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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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Basic concepts and problems of food production and consumption in the world
Food sources and reproduction of microorganisms
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R1. p. 1-14
R2. p. 48-60
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2
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Microbial ecology and microflora of foods
Materials and rules in food laboratories
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R1. p. 15-36
R3 p. 26-40
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3
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Food spoilage and causes of spoilage-I
Sampling from Foods
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R1.p. 237-264
R3 p.81-117
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4
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Food spoilage and causes of spoilage-II
Total bacteria count
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R1.p. 237-264
R3 p.81-117
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5
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Pathogenesis and immune reactions of foodborne infections and intoxications
Total bacteria count
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R1.p. 49-56
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6
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Foodborne pathogenic bacteria, diseases and prevention methods-I
Searching for possible microorganisms in foods
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R1.p. 98-125
R2
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7
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Foodborne pathogenic bacteria, diseases and prevention methods-II
Searching for possible microorganisms in foods
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R1.p.126-161
R2
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8
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Foodborne pathogenic bacteria, diseases and prevention methods-III
Searching for possible microorganisms in foods
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R1.p.161-172
R2
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9
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Foodborne mycotoxigenic fungi, diseases and prevention methods
Searching for possible microorganisms in foods
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R1.p.173-183
R2
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10
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Foodborne pathogen viruses diseases caused and prevention methods
Coliform Analysis
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R1.p.185-202
R2
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11
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Foodborne prions, diseases caused and prevention methods
Coliform Analysis
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R1.p.219-226
R2
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12
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Foodborne parasites, diseases and prevention methods
IMVIC Tests
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R1.p.203-217
R2
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13
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Foodborne microbial intoxications
IMVIC Tests
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R1.p.227-235
R2
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14
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Food Preservation
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R1.p.267-297
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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Assoc. Prof. Şinasi AŞKAR
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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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1. İrfan Erol (2007) Gıda Hijyeni ve Mikrobiyolojisi, Pozitif Matbaacılık, Ankara.
2. Halkman K. (2000) Gıda Mikrobiyolojisi Uygulamaları. Başak Matbaacılık.
3. Erkmen O. (2017).Gıda Mikrobiyolojisi. 5. Basım, Efil Yayınevi, Ankara.
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Supplementary Book
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1.Michael P. Doyle, Larry R. Beuchat (Editors). 2012, Food Microbiology: Fundamentals and Frontiers.
2. Tayar M.Hecer C.(2013)Gıda Mikrobiyolojisi, 3.Bası, Dora yayınları, Bursa.
3. Bakırcı G.T ve Kayaardı S.( 2017) Mikrobiyolojik Analiz Metotlar,Sidas yayıncılık izmir.
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Goals
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Teaching fundamentals of basic microbiology (history, infections, sterilization, disinfection, identification, classification, morphology, structure, nutrition and production, reproduction curve and energy metabolism of microorganisms) .
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Content
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Food sources and reproduction of microorganisms, Microbial ecology and microflora of foods, Food spoilage and causes of spoilage, Foodborne pathogenic bacteria, diseases and prevention methods, Foodborne pathogen viruses, prions, diseases caused and prevention methods, Foodborne parasites, diseases and prevention methods, Foodborne mycotoxigenic fungi, diseases and prevention methods, Porterage and its importance in food hygiene, Prevention of microbial growth in foods, Foodborne intoxications, pathogenesis and immune reactions
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Program Learning Outcomes |
Level of Contribution |
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1
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Gains the ability to plan, implement and evaluate the nutrition and menu programs, in the process of the treatment of diseases, development and protection of the public health.
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-
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2
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Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession.
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-
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3
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Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich.
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2
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4
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Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public.
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-
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5
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Gains the ability of strategy development, implementation and training for food safety of society.
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4
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6
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Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders.
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-
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7
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Gains the ability to communicate effectively with team members, patient and other people.
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-
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8
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Has knowledge about national / international food and nutrition policies and legal regulations.
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-
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9
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Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain.
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5
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10
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Gains the ability of to take individual responsibility to solve problems and the interpretation, evaluation and make laboratory studies for product development, nutrient analysis and food quality.
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5
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