Food Microbiology In Gastronomy
Gastronomy and Cuisine Arts- (Master-Thesis)
Institute of Social Sciences
Second Cycle (Master's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food Microbiology In Gastronomy | GMY117 | Elective | Master's degree | 1 | Fall | 7 |
Name of Lecturer(s)
Prof. Dr. Selda UCA
Associate Prof. Dr. Dilek DÜLGER ALTINER
Assistant Prof. Dr. Mutlu ÇELİK
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) Define coliform and fecal coliform, know the importance of these microorganisms.
4) Explain the food-borne infections and intoxications.
5) Explain the internal and external factors affecting m/o growth.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | ||
| Learning Outcomes | ||||||||||
| 1 | High | Low | Middle | No relation | No relation | No relation | No relation | No relation | No relation | |
| 2 | High | Low | Middle | No relation | No relation | No relation | No relation | No relation | No relation | |
| 3 | High | Low | Middle | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | High | Low | Middle | No relation | No relation | No relation | No relation | No relation | No relation | |
| 5 | High | Low | Middle | No relation | No relation | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
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.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required