Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
402024162006APPLIED MICROBIOLOGYCompulsory486
Level of Course Unit
First Cycle
Objectives of the Course
The aim of this course is to provide students with an understanding and critical awareness of the concepts and fundamental principles of Microbiology; the practical skills of handling microbes and other materials
Name of Lecturer(s)
Prof. Dr. Güven ÖZDEMİR
Learning Outcomes
1Ability to apply the knowledge gained from the course for accreditation of microbiological laboratories
2Ability to apply microbiological food safety knowledge and skills to maintain proper food plant operations.
3Be able to recognize the important of microbiological quality control prosedures in food industry
4Ability to master the principles of the microbiological examination and fermentation of dairy products and selected foods
5be able to understand the factors affecting the role of microorganisms in fermented foods
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Accreditation in laboratories of microbiology; ISO 22000 and HACCP The microbiological examination and content of dairy products and selected foods; Cheese making and Yogurt production; The preparation of fermented food: sauerkraut; Wine and beer: products of alcoholic fermentation; treatment and microbiological examination of drinking water were given in this programme.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Accreditation in laboratories of microbiologyLaboratory safety
2Accreditation in laboratories of microbiologyOperator uncertainety in laboratories of microbiology
3ISO 22000 and HACCP Sauerkraut production
4ISO 22000 and HACCPSauerkraut production
5Beer production and its microbiologyYougurt production
6Wine production and its microbiologyEN 1276
7Vinegar production and its microbiologyEN 1276
8Midterm ExaminationMidterm Examination
9Pickle production and its microbiologyEN 1275
10Dairy products and their microbiologyEN 1275
11Cheese production and its microbiologyDetection of Legionella pneumophila in water systems
12Potable water microbiology, treatment and analysesRapid identication methods of microorganisms (API)
13Molecular techniques to detectmicroorganism in foods Rapid identication methods of microorganisms (QPCR)
14Technical visit to plantsTechnical visit to plants
15Technical visit to plantsTechnical visit to plants
16Final ExaminationFinal Examination
Recommended or Required Reading
-Talaro K., Talaro A., “ Foundations in Microbiology” Wm.C.Brown Publishers, (1993); -Atlas R.M., Parks L.C., Brown A.E., “Laboratory Manual of Experimental Microbiology”, Mosby-Year Book, Missouri (1995).
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)
Midterm Examination122
Final Examination122
Attending Lectures14228
Laboratory14228
Field Trip2510
Brain Storming414
Report Preparation11515
Report Presentation122
Self Study14228
Individual Study for Mid term Examination11414
Individual Study for Final Examination11414
Reading14228
TOTAL WORKLOAD (hours)175
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
LO135      4     
LO2 4  5   3     
LO35 4 3    5    
LO4 4       35   
LO5              
* 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