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Programme |
Graduate School of Natural and Applied Sciences Fishing and Fish Processing Technology |
Course Information |
Course Unit Code | Course Unit Title | | Credit Pratic | Credit Lab/A | Credit Total | Credit Ects | Semester |
01SAI5103 | Food Microbiology | 3.00 | 0.00 | 0.00 | 3.00 | 6.00 | 1 |
Course Information |
Language of Instruction | Turkish |
Type of Course Unit | Elective |
Course Coordinator | |
Course Instructors | 1-Abdullah DİLER
3-Levent İZCİ |
Course Assistants | |
Course Aims | The aim of this course is to understand the effects of microorganisms in foods and microbial properties of food, the role of microorganisms in the breakdown of food and the importance of protecting food for the microorganism |
Course Goals | Understanding the effects of microorganisms in foods
To comprehend microbial properties of food |
Learning Outcomes of The Course Unit | 1.To comprehend the importance of food microbiology
2. To assess the effects of microorganisms in food
3. To understand prevent methods the development of microorganisms
4. To evaluate the microbial ecology of foods |
Course Contents | Definition and meaning of food-microbiology, the microorganisms in food types, some factors affecting the development of microorganisms, formed by microorganisms in food spoilage, food issues such as methods of protection against micro-organisms will be discussed. |
Prerequisities and Co-requisities Courses | |
Recommended Optional Programme Components | |
Mode Of Delivery | |
Level of Course Unit | |
Assessment Methods and Criteria | ECTS / Table Of Workload (Number of ECTS credits allocated) |
Studies During Halfterm | Number | Co-Efficient | Activity | Number | Duration | Total |
Visa | 1 | 70 | Course Duration (Excluding Exam Week) | 14 | 4 | 56 |
Quiz | 0 | 0 | Time Of Studying Out Of Class | 14 | 3 | 42 |
Homework | 1 | 30 | Homeworks | 1 | 14 | 14 |
Attendance | 0 | 0 | Presentation | 0 | 0 | 0 |
Application | 0 | 0 | Project | 0 | 0 | 0 |
Lab | 0 | 0 | Lab Study | 0 | 0 | 0 |
Project | 0 | 0 | Field Study | 0 | 0 | 0 |
Workshop | 0 | 0 | Visas | 1 | 23 | 23 |
Seminary | 0 | 0 | Finals | 1 | 30 | 30 |
Field study | 0 | 0 | Workload Hour (30) | 30 |
TOTAL | 100 | Total Work Charge / Hour | 165 |
The ratio of the term to success | 50 | Course's ECTS Credit | 6 |
The ratio of final to success | 50 | |
TOTAL | 100 | |
Recommended or Required Reading |
Textbook | |
Additional Resources | Hayes, P.R., 1992. Food microbiology and Hygiene. Second Edition, Elsevier Applied Science, London, UK |
Material Sharing |
Documents | |
Assignments | 1 |
Exams | 1- MID-TERM
2- FINAL EXAM |
Additional Material | |
Planned Learning Activities and Teaching Methods |
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary) |
Work Placements |
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved. |
Program Learning Outcomes |
No | Course's Contribution to Program | Contribution |
1 | To understand and to use basic information in the fishing and seafood processing technologies, able to assessment, interpretation and write a comment, and to solve the problems related to issues | 2 |