Recognition of microorganisms in foods, food poisoning, storage conditions and learning HACCP topics.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Assist. Prof. Dr. Aras Fahrettin Korkmaz
Course Assistant(s)
-
Schedule
This course is not offered in this academic year.
Office Hour(s)
-
Teaching Methods and Techniques
Interactive lectures
Principle Sources
- Adams M.R., Moss M.O. Food Microbiology. The Royal Society of Chemistry, Cambridge, 2000.
Other Sources
- Garbut J. Essentials of Food Microbiology. Arnold, London, 1997.
- Forsythe S.J., Hayes P.R. Food Hgyiene Microbiology and HACCP. 3rd Edition, Aspen Publication, Gaithersburg, Maryland, 1998.
- Eley A.R. Microbial Food Poisoning. Second Edition, Chapman and Hall, London, 1996.
- Hobbs B.C., Roberts D. Food Poisoning and Food Hygiene. 6th Edition, Edward Arnold, London, 1993.
- Thurnham D.I., Roberts T.A. Health and The Food-Chain. British Medical Bulletin, Volume 56, Number 1, The Royal Society of Medicine Press Ltd., London, 2000.
- Harrigan W.F. Laboratory Methods in Food Microbiology. Thirth Edition, Academic Press, San Diego, 1998.
Course Schedules
Week
Contents
Learning Methods
1. Week
Introduction to food microbiology
Lecture, Question-Answer
2. Week
Factors affecting the growth of microorganisms in foods
Lecture, Question-Answer
3. Week
Microbial spoilage in foods (meat and meat products)
Lecture, Question-Answer
4. Week
Microbial spoilage in foods (eggs, milk, fruits, vegetables)
Lecture, Question-Answer
5. Week
Microbial spoilage in foods (fermented products)
Lecture, Question-Answer
6. Week
Microbial spoilage in foods (Canned food, mayonnaise, spices)
Lecture, Question-Answer
7. Week
Midterm
8. Week
Foodborne microbial diseases
Lecture, Question-Answer
9. Week
Foodborne microbial diseases
Lecture, Question-Answer
10. Week
Food preservation methods
Lecture, Question-Answer
11. Week
Food safety indicators
Lecture, Question-Answer
12. Week
Food safety and quality management systems
Lecture, Question-Answer
13. Week
Critical Control Points Hazard Analysis (HACCP)
Lecture, Question-Answer
14. Week
Critical Control Points Hazard Analysis (HACCP)
Lecture, Question-Answer
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
40
Final Exam
1
60
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
Learns survival and death processes of microorganisms and defines related environmental factors
LO-2
Understands the deterioration processes of foods
LO-3
Define foodborne diseases
LO-4
Describe basic diagnostic methods in foodborne infections
LO-5
Know the beneficial aspects of microorganism and nutrient relationship
LO-6
Describe the concepts of fermentation, probiotics and prebiotics
