Back>>Appendix I - Departmental Course Syllabi  
GID321 Food Microbiology Laboratory
 

Catalog Data :                       

GID 321 Food Microbiology Laboratory (0-3)1.5

 

Laboratory experience on basic principles of microbiological analysis of foods; Isolation and identification techniques of the main food-borne pathogenic and indicator microorganisms, and lactic acid bacteria; Evaluation of food safety and quality by microbiological analysis.

Prerequisites:

GID 222 (A minimum of FF)

Language:

Turkish

Textbook:

Harrigan, W.F. 1998. Laboratory Methods in Food Microbiology. Academic Press, San Diego, CA.

Reference Books:

 

FAO, 1998. Manual of Food Quality Control. 4. Rev. 1. Microbiological Analysis. Food and Agricultural Organization of the United Nations, Rome, Italy.

FDA, 1998. Bacterial Analytical Manual, 8th ed., Revision A.  AOAC International, Gaithersburg, MA.

Collins, C.H., Lyne, P. M., and J.M. Grange. 1989. Collins and Lyne’s Microbiological Methods. Oxford, Butterworth, UK.

Course Objectives :

Equip students with the major techniques and tools, used in microbiological analysis of foods; be aware of safety precautions in laboratory; a basic understanding of evaluation of data considering national and international legislation; write in a laboratory notebook.  

Topics :

 

 

week

Guidelines  in a microbiology laboratory

Basic microbiological techniques with emphasis on foods.

1

Microscopy, staining methods  and  microscopic examination of microorganisms

Sampling plans and microbiological criteria

2

Direct microscobic count

Enumeration of bacteria by plate count and most probable number techniques

2

Microbiological analysis  of foods by membrane filtration method

Detection of Enterobacteriaceae and coliform bacteria in foods

1

Identification Escherichia coli

Microbiological analysis of canned foods

1

Detection of Staphylococcus aureus  and Salmonella  spp. in foods

2

Sulfide reducing bacteria and determination methods in foods

1

Isolation lactic acid bacteria from foods

Enumeration of moulds and yeasts in foods

1

Identification of lactic acid bacteria

Enumeration of mesophilic aerobic spore forming bacteria in foods

1

Microbiological analysis of drinking water, food contact surfaces and atmosphere

Introduction to rapid microbiological test techniques (Invited speaker)

1

Field trip

1

Laboratory Experiments:

12 weeks of laboratory experiments as listed above.

Class Schedule :

 

Classes are held in one session per week; 3 laboratory hours in one session.

Contribution of course to meeting the professional component: This course contributes to the requirement of departmental topics. 

Relation of course to program objectives: The course provides an opportunity for students to gain laboratory experience in microbiological analysis.

Strategies and Actions

Student Learning Outcomes

ABET Criterion 3 (a-k) & FdE (l)

Program Objectives

Assessment Methods / Metrics

A textbook and reference books are assigned to students in the beginning of the semester

Lecture material is provided

Lectures are based on syllabus

Demonstrate a basic knowledge of microbiological analysis to assess food safety and quality..

Apply basic microbiological analysis efficiently and correctly to a selected food commodity

a, b, d, e, h, j

1, 2, 3

Instruments

G, J

Preparation of laboratory reports clearly and concisely in a written format.

Demonstrate an ability to synthesize and integrate information and ideas.

Articulate ideas clearly and concisely.

Set goals to accomplish tasks on time

Develop and understanding of professional and ethical responsibility.

b, d, e, f, g, k, l

1,2

Instruments

G, M

Promote team work

Encourage participation among all team-work members

Share credit for success with others.

d, f, g, h

2

Instruments

G, P

Give reading assignments from lecture material

Demonstrate ability to learn independently.

Learn from mistakes and practices and continue improvement

i

4

Instruments

G

Provide field trips

Provide a seminar from outside experts on food microbiology

Demonstrate an awareness of how and what is learned in the classroom applies to industry.

Integrate knowledge from diverse sources to solve technical problems.

e, h, j

1, 3

Instruments

G

Typical Evaluation:

Lab reports: 30%

Midterm examination: 30%

Final examination: 40%

Prepared By : Assoc. Prof. Dr. Necla Aran; Prof. Dr. Dilek Heperkan

Date : March 18, 2002