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 | BÜLENT ZORLUGENÇ (bzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Educate the students on action mechanisms of pathogenic microorganisms and preventive measures to control pathogenic microorganisms in foods at advanced level. Educate students to develop an ability to critically review and draw conclusions from scientific articles on pathogenic microorganisms | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Develop extensive knowledge on classification of pathogenic microorganisms and parasites, factors affecting the growth of foodborne pathogenic bacteria |
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-4 Has the skills of developing methods in constructing and solving engineering problems |
Examination Performance Project |
| LO-2 | Develop extensive knowledge on Foodborne moulds, mechanism of mycotoxin formation,Factors affecting mycotoxin formation and their adverse health effects |
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-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination Performance Project |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Classification of pathogenic microorganisms and parasites; Factors affecting their growth; Foodborne pathogenic bacteria, virulence factors and mechanisms of pathogenicity; Foodborne moulds, mechanism of mycotoxin formation, their health effects. Foodborne viruses; Foodborne parasites; Seafood toxins, their adverse health effects; Evaluation of novel food processing techniques on pathogenic microorganisms; Advanced techniques in detection of pathogenic microorganisms, Hazard Analysis Critical Control Points. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Classification of pathogenic microorganisms and parasites | Lecture, discussion or Distance Learning |
| 2 | Factors affecting the growth of foodborne pathogenic bacteria | Lecture, discussion or Distance Learning |
| 3 | Foodborne pathogenic bacteria, virulence factors and mechanisms of pathogenicity-1 | Lecture, discussion or Distance Learning |
| 4 | Foodborne pathogenic bacteria, virulence factors and mechanisms of pathogenicity-2 | Lecture, discussion or Distance Learning |
| 5 | Foodborne moulds, mechanism of mycotoxin formation | Lecture, discussion or Distance Learning |
| 6 | Factors affecting mycotoxin formation and their adverse health effects | Lecture, discussion or Distance Learning |
| 7 | Foodborne viruses | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Foodborne parasites | Lecture, discussion or Distance Learning |
| 10 | Seafood toxins, their adverse health effects and risky sea foods | Lecture, discussion or Distance Learning |
| 11 | Evaluation of novel food processing techniques on foodborne pathogenic microorganisms-1 | Lecture, discussion or Distance Learning |
| 12 | Evaluation of novel food processing techniques on foodborne pathogenic microorganisms-2 | Lecture, discussion or Distance Learning |
| 13 | Advanced techniques in detection of pathogenic microorganisms: Rapid and automated methods, genetic and immunological techniques-1 | Lecture, discussion or Distance Learning |
| 14 | Advanced techniques in detection of pathogenic microorganisms: Rapid and automated methods, genetic and immunological techniques-2 | Lecture, discussion or Distance Learning |
| 15 | Hazard Analysis Critical Control Points | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Blackburn, C., McClure.2002. Foodborne Pathogens. Woodhead Publishing Limited. Cambridge, England. | |
| 2 | Miliotis, M. D. and Bier, J.W. 2003. International Handbook of Foodborne Pathogens, CRC Press 2003 | |
| 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 | ||