FDE305 FOOD MICROBIOLOGY LAB.
| Course Code: | 5730305 |
| METU Credit (Theoretical-Laboratory hours/week): | 1 (0.00 - 2.00) |
| ECTS Credit: | 1.0 |
| Department: | Food Engineering |
| Language of Instruction: | English |
| Level of Study: | Undergraduate |
| Course Coordinator: | Prof.Dr. YEŞİM SOYER KÜÇÜKŞENEL |
| Offered Semester: | Fall Semesters. |
Course Objectives
Encourage students to develop skills to select material and related experimental methodology, to analyze and interpret data on microbiological quality of food materials, effective use of microorganisms to produce foods and to design effective procedures to control pathogens.
Course Content
Basic techniques for handling microorganisms in the laboratory. Methods for obtaining pure cultures, enumeration, detection and control of microorganisms in foods through case studies. Assessment of quality by microbiological analysis.
Course Learning Outcomes
The student will be able to
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reach information regarding the completion of a given experimental task to analyze different characteristics of microorganisms that would be important in food systems.
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know time management and how to share work in a team.
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gain an understanding of professional and ethical responsibility.
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use laboratory tools to examine microorganisms.
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use knowledge on reflecting the data that were gathered in experiments through laboratory report writing.
Program Outcomes Matrix
| Contribution | |||||
| # | Program Outcomes | No | Yes | ||
| 1 | An ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics | ✔ | |||
| 2 | An ability to apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors | ✔ | |||
| 3 | An ability to communicate effectively with a range of audiences | ✔ | |||
| 4 | An ability to recognize ethical and professional responsibilities in engineering situations and make informed judgments, which must consider the impact of engineering solutions in global, economic, environmental, and societal contexts | ✔ | |||
| 5 | An ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives | ✔ | |||
| 6 | An ability to develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions | ✔ | |||
| 7 | An ability to acquire and apply new knowledge as needed, using appropriate learning strategies | ✔ | |||