| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food Microbiology | MKB612 | Elective | Doctorate degree | 1 | Spring | 4 |
Name of Lecturer(s)
Assistant Prof. Dr. Erdener BALIKÇI
Learning Outcomes of the Course Unit
1) Define the concept of sterilization.
2) Illustrate the effects of microorganisms on foods.
3) Illustrate the microbial food-borne diseases.
4) Analyze coliform and fecal coliform bacteria.
5) Explain the food-borne infections and intoxications.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||
| 1 | 2 | 3 | 4 | ||
| Learning Outcomes | |||||
| 1 | No relation | No relation | No relation | No relation | |
| 2 | No relation | No relation | No relation | No relation | |
| 3 | No relation | No relation | No relation | No relation | |
| 4 | No relation | No relation | No relation | No relation | |
| 5 | 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
In this lecture, candidates are provided with profound knowledge on the materials to be used in the laboratory, introduction of materials and techniques for the preparation.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required