FOOD MICROBIOLOGY
- Course
- NUTR210 - FOOD MICROBIOLOGY
- Department
- Nutrition and Dietetics - English - Undergraduate
- Course Type
- Course
- Status
- Required
- Language
- English
- Credit
- 3
- ECTS
- 4
- T+P+L
- 3 + 0 + 0
- Course Coordinator(s)
- -
- Prerequisite
- -
- Keywords
Course Description
There will be focus on the introduction to food microbiology, the classification of microorganisms and microbial contamination in foods and nutrients. Then, the factors affecting the growth of microorganisms in food will be followed to discuss. Meat and meat products, fish and other seafood, eggs and egg products, milk and dairy products, fruits and vegetables, cereals and cereal products in fermented products, canned food and other items will be discussed microbial spoilage. Foodborne infection, toksikoenfeksiyon and microorganisms and diseases they cause, which results in the intoxication, food with the mold, parasites, viruses and algae, food preservation methods, found in food pathogen indicators will be covered. Finally, this course will be focus on the information about micro-organisms in food and fermented products used in fermentation.
FOOD MICROBIOLOGY
Evaluation Tools (Active Term)
No evaluation items have been defined.
Course outcomes
No course outcomes have been defined yet.
Course Syllabus
| Week | Topic |
|---|---|
| Week 1 | WHAT İS FOOD |
| Week 2 | RELATIONS WITH FOOD & MICROORGANISM |
| Week 3 | BACTERIA |
| Week 4 | FUNGUS |
| Week 5 | Microbial contamination sources of food |
| Week 6 | FACTORS AFFECTING MICROBIAL DEVELOPMENT IN FOODS |
| Week 7 | mid-term week |
| Week 8 | mid-term week |
| Week 9 | INDICATOR MICROORGANISMS IN FOODS |
| Week 10 | FOOD BORNE DISEASES |
| Week 11 | Food spoilages 1 |
| Week 12 | Food spoilages 2 |
| Week 13 | Food spoilages 3 |
| Week 14 | final exam week |
| Week 15 | final exam week |
Reference Books & Course Materials
- 01 Food Microbiology, 1st Edition, M. R. Adams, 1995
- 02 Food Microbiology, 5th Edition, Frazler, Westhoff, Vanitha N M, 2014
- 03 Fundamentals Food Microbiology, 4e, Ray, 2011
Learning Outcomes
No learning outcomes have been defined.
Program Outcomes
- P01 Has the theoretical and applied knowledge required by the dietitian profession
- P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
- P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
- P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
- P05 Uses information technologies and specific technological equipment to the field effectively
- P06 Maintains personal and professional development with the awareness of lifelong learning.
- P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
- P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
- P09 Acts in accordance with quality management processes.
- P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
- P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.
Po-Lo Matrix
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