1. FIRST CYCLE - BACHELOR'S DEGREE
  2. SCHOOL OF APPLIED SCIENCES 
  3. ORGANIC FARMING BUSINESSS DEPARTMENT
  4. 421 ORGANIC FARMING MANAGEMENT
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
OTI 205AGRICULTURAL FOOD MICROBIOLOGY2 + 25th Semester4

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective To teach the relationship of microorganisms with foodstuffs of agriculture-based, to present the providing of food safety by prevention of microbial growth, to present the disease agent microorganisms and introduce negatice effects on health and teach the removing from foodstuffs, to present microbiological criteria/legislation and rapid microbiological analysis methods.
Course Content Microorganisms and food, indicator and pathogen microorganisms in foods, food preserving methods, microbiological spoilage in foods, pathogen microorganisms and preserving methods, food safety, microbiological criteria/legislation and rapid microbiological methods.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Learn important bacteria existing at foods, principal rules of microbiological laboratory, medium preparation and their storage methods. Learn the important fungi, protozoa and viruses, sterilization principals, sampling and inoculation methods Have knowledge on the contamination sources and microbial growth factors on foods and practice principal microbiological counting methods Have knowledge on the microflora of milk and milk products, fruit and vegetable, cereal foods, fermented and canned foods and their spoilage types and practice total aerobic/anaerobic/psychrophilic microorganisms counting methods Learn the food preservation techniques including heat treatment, irradiation, modified atmosphere packaging, drying and practice various Coliform and E. coli counting methods (MPN and Solid media). Learn both national and international legislations and microbiological criteria and practice S.aureus and Lactic acid bacteria analyses. Learn the rapid microbiological analyses methods and practice Salmonella spp. Analyses. Learn predictive microbiology and practice the data analyses in software.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10
LO 0013         
Sub Total3         
Contribution3000000000

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)14228
Mid-terms144
Laboratory4312
Final examination144
Total Work Load

ECTS Credit of the Course





104

4
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2020-2021 Fall1GURBET ÇELİK TURGUT


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
OTI 205 AGRICULTURAL FOOD MICROBIOLOGY 2 + 2 1 Turkish 2020-2021 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Asts. Prof. Dr. GURBET ÇELİK TURGUT gurbetc@pau.edu.tr UBYO A0020 UBYO AB117 %70
Goals To teach the relationship of microorganisms with foodstuffs of agriculture-based, to present the providing of food safety by prevention of microbial growth, to present the disease agent microorganisms and introduce negatice effects on health and teach the removing from foodstuffs, to present microbiological criteria/legislation and rapid microbiological analysis methods.
Content Microorganisms and food, indicator and pathogen microorganisms in foods, food preserving methods, microbiological spoilage in foods, pathogen microorganisms and preserving methods, food safety, microbiological criteria/legislation and rapid microbiological methods.
Topics
WeeksTopics
1 Microorganisms and foods
2 Major microorganisms in foods; bacteria
3 Fungi, viruses, parasites
4 Microbial contamination sources
5 Parameters affecting microbial contamination
6 Indicator and pathogen microorganisms in foods
7 Foodborne microbial diseases
8 Food preservation principles
9 Inhibition of microbial growth
10 Inactivation of microorganisms
11 Microbial spoilage in foods
12 Pathogens and preservation principles
13 Food safety concerns and HACCP
14 Microbial regulations, new and rapid approaches in pathogen detection
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes