Nevşehir Hacı Bektaş Veli University Course Catalogue
|
|||||
| Year/Semester of Study | 3 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | BIOLOGY | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | ERDOĞAN ÇİÇEK (erdogancicek@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Microorganisms in foods, the factors that affect distortion, the source of food poisoning micro-organisms to learn and patogen | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Knows microorganisms caused enfection on foods |
PO-1 Understand the basic concepts regarding the biology programs PO-2 Transfer and adapt what they have acquired in the field of Biology to other disciplines PO-3 Are creative, resourceful in terms of conducting biological analysis and equipped with the communication and social skills necessary to take part in team work PO-4 Have the skills to define, model and solve the biological problems in the field of Biology and related fields |
Examination |
| LO-2 | Identify food pathogens |
PO-6 Are able to assess and evaluate the data making use of the advanced knowledge and skills that they have acquired in the field, to define and analyze the issues connected with current technological developments finding ways to offer solutions to those issues based on the researched and evidence PO-12 Make their knowledge regarding human health and environmental awareness available for the benefit of the society |
Examination |
| LO-3 | Learn the importance of food hygiene and control |
PO-6 Are able to assess and evaluate the data making use of the advanced knowledge and skills that they have acquired in the field, to define and analyze the issues connected with current technological developments finding ways to offer solutions to those issues based on the researched and evidence PO-12 Make their knowledge regarding human health and environmental awareness available for the benefit of the society |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
|||
| Course Contents | ||
| Important microorganisms in food Sources of microbial contamination Factors affecting microbial growth in foods Indicator and pathogenic microorganisms in food Principles of food preservation, Microbial organisms playing role fermentation | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Important microorganisms in food | |
| 2 | Sources of microbial contamination | |
| 3 | Factors affecting microbial growth in foods | |
| 4 | Indicator and pathogenic microorganisms in food | |
| 5 | Principles of food preservation | |
| 6 | Microbiological spoilage in meat and meat products, pathogenic microorganisms, | |
| 7 | Microbiological spoilage of milk and milk products, pathogenic microorganisms, | |
| 8 | mid-term exam | |
| 9 | Eggs and egg products, microbiological spoilage, pathogenic microorganisms | |
| 10 | Fruit and vegetable products, microbiological spoilage, pathogenic microorganisms | |
| 11 | Spoilage in canned foods | |
| 12 | Microbial spoilage in cereal products | |
| 13 | Microbiological spoilage in fermented alcoholic beverages | |
| 14 | Microorganisms playing role on fermantation | |
| 15 | Fermented Foods | |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| Required Course instruments and materials | ||
| Frazier, WC and DC Westhoff1 988. Food Microbiology. McGraw-Hill Book Comp., New York. Ozcelik, S. 1998. Food microbiology. Suleyman Demirel University Faculty of Agriculture. Atabey / Isparta | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 2 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 1 | 13 | 13 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 6 | 18 |
| mid-term exam | 2 | 1 | 2 |
| Own study for final exam | 3 | 9 | 27 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||