Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
4BES220Food Microbiology2+0+022

Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Nutrition and Dietetics
Mode of Delivery Face to Face
Type of Course Unit Compulsory
Objectives of the Course To teach the definition of microbiota, the importance of microbiota in nutrition and its effects on health.
Course Content Introduction to microbiota, Anatomical regions and formation of microbiota, Gut microbiota in health and diseases, Functional foods and microbiota, Microbiota, GIS health and intestinal diseases, Effect of exercise on gut microbiota, Microbiota and aging, Obesity and microbiota, Diabetes and microbiota, Cancer and microbiota, and Neurological diseases and microbiota.
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Associate Prof.Dr. Özlem AYTEKİN
Assistants Research Assist. Merve Özvar merve.ozvar@gedik.edu.tr
Work Placement(s) No

Recommended or Required Reading
Resources Lecture notes, current articles
Power Point Ders Notları
Erkmen, Osman (Editör). Food Microbiology, Efil Yayınevi, 6th edn., 2022.
Erkmen, Osman; Bozoglu, T. Faruk. Food Microbiology Principles into Practice. Volume 1: Microorganisms Related to Foods, Foodborne Diseases and Food Spoilage. John Wiley and Sons, Ltd., Chichester, 2016. ISBN: 978-1-119-23776-1, doi.org/10.1002/9781119237860
Erkmen, Osman; Bozoglu, T. Faruk. Food Microbiology Principles into Practice. Volume 2: Microorganisms in Food Preservation and Processing. John Wiley and Sons, Ltd., Chichester, 2016. ISBN: 978-1-119-23776-1, doi.10.1002/9781119237860
Erkmen, Osman. Microbiological Analysis of Foods and Food Processing Environments. Elsevier Inc., London, 2022. ISBN: 9780323916516, 26 Nov 2022.
Erkmen, Osman. Laboratory practices in Microbiology. Elsevier Inc., Oxford, 2021, 292p. ISBN: 978-0-323-91017-0, doi.org/10.1016/B978-0-323-91017-0.09981-9
Lecture powerpoint notes

Course Category
Science %10
Health %90

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 2 28
Hours for off-the-c.r.stud 12 2 24
Mid-terms 1 2 2
Final examination 1 2 2
Total Work Load   Number of ECTS Credits 2 56

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Learns the microorganisms found in foods and the their sources of contamination.
2 Learns the internal and external factors affecting the proliferation of microorganisms in foods.
3 Learns the use of beneficial microorganisms in the production of fermented products.
4 Learns foodborne microbial diseases.
5 Learns microbiological deterioration in foods.
6 Learns the control of microorganisms in foods.
7 Learns the microbiota of the digestive system.
8 Learns about genetically modified organisms.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Introduction to Food Microbiology
2 Microorganisms in Foods and Sources of Contamination
3 Factors Affecting the Reproduction of Microorganisms
4 Metabolism of Food Foods
5 Microbial Spoilage in Food
6 Food Preservation Methods
7 Foodborne Bacterial Diseases
8 Midterm Exam
9 Foodborne Virus and Parasite Diseases
10 Mantar Zehirlenmeleri
11 Fermented Foods-1
12 Fermented Foods-2
13 Digestive System Microbiota
14 Genetically Modified Organisms
15 Final


Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10
C1
C2 2 3 2
C3 4 4 5
C4
C5
C6 2 3 2
C7
C8

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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=118739&curProgID=5610&lang=en