Akademik Dersler - Tanıtım

Last Updated: 30/09/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
BİY242 - Food Microbiology	IV. SEMESTER	2 +2	3.0

Language of Instruction	Türkçe
Course Type	Required Courses
Course Instructor(s)	DR. ÖĞR. ÜYESİ SEREN OĞUZ
Mode of Delivery	This course will only face-to-face training.
Place of Delivery
Used Educational Platforms
Prerequisites
Courses Recomended
Recommended Resources	Food Mıcrobıology, Mıchael P Doyle And Lary R Beuchat 2007.,Ünlütürk, A., Turantaş, F. Gıda Mikrobiyolojisi. Mengi Tan Basımevi, İzmir, 1999.,Uğur,M, Nazlı,B., Bostan,K. Gıda Hijyeni. Teknik yayınları, 2001,Erol,İ. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık, 2007,Pichhardt,K. Gıda Mikrobiyolojisi. Literatür Yayıncılık, 2007 (Çeviri),Adams,M.R., Moss,M.O. Food Microbiology. RSC, 2005
Work Placement
Aims of the Course

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1		Growth, survival and death of microorganisms in food
Week - 2		Spoilage in meat, poultry and seafood
Week - 3		Deterioration in milk and dairy products
Week - 4		Toxigenic Aspergillus spp., Toxigenic Penicillium spp., Fusaria and other toxigenic molds.
Week - 5		Deterioration of vegetables and fruits, spoilage of nuts and grains, foodborne pathogenic bacteria 1
Week - 6		Foodborne pathogenic bacteria 2 and 3.
Week - 7		Epidemiology of foodborne diseases
Week - 8		Foodborne viral pathogens and prions
Week - 9		Preservatives and preservation methods, fermentation.
Week - 10		Foodborne pathogenic bacteria 4
Week - 11		Food and waterborne parasites
Week - 12		Advanced techniques in food microbiology
Week - 13		Food safety systems
Week - 14		Hygiene

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Assessment Method and Passing Requirements
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