1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. ÇAL VOCATIONAL SCHOOL
  3. FOOD PROCESSING DEPARTMENT
  4. 515 FOOD TECHNOLOGY
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 104GENERAL MICROBIOLOGY2 + 21st Semester5

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective To provide basic knowledge on cells, bacteria, yeast, fungi, protozoa, algae and viruses related with foods. To develop skills in seeking information from various sources. To provide students a recognition of the need to engage in life-long learning. To improve their handling in basic microbiological laboratory practice.
Course Content Evaluation of microbiology, microbial nomenclature and classification; Metabolic, genetic, ecological, morphological characteristics of microorganisms; Cultivation methods; Growth of microorganisms and growth requirements; Enumeration, isolation and identification methods; Microbial metabolism and energy; Basic microbial genetic and mutation and microbiological methods.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Learn the terms of microorganisms and microbiology within its concept
2Learn the microbial macromolecules
3Learn the microbial structure and its function.
4Learn the microbial metabolism.
5Learn the microbial growth
6Have knowledge on viruses
7Introduce the microbiology laboratory and learn the procedures. Learn the miccroscopic methodologies of screening microorganisms.

COURSE'S CONTRIBUTION TO PROGRAM
Data not found.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14456
Hours for off-the-classroom study (Pre-study, practice)10110
Assignments3515
Mid-terms12020
Final examination12020
Practice (Lab, Professional Skills)919
Total Work Load

ECTS Credit of the Course





130

5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1BURCU ÖZEL


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 104 GENERAL MICROBIOLOGY 2 + 2 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer BURCU ÖZEL bozel@pau.edu.tr ÇAMYO B0001 %70
Goals To provide basic knowledge on cells, bacteria, yeast, fungi, protozoa, algae and viruses related with foods. To develop skills in seeking information from various sources. To provide students a recognition of the need to engage in life-long learning. To improve their handling in basic microbiological laboratory practice.
Content Evaluation of microbiology, microbial nomenclature and classification; Metabolic, genetic, ecological, morphological characteristics of microorganisms; Cultivation methods; Growth of microorganisms and growth requirements; Enumeration, isolation and identification methods; Microbial metabolism and energy; Basic microbial genetic and mutation and microbiological methods.
Topics
WeeksTopics
1 Introduction to food microbiology, historical development in food microbiology
2 Basic characteristics of microorganisms which are important in food microbiology (Bacteriums)
3 Basic characteristics of microorganisms which are important in food microbiology (Yeasts)
4 Basic characteristics of microorganisms which are important in food microbiology (Molds)
5 Sources of contamination to foods and the factors of affecting its development
6 Sources of contamination to foods and the factors of affecting its development
7 The chemistry of the degradation of microorganisms in foodstuffs (containing nitrogen)
8 The chemistry of the degradation of microorganisms in foodstuffs (containing nitrogen-free)
9 Anaerobic and aerobic oxidation
10 Microbial deterioration in foods
11 Microbial deterioration in foods
12 Foodborne microbial diseases
13 Homework presentations
14 Basic microbial genetic, mutation and labaratuar methods
Materials
Materials are not specified.
Resources
ResourcesResources Language
Prof. Dr. Ahmet Hilmi Çon, Gıda Mikrobiyolojisi Ders NotlarıTürkçe
Prof. Dr. Ahmet Hilmi Çon, Gıda Mikrobiyolojisi Ders NotlarıTürkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes