Module - Culinary Science - Food Microbiology

Course Code:

FDE 206

Course Type:

Area Elective

P:

2

Lab:

0

Credits:

4

ECTS:

8

Course Language:

İngilizce

Course Objectives:

This course is designed to give students an understanding of the role of microorganisms in food processing and preservation; relation of microorganisms to food spoilage, foodborne illness and intoxication, general food quality, and role of microorganisms in health promotion.

Course Content:

Microorganisms found in foods, factors affecting the development of these organisms, indicator microorganisms used in foods, microorganisms and functions that show pathogenic properties in food, sources of transmission, diseases they create, control, laboratory diagnosis and examination in terms of food safety.

Course Methodology:

1: Lecture by instructor, 2: Lecture by instructor with class discussion, 3: Problem solving by instructor, 4: Use of simulations, 5: Problem solving assignment, 6: Reading assignment, 7: Laboratory work, 8: Term research paper, 9: Presentation by guest

Course Evaluation Methods:

A: Written exam, B: Multiple-choice exam C: Take-home quiz, D: Experiment report, E: Homework, F: Project, G: Presentation by student,

Vertical Tabs

Course Learning Outcomes

Course Learning Outcomes	Detailed Program Outcomes	Teaching Methods	Assessment Methods
To ensure that the students gain basic food microbiology background at a theoretical as well as practical level	5b,6a,6c,7c,7e	1,2,4,6,7	A,B,C,D,E
To understand role of fermentation microorganisms in Food Industry	5b,6a,6c,7c,7e,8a,9a	1,2,4,6,7	D,E
The ability to design and perform independent experiments in related with foodborne pathogens as well as to analyze and interpret the experimental results	5b,6a,6c,7b,7c,7e	1,2,4,6,7	A,B,D,E
The ability to identify microbial problems during food processing and to determine critical control points, and to solve them using the most up-to-date techniques and tools	5b,6a,6c,7c,7e	1,2,4,6,7	A,B,D,E
The ability to identify food spoilage organisms and to solve the problem using the most up-to-date techniques and tools	5b,6a,6c,7c,7e,8a,9b	1,2,4,6,7	A,B,D,E
The capability to design and carry out experiments in food microbiology fields and thus to provide effective solutions to questions and problems that they may face in the future, and write report	5b,6a,6c,7c,7e	1,2,4,6,7	A,B,D,E

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction to Food microbiology: past and present Laboratory: Laboratory Safety	Lecture Notes Laboratory Notes
2	Parameters that affect microbial growth: Extrinsic and Intrinsic Laboratory: Food Sampling and Sample Handling	Lecture Notes Laboratory Notes
3	Indicator microorganisms Spores Laboratory: Dilution Calculations	Lecture Notes Laboratory Notes
4	Foodborne illness: host factors, microbial factors Laboratory: Culture Media Preparation and Cultivation of Bacteria	Lecture Notes Laboratory Notes
5	Staphylococcus aureus Salmonella Laboratory: Methods for Enumeration of Coliforms and E. coli in Water	Lecture Notes Laboratory Notes
6	Clostridium botulinum,Clostridium perfringens, Bacillus cereus Listeria monocytogenes Laboratory: Enumeration of Molds and Yeasts in Tomato Paste	Lecture Notes Laboratory Notes
7	Exam 1	Lecture Notes
8	Enterobacteriaceae Escherichia coli Shigella Vibrio, Yersinia Laboratory: Sublethal injury of Staphylacoccus aureus	Lecture Notes Laboratory Notes
9	H. pylori, C. jejuni, Viruses,Parasites, Protozoa, Molds and mycotoxins Laboratory: Identification of L.monocytogenes and Salmonella spp. by using rapid identification kits	Lecture Notes Laboratory Notes
10	Spoilage organisms in foods Food preservation: Low temperature, Drying and irradiation, Heat, MAP, Antimicrobial preservatives, etc. Laboratory: Evaluation of data obtained from rapid identification of L.monocytogenes and Salmonella spp.	Lecture Notes Laboratory Notes
11	Exam 2	Lecture Notes
12	Fermentation Lactic Acid Bacteria as starter Cultures Laboratory: Fermentation and Bioreactors	Lecture Notes Laboratory Notes
13	Food Safety Regulations Laboratory: Yogurt Fermentation and Enumeration of Starter Cultures in Yoghurt	Lecture Notes Laboratory Notes
14	Fast Identification Techniques Food Security and biosecurity Laboratory: Final Exam	Lecture Notes Laboratory Notes

Recommended Sources

RECOMMENDED SOURCES
Textbook	Slides, Lab Handouts (for experiments)
Additional Resources	Modern Food Microbiology. Sixth Edition. J.M. Jay. Aspen Publishers, Inc., Gaithersburg, Maryland 2000. (Fourth and Fifth Editions are good as well).

Material Sharing

MATERIAL SHARING
Documents	YULEARN
Assignments	Turnitin/YULEARN
Exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Mid-terms	2	30
Lab Quizes	9	15
Lab Reports	6	25
Total		70
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE (20% Lecture final +10% Laboratory final)		30
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		70
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM OUTCOMES
No	Program Learning Outcomes	check √
1a	Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline,
1b	Ability to use theoretical and applied knowledge in these areas in complex engineering problems.
2a	Ability to identify, formulate, and solve complex engineering problems,
2b	Ability to select and apply proper analysis and modeling methods for this purpose.
3a	Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result,
3b	Ability to apply modern design methods for this purpose.
4a	Ability to devise, select and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice.
4b	Ability to employ information technologies effectively.
5a	Ability to design experiments for investigating complex engineering problems or discipline specific research questions,
5b	Ability to conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.	√
6a	Ability to work efficiently in intra-disciplinary teams,	√
6b	Ability to work efficiently in multi-disciplinary teams,
6c	Ability to work individually.	√
7a	Ability to communicate effectively in Turkish, both orally and in writing,
7b	Knowledge of a minimum of one foreign language,	√
7c	Ability to write effective reports and comprehend written reports, prepare design and production reports,	√
7d	Ability to make effective presentations,
7e	Ability to give and receive clear and intelligible instructions.	√
8a	Recognition of the need for lifelong learning, ability to access information, ability to follow developments in science and technology,	√
8b	Ability to continue to educate him/herself.	√
9a	Consciousness to behave according to ethical principles and professional and ethical responsibility.	√
9b	Knowledge on standards used in engineering practice.	√
10a	Knowledge about business life practices such as project management, risk management, change management.
10b	Awareness in entrepreneurship and innovation.
10c	Knowledge about sustainable development.
11a	Knowledge about the global and social effects of engineering practices on health, environment, and safety,	√
11b	Knowledge about contemporary issues of the century reflected into the field of engineering.
11c	Awareness of the legal consequences of engineering solutions.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Lecture	14	2	28
Laboratory	14	3	42
Laboratory Quizes	9	0.1	0.9
Laboratory Reports	6	9	54
Laboratory Results Screening	6	1	6
Midterm – Pre-study Exam	2	18	36
Midterm – Pre-study Exam	2	1	2
Final – Pre-study Exam	1	28	28
Final – Pre-study Exam	1	2	2
Total Work Load			198.9
Total Work Load / 25 (h)			7.88
ECTS Credit of the Course			8

None

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