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Course Information
Course Unit Title : Food Microbiology
Course Unit Code : 01SAI5103
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : Preb
Semester : 255.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) : ---
Course Assistants :
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
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
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.
Languages of Instruction : Turkish-English
Course Goals : Understanding the effects of microorganisms in foods
To comprehend microbial properties of food
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
WorkPlacement   Not Available
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)
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 4 56  
Time Of Studying Out Of Class :
14 3 42  
Homeworks :
1 14 14  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 23 23  
Finals :
1 30 30  
Workload Hour (30) :
30  
Total Work Charge / Hour :
165  
Course's ECTS Credit :
6      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 70
Quiz :
0 0
Homework :
1 30
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 :
50
The ratio of final to success :
50
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Definition and importance of food microbiology
  Study Materials: Jay, J.J., 1992. Modern food microbiology. Chapman&Hall, NewYork, USA
2 Contamination sources of foods
  Study Materials: Jay, J.J., 1992. Modern food microbiology. Chapman&Hall, NewYork, USA
3 Intrinsic factors affecting the development of microorganisms in foods
  Study Materials: Jay, J.J., 1992. Modern food microbiology. Chapman&Hall, NewYork, USA
4 Extrinsic factors affecting the development of microorganisms in foods
  Study Materials: Jay, J.J., 1992. Modern food microbiology. Chapman&Hall, NewYork, USA
5 Variety of microorganisms found in foods I
  Study Materials: Frazier, W.C., Westhof, D.C., 1988. Food Microbiology McGraw-Hill Book Company, Singapore
6 Variety of microorganisms found in foods II
  Study Materials: Frazier, W.C., Westhof, D.C., 1988. Food Microbiology McGraw-Hill Book Company, Singapore
7 Microbial flora of seafood
  Study Materials: Jay, J.J., 1992. Modern food microbiology. Chapman&Hall, NewYork, USA
8 Groups of bacteria important in foods
  Study Materials: Frazier, W.C., Westhof, D.C., 1988. Food Microbiology McGraw-Hill Book Company, Singapore
9 Chemical changes caused by microorganisms in foods
  Study Materials: Frazier, W.C., Westhof, D.C., 1988. Food Microbiology McGraw-Hill Book Company, Singapore
10 Responsible microorganisms from spoilage of seafood
  Study Materials: Huss, H.H., 1994. Assurance of seafood quality FAO, Rome
11 Pathogen microorganisms in seafoods
  Study Materials: Huss, H.H., 1994. Assurance of seafood quality FAO, Rome
12 Methods of protection the foods from microorganisms
  Study Materials: Bremner, H.A., 2002. Safety and quality issues in fish processing CRC Press, Boca Raton FL, USA
13 Microbial indicators of food safety and quality
  Study Materials: Jay, J.J., 1992. Modern food microbiology. Chapman&Hall, NewYork, USA
14 General assesment