Back>>Appendix I - Departmental Course Syllabi  
GID312 Food Microbiology II
 

Catalog Data :

GID 312 Food Microbiology II (3-0) 3

                                               

Food-borne illness; Microbial food poisoning; Control of microbial growth in foods; Cleaning; Disinfection, Sanitation; Physical methods; Novel methods; Chemical methods; Combine methods; Preventive systems: GMP, GHP, SSOP and HACCP system.

Prerequisites:

GID 311 ( A minimum of FF)

Language:

Turkish

Textbook:

Jay, J. 2002.  Modern Food Microbiology.  Chapman and Hall, NY.

Lecture materials

Reference Books:

 

Lund, B.M., Baird-Parker, T.C., and G.W. Gould. 2000. The Microbiological Safety and Quality of Food. Vol.II. Aspen Publishers Inc., MA.

Pierson, M.D. and D. A. Corlett, Jr. 1992. HACCP, Principles and Applications. Chapman and Hall, CA.

Marriot, G. 2000. Principles of Food Sanitation. AVI Book, Van Nostrand Reinhold, NY.

Course Objectives :

Educate students to demonstrate a basic knowledge of preventing microbial food poisoning by controlling undesirable microbial growth; to develop an ability to use previous microbiology knowledge and to develop an awareness of ethical responsibility with a special emphasis on the effect of microorganisms on human health; to improve their abilities in working teams, seeking information from various sources, and written & oral presentation; to develop an ability to design sanitary systems and to implement HACCP system.

Topics :

 

 

week

Food-borne illnesses, microbial food poisoning-intoxications

1

Microbial food poisoning - infections

1

Microbial food poisoning (others)

1

Prevention of microbial growth: Cleaning, disinfection, sanitation, aseptic techniques

1

Personnel hygiene

1

Control of microorganisms in food by physical methods

2

Control of microorganisms in food by non-thermal methods

1

Control of microorganisms in food by chemical methods

2

Control of microorganisms in food by preventive systems (GMP) and implementation of  HACCP

4

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.

Relation of course to program objectives: This course, which requires GID312, focuses on the control of food-borne pathogens in relation to food safety.

Strategies and Actions

Student Learning Outcomes

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

Program Objectives

Assessment Methods / Metrics

Lectures are based on syllabus.

Textbooks and reference books are assigned to students at the beginning of the semester. 

Lecture material is provided.

Demonstrate a basic knowledge of preventing microbial food poisoning.

Apply their microbiology knowledge to control microbial growth in foods and environment during food processing.

Demonstrate an awareness of ethical responsibility in relation to the effect of pathogens on human health.

a, e, f, h, j

1, 3

Instruments

G, J

Form students into informal groups and give reading material and generate questions during class hours.

Articulate clearly and concisely.

Scale down information to what is important.

d, e, g, i

2

Instruments

G

Students are grouped into 3 or 4.  Each group is assigned a term project, which is presented both orally and written at the end of semester, on the implementation of HACCP system in a selected manufacturing process.  Team members assess each other’s accountability individually.

Generate potential solutions for a given case.

Apply principles and generalizations learned to new problems and situations.

Contribute own share of the project’s load and cooperate with others.

Seek information on problems from multiple sources.

Plan and deliver presentation effectively using multimedia tools.

Demonstrate an ability to read English.

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

1, 2, 3, 4

Instruments 

G, L, N, O, P

Typical Evaluation:

Homework: 15%

Midterm examinations: 45%

Final Examination: 40%

Prepared By : Prof. Dr. Dilek Heperkan

Date : March 18, 2002