Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

INSTITUTE OF SCIENCE / GM-712 - FOOD ENGINEERING (DOCTORATE DEGREE)

Code: GM-712 Course Title: MICROBIAL FOOD POISONING Theoretical+Practice: 3+0 ECTS: 6
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 BÜLENT ZORLUGENÇ (bzorlugenc@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
The course aims to build up detailed knowledge on microbial food-borne poisings.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 can explain the bacteria that cause food intoxication. 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
Examination
Performance Project
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
This course deals with the microbial food-borne poisings.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Food-borne bacterial diseases:intoxication type poisonings; Staphylococ poisonings. Lecture, discussion or Distance Learning
2 Botulism Lecture, discussion or Distance Learning
3 Food infections:Salmonellosis and Perfringens poisonings. Lecture, discussion or Distance Learning
4 Other food infections. Lecture, discussion or Distance Learning
5 Enterovirulent E.coli and Listeriosis food infections. Lecture, discussion or Distance Learning
6 Vibrio parahaemoolyticus, Yersiniosis, Shigellozis, Brucellosis food food infections. Lecture, discussion or Distance Learning
7 Camplylobacter jejuni,Bacillus cereus, Streptococ food infections. Lecture, discussion or Distance Learning
8 mid-term exam
9 Aeromonas hyrophila, Mycobacterium tuberculosis, Q fever food infections. Lecture, discussion or Distance Learning
10 Mold: Mycotoxin-mycotoxicosis;aflatoxins Lecture, discussion or Distance Learning
11 Patulin,Ocratoxin, sterigmatosistin Lecture, discussion or Distance Learning
12 Rokfortin, penicillic acid, zearalenon, rubratoxin Lecture, discussion or Distance Learning
13 Strinin,Ergot alkaloids,Alimenter toxic aleukia Lecture, discussion or Distance Learning
14 Viral food infections. Lecture, discussion or Distance Learning
15 Protozoa and algea food infections. Lecture, discussion or Distance Learning
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Modern Food Microbiology 1993.J.M.Jay.Pub. by V.R.Reinhold.N.Y.
2 Food Microbiology 1977.W.C.Frazier.D.C.Westholf.Mc Graw Hill.
3 Gıda Mikrobiyolojisi.1998,Ünlütürk,A.Turantaş.,F.Mengitan Basımevi.
4 Gıda Mikrobiyoloijisi uygulamaları 2005.Halkman.A.K.
Required Course instruments and materials

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 7 3 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 3 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 0
       b) Search in internet/Library 0
       c) Performance Project 3 2 6
       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 4 5 20
mid-term exam 10 5 50
Own study for final exam 5 5 25
final exam 10 5 50
0
0
Total work load; 193