Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| 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 | |||||
| To teach to students current microbiology and applications in food industry | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Can comprehend current information. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination Oral Examination Performance Project Term Paper |
| LO-2 | Apply modern and fast methods. |
PO-3 Integrates knowledge from different disciplines PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination Oral Examination Performance Project Term Paper |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Introduction to food industry, Laboratory organization, Foodborne risks, Dairy and products microbiology, Meat and products microbiology, Fruit-vegetable and products microbiology, Microbiological risks in water and drinking industry, Microbiological evaluations in chilled and frozen foods, Microbiological risks in mid-water foods, Mould contamination risks and prevention, HACCP in food industry, Hygiene-sanitation in industry | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction to food industry, | Lecture, discussion or Distance Learning |
| 2 | Laboratory organization, | Lecture, discussion or Distance Learning |
| 3 | Foodborne risks, | Lecture, discussion or Distance Learning |
| 4 | Dairy and products microbiology, | Lecture, discussion or Distance Learning |
| 5 | Meat and products microbiology, | Lecture, discussion or Distance Learning |
| 6 | Fruit-vegetable and products microbiology, | Lecture, discussion or Distance Learning |
| 7 | Homework Presentations of Student, | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Microbiological risks in water and drinking industry, | Lecture, discussion or Distance Learning |
| 10 | Microbiological evaluations in chilled and frozen foods, | Lecture, discussion or Distance Learning |
| 11 | Microbiological risks in mid-water foods, | Lecture, discussion or Distance Learning |
| 12 | Mould contamination risks and prevention, | Lecture, discussion or Distance Learning |
| 13 | HACCP in food industry, | Lecture, discussion or Distance Learning |
| 14 | Hygiene-sanitation in industry, | Lecture, discussion or Distance Learning |
| 15 | Homework presentations of student. | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | "Gıda Sanayiinde Mikrobiyoloji ve Uygulamaları", TÜBİTAK-MAM, Gıda ve Soğutma Teknolojisi Bölümü Yayını, No:124, ISBN 975-403-00-6. . TÜBİTAK‑MAM Matbaası, Gebze-Kocaeli. 1993 (1995). | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 1 | 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 | 1 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 2 | 10 | 20 |
| b) Search in internet/Library | 4 | 10 | 40 |
| c) Performance Project | 2 | 5 | 10 |
| d) Prepare a workshop/Presentation/Report | 2 | 5 | 10 |
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 15 | 2 | 30 |
| mid-term exam | 2 | 1 | 2 |
| Own study for final exam | 15 | 2 | 30 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 186 | ||