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Course Information
Course Unit Title : Food Poisoning and Infections
Course Unit Code : GDM324
Type of Course Unit : Optional
Level of Course Unit : First Cycle
Year of Study : 3
Semester : 6.Semester
Number of ECTS Credits Allocated : 3,00
Name of Lecturer(s) : ---
Course Assistants :
Learning Outcomes of The Course Unit : Able to determine the sources of microbial and non-microbial contamination
Knows the importance of food poisoning and infections
Determines and enumerates pathogens in foods
Knows the prevention techniques of food poisoning
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : Food borne pathogenic microorganisms. Microorganisms specific to various food groups. Microbiology of fruits, vegetables, meat and meat products, cereal products and ready to eat foods. Food borne viral infections and abiotic poisoning caused by food. Types of poisoning and methods of prevention. The effect of food preservation techniques on microorganisms. Determination and enumeration of pathogens, standard and rapid determination techniques.
Languages of Instruction : Turkish
Course Goals : Providing advanced knowledge about food borne pathogens to the students who have previously taken general and food microbiology courses. Teaching fundamental instructions about non microbial food poisoning and food toxicology.
Course Aims : Prividing further knowledge about Food Poisoning and Infections to the students who have previously taken General Microbiology and Food Microbiology.
WorkPlacement   Not Available
Recommended or Required Reading
Textbook :
Additional Resources :
Material Sharing
Documents :
Assignments :
Exams :
Additional Material :
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 2 28  
Time Of Studying Out Of Class :
14 2 28  
Homeworks :
0 0 0  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 10 10  
Finals :
1 15 15  
Workload Hour (30) :
30  
Total Work Charge / Hour :
81  
Course's ECTS Credit :
3      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 100
Quiz :
0 0
Homework :
0 0
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
40
The ratio of final to success :
60
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Introduction to food microbiology and basic definitions
 
2 Food-borne pathogens
 
3 Coliforms, Salmonella, Shigella,
 
4 Listeria, Yersinia, Campylobacter
 
5 Clostridium, Bacillus, Enterobacter
 
6 Moulds and yeasts
 
7 Viruses, Hepatitis B, Norwalk viruses, Parasites
 
8 Microbiology of raw vegetables and fruits
 
9 Microbiology of vegetable and fruit products
 
10 Microbiology of frozen foods, meat and meat products
 
11 Microbiology of cereals and cereal based products
 
12 Microbiology of egg products, sauces and dressings
 
13 Rapid determination techniques
 
14 Non-microbial food poisonings and food toxicology