FDE311 FOOD MICROBIOLOGY
| Course Code: | 5730311 |
| METU Credit (Theoretical-Laboratory hours/week): | 3 (3.00 - 0.00) |
| ECTS Credit: | 5.0 |
| Department: | Food Engineering |
| Language of Instruction: | English |
| Level of Study: | Undergraduate |
| Course Coordinator: | Prof.Dr. YEŞİM SOYER KÜÇÜKŞENEL |
| Offered Semester: | Fall and Spring Semesters. |
Course Objectives
To provide basic knowledge of cells, bacteria, viruses, yeast and filamentous fungi related to foods. The main objectives are to gain an ability to apply knowledge of microbiology. The student will be able to assess the microbial quality of foods, sources and effects of food-borne pathogens and their control in foods, factors influencing microbial growth in foods, importance of microbial sporulation and injury, microbial spoilage and preservative measures
Course Content
Relationship of microorganisms to foods. Characteristics of predominant microorganisms in foods. Sources and significance of microorganisms in foods. Food born pathogens. Indices of food sanitary quality and microbiological standards. Presence of viruses in foods. Sporulation and sporulating organisms in foods.
Course Learning Outcomes
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Students will be able to apply their basic microbiology knowledge to understand interactions between microorganisms and food systems
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Students will gain knowledge on importance of foodborne pathogens and food safety
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Students will recognize interrelationships among problems and issues and will learn how to bring information from outside sources
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Students will be able to scale down information to what is important, demonstrate ability to learn independently and share information with others.
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 | ✔ | |||