Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | BÜLENT ZORLUGENÇ (bzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Provide students with information about food safety and quality control of microbiological criteria for foods microbial load, and the theoretical and practical analysis of indicator microorganisms. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | can Uses laboratories, does food analyses and evaluates, interprets and reports the results, |
PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-2 | can use objective and subjective methods to evaluate food quality and interprets the results |
PO-3 Integrates knowledge from different disciplines PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area |
Examination |
| LO-3 | can Analytically and critically evaluates the learned information. |
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Threats to food security and food safety, microbiological quality control criteria, determine the number of microorganisms in foods, analysis of indicator microorganisms, meat, milk, fruits and vegetables, canned foods and cereal-based products, microbiological analysis and control of compliance with the standards | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Principles of microbiology laboratory | Lecture, discussion or Distance Learning |
| 2 | Microscope study techniques | Lecture, discussion or Distance Learning |
| 3 | Microscope study techniques | Lecture, discussion or Distance Learning |
| 4 | Prepare medium | Lecture, discussion or Distance Learning |
| 5 | Microbiological sampling and obtaining a pure culture, preservation of microorganisms | Lecture, discussion or Distance Learning |
| 6 | Slide preparation and staining methods (simple staining, differential staining, endospore staining) | Lecture, discussion or Distance Learning |
| 7 | Microscopic examination of bacteria, yeasts and molds | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Microbiological count methods (cultural methods, microscopic methods | Lecture, discussion or Distance Learning |
| 10 | Count of microorganism on various surfaces | Lecture, discussion or Distance Learning |
| 11 | The total count of aerobic mesophilic bacteria in foods | Lecture, discussion or Distance Learning |
| 12 | Yeast and mold count in foods | Lecture, discussion or Distance Learning |
| 13 | Coliform count of microorganisms in foods | Lecture, discussion or Distance Learning |
| 14 | Count of Staphylococcus aureus in foods | Lecture, discussion or Distance Learning |
| 15 | The presence of Salmonella spp. in the food | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Adams, M.R. ve Moss, M.,O., 2008. Food Microbiology. 3 rd Edn. The Royal Society of Chemistry, Cambridge, UK, p. 463 | |
| 2 | Krämer, J. ,1992 . Lebensmittel-mikrobiologie, Verlag Eugen Ulmer-Stuttgart, pp:22-30. | |
| 3 | Kulp, K., Lorenz, K. 2003 . Handbook of dough fermentations. CRC Press, p.328. | |
| 4 | Öztan, A., 2003. Et Bilimi ve Teknolojisi. TMMOB Gıda Mühendisleri Odası yayın no:1.,Ankara 495 s. | |
| 5 | Temiz, A., Genel Mikrobiyoloji Uygulama Teknikleri.1996. 2. Baskı, Hatipoğlu Yayınevi- Ankara. 274 s. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 2 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 2 | 10 | 20 |
| b) Search in internet/Library | 4 | 10 | 40 |
| c) Performance Project | 2 | 4 | 8 |
| d) Prepare a workshop/Presentation/Report | 2 | 5 | 10 |
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 15 | 2 | 30 |
| mid-term exam | 2 | 1 | 2 |
| Own study for final exam | 15 | 2 | 30 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 184 | ||