Course Information

Course Name	Turkish	Gıda Mikrobiyolojisi I
	English	Food Microbiology I
Course Code	GID 311	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	5	3	3	-	-
Course Language		Turkish
Course Coordinator		Pervin Başaran Akocak
Course Objectives		1.To teach the interaction of food and microorganisms and factors affecting microbial growth in food 2. To teach factors affecting heat resistance of microorganisms and microbial growth kinetics, 3. To provide an ability to apply knowledge of microbiology on food engineering problems 4. To improve individual learning skills by giving reading assignments 5. To provide an ability to work in teams, an awareness of engineering ethical responsibility, to develop skills in seeking in information from various sources, to provide students a recognition of the need to engage in life-long learning.
Course Description		Microorganisms, important in food industry, factors affecting microbial growth in foods; microbial growth in different food commodities, factors affecting heat resistance of microorganisms, microbial growth kinetics, industrial microbiology, fermentation technologies, Other areas in food industry that uses microorganisms
Course Outcomes		Students who pass the course will be able to 1. Learn the interaction of food and microorganisms 2. Learn the factors affecting microbial growth in food 3. Evaluate microbial growth kinetics 4. Understand the result of microbial growth in various food commodities such as food spoilage, fermentation and food poisoning 5. Demonstrate an awareness of how and what is learned in the classroom applies to industry. 6. Synthesize and integrate information and ideas 7. understand the engineering ethical responsibility 8. work in teams, develop the skills in seeking in information from various sources, 9. Provide a recognition of the need to engage in life-long learning.
Pre-requisite(s)		GID 222 / CEV 222 / GID 222E / CEV 222E
Required Facilities
Other
Textbook
Other References

Courses

Help

About