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Course Information
Course Unit Title : Gıda Mikrobiyolojisi
Course Unit Code : GDM307
Type of Course Unit : Compulsory
Level of Course Unit : First Cycle
Year of Study : 3
Semester : 5.Semester
Number of ECTS Credits Allocated : 4,00
Name of Lecturer(s) :
Course Assistants :
Learning Outcomes of The Course Unit :
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents :
Languages of Instruction : Turkish-English
Course Goals : Teaching Beneficial and non beneficial microorganisms in plants and animals
Basic concepts of food microiology
Course Aims : Providing Basic Instruction of about 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 1 14  
Homeworks :
5 3 15  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
14 1 14  
Field Study :
0 0 0  
Visas :
1 25 25  
Finals :
1 30 30  
Workload Hour (30) :
30  
Total Work Charge / Hour :
126  
Course's ECTS Credit :
4      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 40
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 :
40
The ratio of the term to success :
40
The ratio of final to success :
60
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Composition of foods
 
2 Important bacteria in foods
 
3 Important fungi in foods
 
4 Food borne viral infections
 
5 Growth coniditions of microorganisms
 
6 Infection sources of foods
 
7 microbial food intoxications
 
8 Bacterial intoxications
 
9 Fungal intoxications
 
10 Factors affecting food spoilage
 
11 Preservation of foods
 
12 Physical preservation of foods
 
13 Chemical preservation of foods
 
14 Biological preservation of foods