Kocaeli University / European Credit Transfer System (ECTS)

Name of Lecturer(s)

Assistant Prof. Dr. Nur DEDE
Assistant Prof. Dr. Semin Özge KESKİN
Lecturer Halit Sinan ÇETİN
Lecturer Dr. ÇIĞDEM TÜRKSÖNMEZ

Learning Outcomes of the Course Unit
Program Competencies-Learning Outcomes Relation

Learning Outcomes of the Course Unit

1) Explain the sources of contamination in foods.
2) Choose the right indicator microorganism according to the type of food.
3) Perform coliform and fecal coliform bacteria analyses.
4) Prepare general and specific medium.
5) Take samples from foods for microbiological analyses.
6) Homogenize the samples, dilute and prepare for inoculation.
7) Explain the food-borne infections and intoxications.
8) Explain the internal and external factors affecting m/o growth.

Program Competencies-Learning Outcomes Relation

		Program Competencies
		1	2	3	4	5	6	7
Learning Outcomes
	1	High	High	High	Middle	No relation	No relation	High
	2	High	High	High	High	No relation	No relation	High
	3	High	High	High	High	No relation	No relation	High
	4	Middle	High	High	High	No relation	No relation	High
	5	Middle	High	High	High	No relation	No relation	High
	6	Middle	High	High	High	No relation	No relation	High
	7	Low	High	High	Low	No relation	No relation	High
	8	Middle	High	High	Low	No relation	No relation	High

Mode of Delivery

Face to Face

Prerequisites and Co-Requisites

None

Recommended Optional Programme Components

General Microbiology

Course Contents

This course includes important microorganisms in food microbiology, the sources of contamination of microorganisms, the internal and external factors affecting microbiological growth, indicator and pathogen microorganisms in foods, the microbiological spoilage occuring in various foods (dairy products, fruits and vegetables, etc.) and storage principles, microbiological food poisoning and protection.

Weekly Schedule

1) Microorganisms found in food and sources of contamination
2) Microorganisms found in foods and sources of contamination
3) Indicator microorganisms
4) Coliform and fecal coliform microorganisms
5) Medium preparation
6) Sample preparation, homogenization and dilution
7) Internal and external factors affecting microbial growth
8) Midterm examination/Assessment
9) Bacteria causing food-borne infections
10) Bacteria causing food-borne intoxications
11) Food-borne infections and intoxications
12) Food-borne infections and intoxications
13) Inoculation and incubation
14) Inoculation and incubation
15) Microbial count
16) Final examination

Planned Learning Activities and Teaching Methods

1) Lecture
2) Question-Answer
3) Discussion
4) Lab / Workshop

Assessment Methods and Criteria

Contribution of Semester Studies to Course Grade

60%

		Number	Percentage
Semester Studies	Midterm Examination	1	60%
	Laboratory	1	20%
	Other(s)	1	20%

Contribution of Final Examination to Course Grade

40%

Total

100%

Language of Instruction

Turkish

Work Placement(s)

Not Required

Course Unit Title	Course Unit Code	Type of Course Unit	Level of Course Unit	Year of Study	Semester	ECTS Credits
Food Microbiology	GTP106	Compulsory	Associate degree	1	Spring	4