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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Graduate School
  2. Department of Gastronomy and Culinary Arts
  3. Master of Arts (MA) in Gastronomy and Culinary Arts
  4. Course Structure Diagram with Credits
  5. Modern Food Microbiology Applications
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
GMS509 - Modern Food Microbiology Applications I. SEMESTER 3 +0 6.0
Language of Instruction Türkçe
Course Type Elective Courses
Course Instructor(s) ÖĞR. GÖR. DR. ÜMİT YILMAZ YILDIZ
Mode of Delivery Face to face (in person)
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisites and co-requisites
Courses Recomended There is no recommended optional programme component
Recommended Resources James M. Jay, Modern Food Microbiology
Work Placement Doesn't apply
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 History of microorganisms in Food
Week - 2 Habitat, taxonomy, role, and significance of microorganisms in Foods
Week - 3 Microorganisms in foods
Week - 4 Determining Microorganisms and/or Their Products in Foods
Week - 5 Food Protection and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria
Week - 6 Microbiological indicators and criteria in foods
Week - 7 Advanced food safety in gastronomy
Week - 8 Mid term
Week - 9 Yeast growth
Week - 10 Food protection with microorganisms
Week - 11 Modern microbiological techniques in cusine
Week - 12 Probiotics, prebiotics
Week - 13 Microbiological applications in gastronomy
Week - 14 Final week

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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