| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| General Microbiology | GTP101 | Compulsory | Associate degree | 1 | Fall | 4 |
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
1) Define the basic concepts of general microbiology.
2) Explain naming, cell structure and forms of microorganisms.
3) Classify of microorganisms according to their cell structures and growth conditions and other characteristics.
4) Describe nutritional needs, nutrition types and growth forms of microorganisms.
5) List development conditions, killing or removing from media of microorganisms.
6) Explain microorganisms functions in nature, their benefit and harm.
7) Explain the significance of microorganisms in food industry.
8) Apply the microbiologic analysis in laboratory.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | Low | High | Low | Middle | No relation | No relation | High | |
| 2 | High | High | No relation | No relation | No relation | No relation | Middle | |
| 3 | High | High | No relation | No relation | No relation | No relation | High | |
| 4 | High | High | No relation | No relation | No relation | No relation | Middle | |
| 5 | High | High | No relation | Low | No relation | No relation | High | |
| 6 | High | High | Low | Low | No relation | Low | High | |
| 7 | High | High | Low | Low | Low | Low | High | |
| 8 | High | High | No relation | No relation | No relation | No relation | Low | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Yok
Course Contents
This course includes the definition and extent of microbiology, the benefits and harms of microorganisms, naming and general classification of microorganisms, prokaryotic and eukaryotic cells and cell structures, viruses and their structures, feeding of microorganisms and their nutrient requirements and microbiological media, factors affecting the development of microorganisms, control of microorganisms, examination of microorganisms on the microscope.
Weekly Schedule
1) Definition, developing, subject of general microbiology science. Contents of general and applied microbiology. Definition of microorganisms, their functions in nature, their benefit and harm. Importance of microorganisms in food industry.2) Microbial taxonomy and naming of microorganisms. Protista kingdom.
3) Cellular structure of microorganisms: cell structure of prokaryotic and eukaryotic cells. Intracellular and extracellular organels.
4) Procaryotic microorganisms: Bacterias. Cell shapes, reproduction, classifying and other properties of bacterias.
5) Eukaryotic cells: Fungus (yeast and moulds). Cell shapes, reproduction, classifying and other properties of fungus.
6) Eukaryotic cells: Fungus (yeast and moulds). Cell shapes, reproduction, classifying and other properties of fungus.
7) Eukaryotic cells: Algae and protozoa. General caracteristics and relate to foods.
8) Midterm examination/Assessment
9) Viruses: Characteristics, classification and structure of viruses. Important of viruses in foods.
10) Multiplication of microorganisms: sexual and asexual reproduction. Asexual vegetative reproduction, sexual and asexual spores.
11) Microbial growth and growth requirements: 1) microorganisms nutrition: nutritional requirement, nutrition media, nutrients.
12) Microbial growth and growth requirements: 2) Temperature 3) pH
13) Microbial growth and growth requirements: 4) Air(oxygen) 5) Osmotic pressure 6)Light 7) Other factor that affecting the growth of microorganisms.
14) Inhibition of microbial growth and control of microorganisms. Terms of disinfection and sterilization.
15) Destruction and removal methods of microorganisms; thermal killing, irradiation and chemical killing methods, filtration.
16) Final examination
Recommended or Required Reading
1- Genel Mikrobiyoloji. Prof.Dr.Sami Özçelik, Genel Mikrobiyoloji, Süleyman Demirel Üniversitesi, Ziraat Fakültesi Yayın No:1,1998.
2- Gıda Mikrobiyolojisi. Prof. Dr. Adnan ÜNLÜTÜRK, Prof. Dr. Fulya TURANTAŞ. Ege Üniversitesi. Mengi Tan Basımevi, 1999. ISBN:975-483-383-4
3- Gıda Mikrobiyolojisi Uygulamaları. Ed: A. Kadir Halkman. Başak Matbaacılık Ltd. Şti., Ankara, 2005. ISBN.975-00373-0-8.
4- Genel Mikrobiyoloji Uygulama Teknikleri. Temiz, A. Şafak Matbaacılık Ltd.Şti. Ankara, 1994.
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving
Assessment Methods and Criteria
Contribution of Semester Studies to Course Grade |
60% |
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Contribution of Final Examination to Course Grade |
40% |
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Total | 100% | ||||||||||||||
Language of Instruction
Turkish
Work Placement(s)
Not Required