Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
School of Health Sciences
Programme of Nutrition and Dietetics
Course Details
School 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) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Prof. Tahsin Faruk BOZOĞLU | B BLOK-BZ30 | [email protected] | 7415 |
Course Content
Mikrobiyolojiye giriş, tarihçe, bakterilerin sınıflandırılmadaki yeri, enfeksiyöz hastalıklarına ve besin kaynaklı zehirlenmelere yol açan mikroorganizmaların özellikleri ve bunlardan korunma yöntemleri, gıda hijyeni, gıda kontaminasyonları.
Objectives of the Course
It is to gain the knowledge and skills that will enable the students to understand the physical and chemical properties and functions of foods.
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 | To be able to use theoretical and practical knowledge in their own fields with sufficient knowledge in basic health and related professional fields | 2 |
| P2 | Ability to identify, define, interpret, formulate and solve problems in the field; ability to select and apply appropriate analysis and intervention approaches for this purpose | 3 |
| P10 | To be aware of the universal and social effects and legal consequences of field practices | 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 | Course introduction |
| 2 | Proliferation mechanisms of microorganisms |
| 3 | Food-microorganism relationship |
| 4 | Definition of bacteria, yeasts and moulds |
| 5 | Effect of food structure and storage conditions on microorganisms |
| 6 | Foodborne diseases-1 |
| 7 | Midterm |
| 8 | Foodborne diseases-2 |
| 9 | Bacteria causing food poisoning (Toxication) |
| 10 | Bacteria causing 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 | Final Exam |
Textbook or Material
| Resources | 1 |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| 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 |