COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
General Microbiology FE 203 3/Fall 2+2 3 4
Prerequisites  
Language of Instruction English
Course Level Undergraduate
Course Type Compulsory
Course Instructor Assist. Prof. Pınar Kadiroğlu Kelebek
Assistants Res. Assist. Sevgin Dıblan
Goals This course will provide a conceptual and experimental background in microbiology sufficient to enable students to take more advanced courses in related fields.
Content The course will cover eukaryotic and prokaryotic microbes and viruses, but will emphasize bacteria, main cellular structures will be examined, microbial metabolism and biosyntheses will be covered in this course.
Learning Outcomes Teaching Methods Assessment Methods
• Compare and distinguish the basic groups of microbes, including prokaryotic microbes (Archaea, Bacteria), and Viruses, and eukaryotic microbes.  1,2,3,12 A,C
• Describe the main characteristics of predominant microorganisms in food.
• Understand the processes needed for one bacterium to become two, and understand the mechanisms involved. 
• Compare and contrast major pathways of catabolism, specify the relative energy yield from each pathway, list the key products of each pathway, and describe biochemical pathways used for microbial taxonomy. 
• Compare and contrast major pathways of biosynthesis and list the key products of each pathway. 
• Draw a typical microbial growth curve, and predict the effect of different environmental conditions on the curve
 
Teaching Methods:  1: Lecture, 2: Question-Answer, 3: Discussion, 4: Drilland Practice, 5: Demonstration, 6: Motivations to Show, 7: Role Playing, 8: Group Study, 9: Simulation, 10: Brain Storming, 11: Case Study, 12: Lab / Workshop, 13: Self Study, 14: Problem Solving, 15: Project Based Learning, 16: Undefined
Assessment Methods:  A: Testing, B: Oral Exam, C: Homework, D: Project / Design, E: Performance Task,           F: Portfolio, G: Undefined
 
COURSE CONTENT
Week Topics Study Materials
1 Course Introduction  
2 Introduction and Major Themes of Microbiology  
3 Microbiology in Historical Context  
4 Microscopy   
5 Cells of Bacteria and Archaea  
6 The Cytoplasmic Membrane and Transport  
7 Cell Walls of Bacteria and  Archaea   
8 Microbial Locomotion  
9 Eukaryotic Microbial Cells  
10 Laboratory Culture of Microorganisms  
11 Fermentation and Respiration  
12 Biosyntheses  
13 Molecular Microbiology   
14 Bacterial Cell Division - Population Growth- Measuring Growth  
           
       
RECOMMENDED SOURCES
Textbook 1. Brock Biology of Microorganisms by Madigan MT., Martinko JM, Bender, K., Buckley D.H., Stahl D.A. 
2. Erkmen, O. 2016. Laboratory Techniques in Microbıology, Nobel Kitap, Ankara.
Additional Resources 3. Silva, N., Taniwaki, M.H., Junqueira, V.C.A., Silveira, N. F. A., Do Nascimento, M. S., Gomes, R.A.R.  2010. Microbiological Examination Methods of Food and Water, CRC press, Netherlands.
4. Halkman, A.K. 2005. Gıda MikrobiyolojisiUygulamaları.  2005. Merck, Ankara. 
5. Halkman, A. K., Sağdaş, Ö. Mikrobiyoloji el kitabı. 2011. Merck Millipore, Ankara. 
 
MATERIAL SHARING
Documents 1-8 Weeks Course book
Exam Questions  
9-14 Weeks  
Assignments Homeworks  
Exams Date of Exams  
Date of Quizzes  
 
ASSESSMENT
IN-TERM STUDIES QUANTITY  
Midterm Exam 1 30
Assignment 1 5
Lab. Quiz+report 1 20
Total 55
Final Exam 1 45
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 55
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 45
Total 100
 
COURSE CATEGORY  
 
 COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 Learning the fundamental principles of mathematics, science and engineering, and gaining the sufficient knowledge in the food engineering subjects.
4
2 Gaining the ability to define and solve complex engineering problems related to the food engineering.
3
3 Gaining the ability to analyze and design a complex system, process, device or product in the direction of defined targets under realistic constraints and conditions.
3
4 Gaining the ability to develop, select and use modern techniques and tools, and to use information technologies effectively.
4
5 Gaining the ability to design and conduct experiments/projects and to interpret data by analyzing the results. 5
6 Gaining the ability to work individually and within disciplinary or interdisciplinary teams.
4
7 Gaining the skills of oral and written communications.
5
8 Recognizing the importance of life-long learning and gaining the ability to constantly renew his/herself.  5
9 Gaining the understanding of the engineering profession with ethical values and sense of responsibility; the awareness about the relevant legislative compliance and legal consequences of food engineering applications.
4
10 Gaining the knowledge on current problems and the effects of food engineering applications on topics such as community health, environment, sustainable development, and work safety.  5
11 Gaining the knowledge of project development and management, and the ability to realize the projects by developing new ideas on the applications of food engineering. 3
12    
Contribution: 1: Very-Low, 2: Low, 3: Mid, 4:High, 5:Very-High
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total Workload (Hour)
Course Duration (Including the exam week: 16x Total course hours) 16 2 32
Hours for off-the-classroom study (Pre-study, practice) 14 3 42
Assignments 5 2 10
Project 0 0 0
Mid-terms 1 2 2
Performance Task (Laboratory) 14 2 28
Final Exam 1 2 20
Total Work Load / 30 (h) 134.00
ECTS Credit of the Course 4