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 (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 | |||||
| This aim of course to teach methods and microorganisms which is used the evaluation of the food quality. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | can define the basic concepts of food microbiology. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level |
Examination |
| LO-2 | increase information levels of about the relationship between food and microorganisms |
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-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-3 | can gain knowledge and skills to evaluate the results of food analysis. |
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-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 |
Examination |
| LO-4 | can inform about microorganisms which is used the evaluation of the food quality |
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-10 Has the required endowments to advice food sector on matters related to his/her specialization area 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 relationship between food and microorganisms and food important microorganism in foods, microorganisms used in food quality evaluation, evaluate the results of food analysis, national and international standards that are decided about the status of microbiological and hygienic of the food. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Importance of food microbiology and microorganisms in the food industry | Description method |
| 2 | Food hygiene and sanitation | Description method |
| 3 | National and international standards that decided about the status of microbiological and hygienic of the food | Description method |
| 4 | Indicator microorganisms used in the evaluation of food quality | Description method |
| 5 | Sampling and bacteriological culture methods | Description method |
| 6 | Microbial count | Description method |
| 7 | The detection and enumeration of L. monocytogenes | Description method |
| 8 | mid-term exam | |
| 9 | The detection of Salmonella in foods | Description method |
| 10 | The enumeration of Staphylococcus aureus | Description method |
| 11 | The enumeration of Bacillus cereus | Description method |
| 12 | The enumeration of psychrophilic and proteolytic bacteria in foods | Description method |
| 13 | The enumeration of yeast and mold in foods | Description method |
| 14 | Evaluation of food analysis results | Description method |
| 15 | Evaluation of food analysis results | Description method |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Klaus Pichhardt, 2004. Gıda Mikrobiyolojisi; Gıda Endüstrisi için Temel Esaslar ve Uygulamalar. Çeviri editörü: Yılmaz Sekin, Nural Karagözlü. | |
| 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 | 16 | 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 | 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 | 4 | 7 | 28 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 182 | ||