COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
Food Microbiology FE 206 4/Spring 3+2 4 5
Prerequisites  
Language of Instruction English
Course Level Undergraduate
Course Type Compulsory
Course Instructor Assist. Prof. Pınar Kadiroğlu Kelebek
Assistants Res. Assist. Sevgin Dıblan
Goals To extend the student’s knowledge of techniques and procedures for the systematic isolation and characterisation of microorganisms in a food context.
Content This course is designed to extend the student’s knowledge and understanding of the attributes of micro-organisms and the applications of modern techniques in the applied science area of food microbiology and food safety. It will develop depth of understanding of the microbiology of food, food-borne diseases,  food spoilage, fermentation of food and modern microbial analysis techniques relating to food. It will develop problem solving capabilities in practicals working in teams in laboratory-based virtual experiments to gather and evaluate microbial data using a range of current food analysis techniques. It also enhances student’s technical and interpretive skills in food microbiology; scientific communications skills, independent learning and time management.
Learning Outcomes Teaching Methods Assessment Methods
1.Demonstrate understanding of how microorganisms enter and grow in food or can be used to make food and processes to identify and control foodborne disease and food spoilage and understand of the basis of food safety regulations that governing these processes. 1,2,3,12,13 A,C
2. Demonstrate the ability to develop practical skills in analytical methods to evaluate the microbial quality and safety levels of food.
3. Demonstrate ability to observe and evaluate data obtained and record and report finding accurately.
4. Demonstrate ability to plan a work program and learn independently.
5. Demonstrate the ability to work in a small group of peers using problem solving skills to solve problems in food microbiology issues and communicate the solutions in both verbal and in written communication.
 
 
           
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 History and development of food microbiology  
2 Characteristics of predominant microorganisms in food  
3 Sources of microorganisms in foods  
4 Normal microbiological quality of foods and its significance   
5 Microbial growth characteristics   
6 Intinsic factors influencing microbial growth in food  
7 Extrinsic factors influencing microbial growth in food  
8 Microbial attachments and biofilm formation  
9 Microbial metabolism of food components   
10 Microbial metabolism of food components  
11 Microbial sporulation and germination  
12 Microorganisms used in food fermentation  
13 Important factors in microbial food spoilage  
14 Control of microorganisms in foods  
           
       
RECOMMENDED SOURCES
Textbook 1. Ray,B. 2001. Fundamental Food Microbiology. CRC Press. London.
2. Jay, J., Loessner, M., Golden D, Modern food Microbiology, Current Edition, Springer
Additional Resources 3. Erkmen, O. 2016. Laboratory Techniques in Microbıology, Nobel Kitap, Ankara.
4. 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.
5. Halkman, A.K. 2005. Gıda MikrobiyolojisiUygulamaları.  2005. Merck, Ankara. 
6. Halkman, A. K., Sağdaş, Ö. Mikrobiyoloji el kitabı. 2011. Merck Millipore, Ankara. 
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MATERIAL SHARING
Documents 1-8 Weeks  
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+reports 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.
5
2 Gaining the ability to define and solve complex engineering problems related to the food engineering.
2
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.
2
4 Gaining the ability to develop, select and use modern techniques and tools, and to use information technologies effectively.
2
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.
3
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.  4
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.
3
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.  4
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 (6x Total course hours) 14 3 42
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 3 42
Final Exam 1 2 2
Total Work Load / 30 (h) 140.00
ECTS Credit of the Course 5