Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | BÜLENT ZORLUGENÇ (bzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of this course is to introduce food spoilage microorganisms (classification, contamination sources, factors affecting their survival, spoilage types that they bring about in foods) and to explain their effects on human health and precautions must be taken. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | To be able to define important bacteria, molds and yeasts in foods |
PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-5 Grasps the methods of access to knowledge. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination Presentation |
| LO-2 | To be able to recognize basic knowledge of microbial contamination sources on foods |
PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-5 Grasps the methods of access to knowledge. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination Presentation |
| LO-3 | To be able to recognize the factors affecting microbial growth in foods |
PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-5 Grasps the methods of access to knowledge. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination Presentation |
| LO-4 | To be able to interpret basic knowledge of spoilage microorganisms and their population in foods. |
PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-5 Grasps the methods of access to knowledge. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination Presentation |
| LO-5 | To be able to define basic knowledge on inhibition of contamination and killing the microorganisms in foods. |
PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-5 Grasps the methods of access to knowledge. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination Presentation |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Microorganisms in foods, contamination of foods, factors affecting microbial growth, inhibition, inactivation or killing microorganisms in foods. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction to food microbiology | Lecture, discussion or Distance Learning |
| 2 | Microorganisms present in the food stuffs | Lecture, discussion or Distance Learning |
| 3 | Microorganisms present in the food stuffs | Lecture, discussion or Distance Learning |
| 4 | Yeasts present in food stuffs | Lecture, discussion or Distance Learning |
| 5 | Moulds present in food stuffs | Lecture, discussion or Distance Learning |
| 6 | Contamination sources of microorganisms | Lecture, discussion or Distance Learning |
| 7 | Repeating Lesson | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Contamination sources of microorganisms | Lecture, discussion or Distance Learning |
| 10 | Microbial changes in foods | Lecture, discussion or Distance Learning |
| 11 | Spoilage types of fresh fruits and vegetables | Lecture, discussion or Distance Learning |
| 12 | Spoilage types of food rich in carbohydrates | Lecture, discussion or Distance Learning |
| 13 | Spoilage types of meat and meat products | Lecture, discussion or Distance Learning |
| 14 | Spoilage types of milk and milk products | Lecture, discussion or Distance Learning |
| 15 | Spoilage types of fisheries and fermented food products | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Ünlütürk, A., Turantaş, F. 2003. “Gıda Mikrobiyolojisi”. Meta Basım Matbaacılık Hiz. Bornova İzmir. | |
| 2 | Anonymous. 2003. “Merck Gıda Mikrobiyolojisi Uygulamaları” Ed: A.K. Halkman. Başak Matbaacılık, Ankara | |
| 3 | Frazier, W.C., Westhoff, D.C. 1988. “Food Microbiology” 3rd edition. Mcgraw-Hill. | |
| Required Course instruments and materials | ||
| 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) | 4 | 14 | 56 |
| Outside Class | |||
| a) Reading | 0 | 0 | 0 |
| b) Search in internet/Library | 0 | 0 | 0 |
| c) Performance Project | 0 | 0 | 0 |
| d) Prepare a workshop/Presentation/Report | 2 | 9 | 18 |
| e) Term paper/Project | 0 | 0 | 0 |
| Oral Examination | 0 | 0 | 0 |
| Quiz | 0 | 0 | 0 |
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 4 | 7 | 28 |
| mid-term exam | 2 | 1 | 2 |
| Own study for final exam | 4 | 8 | 32 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 138 | ||