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SDÜ Education Information System Course Content
Programme
Graduate School of Natural and Applied Sciences Fishing and Fish Processing Technology
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
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
Professor Abdullah DİLER
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