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Week
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Topics
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Study Metarials
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1
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Introduction to Food Microbiology
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R1. COURSE NOTE
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2
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Contamination sources of important microorganisms in foods
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R1. COURSE NOTE
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3
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Important microorganisms that can be found in foods
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R1. COURSE NOTE
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4
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Microbial spoilage of foods
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R1. COURSE NOTE
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5
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Food safety indicators
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R1. COURSE NOTE
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6
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Molds, Yeasts, Parasites, Viruses, Prions and Algae
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R1. COURSE NOTE
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7
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Mycotoxins
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R1. COURSE NOTE
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8
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Foodborne Microbial Diseases (Infections)
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R1. COURSE NOTE
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9
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Foodborne Microbial Diseases (Toxicoinfections)
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R1. COURSE NOTE
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10
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Foodborne Microbial Diseases (Intoxications)
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R1. COURSE NOTE
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11
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Food Preservation Methods 1
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R1. COURSE NOTE
R2. CHAPTER 32-35
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12
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Food Preservation Methods 2
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R1. COURSE NOTE
R2. CHAPTER 32-35
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13
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Fermented Foods and Microbiology
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R1. COURSE NOTE
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14
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Products Obtained by Biotechnological Processes
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R1. COURSE NOTE
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Prerequisites
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General Microbiology
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Language of Instruction
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Turkish
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Responsible
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Assoc. Prof. Dr. Oğuz AYDEMİR
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Instructors
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-
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Assistants
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-
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Resources
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R1. Ders notu
R2. Temel Gıda Mikrobiyolojisi, 2016. Dilek Heperkan (Çev. Ed.) Nobel Akademik Yayıncılık, 606 s, Ankara.
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Supplementary Book
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SR1. Gıda Mikrobiyolojisi, 2010. Osman Erkmen (Ed.), Efil Yayınevi, 552 s, Ankara.
SR2. Gıda Mikrobiyolojisi, 2003. Adnan Ünlütürk ve Fulya Turantaş (Ed.), Meta Basım Matbaacılık Hizmetleri, 606s, Bornova-İzmir.
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Goals
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To form a basis in microorganisms that can be found in foods, their sources and ways of contamination, food diseases, protection routes and food safety.
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Content
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Microbial Spoilage of Foods, Degrading Microorganisms and Ways of Transmission, Food Safety Indicators, Foodborne Microbial Disease Types, Mycotoxins, Food Preservation Methods, Food Safety and Quality Management System.
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Program Learning Outcomes |
Level of Contribution |
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1
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To be able to apply mathematics, science and engineering theories and principles into Food Engineering problems.
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3
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2
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To be able to plan and perform product development applications in Food Engineering
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2
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3
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To be able to design and conduct experiments, as well as to analyze and interpret data
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1
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4
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To be able to design and analyze a process for a specific purpose within technical and economical limitations
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2
|
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5
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To be able to recognize advanced technologies in engineering applications and solve the problems encountered during the implementation of these technologies
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2
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6
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To be able to obtain information on contemporary issues by following technological developments and select and use appropriate tools in engineering applications
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3
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7
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To have the ability to define, model, and solve problems related to Food Engineering.
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3
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8
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Extensive education to understand the effects of engineering calculations in universal and social size.
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4
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9
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To be able to use modern techniques and calculation tools required for engineering applications.
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-
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10
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To be able to have an information about current national and international legislations.
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2
|
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11
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To be able to evaluate engineering solutions for the health, safety, and environmental problems.
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4
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12
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To be able to get involved in interdisciplined and multidisciplined team work.
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3
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13
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To have the awareness of professional liabilities and ethics.
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3
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14
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To have the awareness of lifelong learning
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-
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15
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To be able to perceive, adopt and implementation of social and cultural responsibilities.
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-
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