444  
LO9  4     255442
LO104 5    244    
* 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