Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING (DOCTORATE DEGREE) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | HİLAL YILDIZ (hilalyildiz@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 upskill on recent developments and innovative approaches in food microbiology. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | can comprehend impotance of food microbiology |
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-4 Has the skills of developing methods in constructing and solving engineering problems PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-2 | can explain causes of food spoilage |
PO-7 Has the endowments to lecture at the undergraduate level
PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-11 Has the skill of systematically extending the results of his/her works, nationally and internationally, in written form or orally PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader 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 |
| LO-3 | can explain the methods used to control microorganisms in foods. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-4 | have adequate information about the determination of microorganisms |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-5 | is competent in food safety / security fields. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-11 Has the skill of systematically extending the results of his/her works, nationally and internationally, in written form or orally PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-6 | know the use of beneficial microorganisms in foods. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-11 Has the skill of systematically extending the results of his/her works, nationally and internationally, in written form or orally PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| The morphological, metabolic, biochemical and genetic properties of microorganisms, their interactions with foods, spoilage of foods, effective factors, types of microorganisms in food and food spoilage, utilization from microorganisms, functional properties of microorganisms in mermented foods control of microorganisms, food processing technologies, new technologies and HACCP system. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | History and the advances of food microbiology | Description and experimentation methods |
| 2 | Characteristics of dominant microorganisms in foods | Description and experimentation methods |
| 3 | - Microbial growth - Factors affecting the growth of microorganisms in foods | Description and experimentation methods |
| 4 | - Microbial adhesion and biofilm formation - Microbial stress response in the food environment | Description and experimentation methods |
| 5 | - Microorganisms used in fermented foods - Starter culture and bacteriophages | Description and experimentation methods |
| 6 | - Microbial food preservatives - Microbial enzymes | Description and experimentation methods |
| 7 | - Food deterioration - Spoilage of foods by microorganism-derived enzymes | Description and experimentation methods |
| 8 | mid-term exam | |
| 9 | - Key facts on foodborne illness - Intoxications - Infections - Toxico-infections | Description and experimentation methods |
| 10 | - New food-borne pathogens - Pathogen indicators | Description and experimentation methods |
| 11 | - Thermal control of mıcroorganısms in food - Microbial control with cold temperatures | Description and experimentation methods |
| 12 | - Control with low water activity and drying - Control with low pH and organic acids | Description and experimentation methods |
| 13 | - Control with modified atmosphere - Control with antimicrobial preservatives and bacteriophages | Description and experimentation methods |
| 14 | - The control of microorganisms using irradiation - Emerging technologies for microbial control in food processing - Food Preservation by Combination of Techniques (Hurdle Technology) | Description and experimentation methods |
| 15 | - Determination of microorganisms and food safety - Detection methods - Hazard analysis critical control points | Description and experimentation methods |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Michael T. Madigan and John M. Martinko, 2010. Brock Mikroorganizmaların Biyolojisi, Çeviri editörü: Prof. Dr. Cumhur Çökmüş | |
| 2 | J.M. Lorenzo, P.E. Munekata, R.Dominguez, M. Pateiro, J. A. Saraiva and D. Franco, 2018. Main Groups of Microorganisms of Relevance for Food Safety and Stability: General Aspects and Overall Description. Innovative Technologies for Food Preservation, Ch3 | |
| 3 | Jitendra Kumar, Vijay Kumar Sharma, Shobhika Parmar, Pratiksha Singh and Rajesh Kumar Singh, 2020. Biofilm: A microbial assemblage on the surface—A boon or bane?, New and Future Developments in Microbial Biotechnology and Bioengineering, Chapter 11. | |
| 4 | D. Kour, K. L. Rana, T. Kaur, N. Yadav, A. N. Yadav, A. A. Rastegari and A. K. Saxen, 2010. Microbial biofilms: Functional annotation and potential applications in agriculture and allied sectors. New and Future Developments in Microbial Biotechnology. | |
| 5 | Vincenzina Fusco, Hikmate Abriouel, Nabil Benomar, Jan Kabisch, Daniele Chieffi, Gyu-Sung Cho, Charles M.A.P. Franz, 2018. Opportunistic Food-Borne Pathogens. Food Safety and Preservation, Chapter 10 | |
| 6 | K.D. Devi Nelluri, Navya Sree Thota, 2018. Challenges in Emerging Food-Borne Diseases. Food Safety and Preservation, Chapter 9. | |
| 7 | Paola Pittia, Paparella Antonello, 2016. Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar Addition. Regulating Safety of Traditional and Ethnic Food, Chapter 2. | |
| 8 | Franco Pedreschi, Marı´a Salome´ Mariotti-Celis, 2020. Irradiation kills microbes: can it do anything harmful to the food?. Genetically Modified and Irradiated Food, Chapter 10. | |
| 9 | Shahin Roohinejad, Mohamed Kouba, Anderson S. Sant’Ana and Ralf Greiner, 2018. Mechanisms of Microbial Inactivation by Emerging Technologies. Innovative Technologies for Food Preservation,Chapter 4. | |
| 10 | H. Anany, L.Y. Brovko, T. El-Arabi, M.W. Griffiths, 2015. Bacteriophages as antimicrobials in food products: history, biology and application. Handbook of Natural Antimicrobials for Food Safety and Quality, Chapter 4. | |
| 11 | Daniela Bermudez-Aguirre, 2018. Technological Hurdles and Research Pathways on Emerging Technologies for Food Preservation. Innovative Technologies for Food Preservation, Chapter 9. | |
| 12 | FDA, 2017. Hazard Analysis and Critical Control Points. FDA Warning Letters About Food Products, Chapter 3. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 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 | 14 | 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 | 3 | 14 | 42 |
| b) Search in internet/Library | 3 | 14 | 42 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 1 | 4 | 4 |
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 7 | 21 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 7 | 21 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 175 | ||