Back>>Appendix I - Departmental Course Syllabi  
GID311 Food Microbiology I
 

Catalog Data :                       

GID 311 Food Microbiology I (3-0) 3

 

Introduction to microorganisms important in food industry and factors affecting microbial growth in foods. Study of microbial metabolism, microflora of food commodities with special emphasis on food spoilage and food safety. Measures to be taken to control microbial growth in foods. Beneficial microorganisms and their use in food industry.

Prerequisites:

GID 222 ( A minimum of FF)

Language:

Turkish

Textbook:

Ray, B. 1996. Fundamentals of Food Microbiology. CRC Press, Boca Raton, FL.

Reference Books:

Adams, M.R. and M.E. Moss. 1999. Food Microbiology. The Royal Society of Chemistry, Cambridge, UK.

ICMSF, 1998. Microorganisms in Foods: 6. Microbial Ecology of Food Commodities. Blackie Academic and Professional, London.

Ünlütürk, A. and F. Turantaş. 1998. Gıda Mikrobiyolojisi.  Mengi Tan Basımevi, İzmir.

Course Objectives :
  1. Students will learn the interaction of food and microorganisms.
  2. Student will follow up the growth of microorganisms on various food commodities, so students will gain the basic knowledge of food microbiology as a food engineer.
  3. Students will focus on the factors affecting the growth of microorganisms; so that they will gain basic knowledge to maintain microbiological quality and safety in foods.
  4. Students will assign homework to be prepared in teams; so that they will practice to work in teams.
  5. Evaluation of food commodities  considering national and international legislation.
  6. Students will practice to improve individual learning skills by giving  reading assignments.
  7. Improve presentation skills of students by using computer programs.
  8. Students will follow up recent literature on their specific topics to improve their research capacity in the field of food  microbiology.

Topics :

 

 

week

Food-borne microorganisms

2

Classification of food borne microorganisms

 

     Characteristics of predominant food borne microorganisms

 

Microbial contamination sources in foods

1

Factors affecting microbial growth in food

1

Hurdle concept, microbial spore formation, sub-lethal injury

1

Beneficial microorganisms and their uses in food industry

2

Microbiological evaluation of milk and dairy products

1

Microbiological evaluation of animal  products

3

     Meat and meat products

 

     Seafoods

 

     Poultry

 

     Eggs and egg products

 

Microbiological evaluation of fruits, vegetables and their products

1

Microbiological evaluation of spices, cereals, legumes and nuts

1

Microbiological evaluation of miscellaneous foods
Soft drinks, oil and fat based foods
Confectionery products

1

Class Schedule :

 

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

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

Relation of course to program objectives: This course followed by the GID312 mostly emphasizes the significance of food-borne diseases considering different food commodities.  

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 on interactions between microorganisms and foods in relation to food preservation, spoilage and food-borne diseases.

Apply a basic knowledge on the microbial properties of various food commodities.

a, e, h, j

1,  3

Instruments

G, J

Give the specific examples from the industry.

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

h, j

3

Instruments

G

Students are formed into groups are given reading assignments from selected articles and surveying food products in markets to evaluate shelf-life properties focusing on food safety.

Demonstrate an ability to synthesize and integrate information and ideas.

Cooperate with others.

Demonstrate an ability to read in English.

d, e, g, j

2

Instruments

G, K, N, O

Groups are assigned to prepare homework on a selected topic which is presented in oral and written format at the end of semester.

Seek information on problems from multiple sources.

Demonstrate an understanding of ethical responsibility.

Share credit for success with others

Meet project milestones and deadlines.

Apply demonstration tools such as multimedia applications effectively when delivering oral presentation.

Learn from mistakes and practices and continue improvement.

b, c, d, f, g, i, k, l

1, 2, 4

Instruments

G, K, N, O, P

 

Typical Evaluation:

Homework: 15%

Midterm Examinations: 45%

Final Examination: 40%

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

Date : September 15,  2001