Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 02140012 | Food Microbiology and Food Safety | 2 | Spring | 4 | 2+2+0 | 2 | 2 |
| Course Type | Compulsory |
| Course Cycle | Bachelor's (First Cycle) (TQF-HE: Level 6 / QF-EHEA: Level 1 / EQF-LLL: Level 6) |
| Course Language | Turkish |
| Methods and Techniques | . |
| Mode of Delivery | Face to Face |
| Prerequisites | . |
| Coordinator | - |
| Instructor(s) | Prof. Tahsin Faruk BOZOĞLU |
| Instructor Assistant(s) | Asst. Prof. Semih TOKAK |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Prof. Tahsin Faruk BOZOĞLU | B BLOK-BZ30 | [email protected] | 7415 | Thursday |
Course Content
Introduction to microbiology, history, classification of bacteria, characteristics of microorganisms that cause infectious diseases and foodborne poisoning and methods of protection from them, food hygiene, food contamination.
Objectives of the Course
The course aims to explain the microbial hazards that can come from food, learn control methods, and understand how beneficial bacteria affect our health and the food industry.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | |
| Specialization / Field Courses | |
| Support Courses | X |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses |
Relationships between Course Learning Outcomes and Program Outcomes
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Program Learning Outcomes | Level |
|---|---|---|
| P1 | Possesses sufficient knowledge in basic health sciences and the related professional field, with the ability to apply theoretical and practical knowledge to specialized practices. | 2 |
| P2 | Demonstrates the ability to identify, define, interpret, formulate, and solve field-specific problems by selecting and implementing appropriate analytical and intervention approaches. | 3 |
| P10 | Possesses an awareness of the universal and social impacts, as well as the legal consequences, of professional field applications. | 3 |
Course Learning Outcomes
| Upon the successful completion of this course, students will be able to: | |||
|---|---|---|---|
| No | Learning Outcomes | Outcome Relationship | Measurement Method ** |
| O1 | To be able to explain the concepts of food and nutrition | P.1.1 | 1 |
| O2 | To be able to list possible risks in foods | P.2.2 | 1 |
| O3 | To be aware of the legal authority related to food safety | P.10.4 | 1 |
| ** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7 | |||
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | General information about the course - Definition of microorganisms |
| 2 | Proliferation mechanisms of microorganisms |
| 3 | Food-microorganism relationship |
| 4 | Food security and safety |
| 5 | Effect of food structure and storage conditions on microorganisms |
| 6 | Foodborne diseases-1 |
| 7 | Foodborne diseases-2 |
| 8 | Midterm |
| 9 | Bacteria causing food poisoning (Toxication) |
| 10 | Evaluation of midterm exam questions and Bacteria that cause food poisoning (Enterotoxication) |
| 11 | The importance of spore bacteria in food |
| 12 | Mycotoxins |
| 13 | Beneficial bacteria |
| 14 | Technologies used for the prevention of harmful microorganisms in foods |
| 15 | General review |
| 16 | Final Exam |
Textbook or Material
| Resources | Gıda Mikrobiyolojisi, Prof.Dr. Osman Erkmen, Eflatun Yayınevi, Ankara 2010. |
| Temel Gıda Mikrobiyolojisi, Bibek Ray, Arun Bhunia NOBEL AKADEMİK YAYINCILIK | |
| Gıda Mikrobiyolojisi, Prof. Dr. Özlem Turgay, SİDAS | |
| Gıda Mikrobiyolojisi, Sencer Buzrul, Akademisyen Kitabevi |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| Listening | - | - |
| Midterms | 1 | 40 (%) |
| Final Exam | 1 | 60 (%) |
| Total | 100 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 14 | 2 | 28 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 2 | 1 | 2 |
| Midterms | 1 | 5 | 5 |
| Quiz | 0 | 0 | 0 |
| Homework | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Laboratory | 14 | 2 | 28 |
| Project | 0 | 0 | 0 |
| Workshop | 0 | 0 | 0 |
| Presentation/Seminar Preparation | 0 | 0 | 0 |
| Fieldwork | 0 | 0 | 0 |
| Final Exam | 1 | 10 | 10 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 73 | ||
| Total Work Load / 30 | 2,43 | ||
| Course ECTS Credits: | 2 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P1 | P2 | P10 |
|---|---|---|---|---|
| O1 | To be able to explain the concepts of food and nutrition | 2 | - | - |
| O2 | To be able to list possible risks in foods | - | 3 | - |
| O3 | To be aware of the legal authority related to food safety | - | - | 3 |