| Course Name | General Microbiology |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| FE 201 | Fall | 3 | 2 | 4 | 6 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Required | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| Course Objectives | The course aims to provide basic knowledge of basic properties of microorganisms, growth conditions and nutrition of microorganisms, counting techniques in microbiology, methods in isolation and identification of microorganisms. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course covers microbial classification, basic properties of microorganisms, bakteri sporları, microbial growth, nutrition and metabolism, microbiological counting techniques. |
| Related Sustainable Development Goals | |
|
| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to microbiology | Microbiology: A system's Approach, Third Edition by Marjorie Kelly Cowan, McGraw-Hill Science (Bölüm 1) |
| 2 | Chemistry of Life, History of Microbiology, Microbial Classification and Nomenclature | Microbiology: A system's Approach, Third Edition by Marjorie Kelly Cowan, McGraw-Hill Science (Bölüm 1 ve 2) |
| 3 | Prokaryotic Cell Structure and Function, Properties, morphology, growth of bacteria and archea | Microbiology: A system's Approach, Third Edition by Marjorie Kelly Cowan, McGraw-Hill Science (Bölüm 4) |
| 4 | Prokaryotic Cell Structure and Function, Properties, morphology, growth of bacteria and archea | Microbiology: A system's Approach, Third Edition by Marjorie Kelly Cowan, McGraw-Hill Science (Bölüm 4) |
| 5 | Eukaryotic Cell Structure and Function, Properties, morphology, growth of fungi | Microbiology: A system's Approach, Third Edition by Marjorie Kelly Cowan, McGraw-Hill Science (Bölüm 5) |
| 6 | Algae and Protozoa | Microbiology: A system's Approach, Third Edition by Marjorie Kelly Cowan, McGraw-Hill Science (Bölüm 5) |
| 7 | Viruses | Microbiology: A system's Approach, Third Edition by Marjorie Kelly Cowan, McGraw-Hill Science (Bölüm 6) |
| 8 | Midterm exam | |
| 9 | Microbial metabolism | Microbiology: A system's Approach, Third Edition by Marjorie Kelly Cowan, McGraw-Hill Science (Bölüm 7) |
| 10 | Applied microbiology | Microbiology: A system's Approach, Third Edition by Marjorie Kelly Cowan, McGraw-Hill Science (Bölüm 7) |
| 11 | Nutrional and physical requirements of microorganisms | Microbiology: A system's Approach, Third Edition by Marjorie Kelly Cowan, McGraw-Hill Science (Bölüm 7) |
| 12 | Environmental Factors That Influence Microbes | Microbiology: A system's Approach, Third Edition by Marjorie Kelly Cowan, McGraw-Hill Science (Bölüm 7) |
| 13 | The Study of Microbial Growth | Microbiology: A system's Approach, Third Edition by Marjorie Kelly Cowan, McGraw-Hill Science (Bölüm 8) |
| 14 | Relations between microorganisms | Microbiology: A system's Approach, Third Edition by Marjorie Kelly Cowan, McGraw-Hill Science (Bölüm 11) |
| 15 | Review of the semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Microbiology: A system's Approach, Third Edition by Marjorie Kelly Cowan, Miami University. ISBN: 007352252. McGraw-Hill Science/Engineering/Math |
| Suggested Readings/Materials | Microbiology: Pearson New International Edition: A Laboratory Manual, 10/E by James Cappuccino&Natalie Sherman. ISBN-13: 9781292040394 |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 30 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | 1 | 15 |
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 25 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 70 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 30 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 2 | 32 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 2 | |
| Study Hours Out of Class | 14 | 1 | 14 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | 1 | 25 | |
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 32 | |
| Final Exams | 1 | 45 | |
| Total | 180 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | X | ||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | |||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, | |||||
| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, | |||||
| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, | X | ||||
| 7 | Having professional and ethical awareness, | |||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | X | ||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, | |||||
| 10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), | |||||
| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) | X | ||||
| 12 | Being able to speak a second foreign language at intermediate level. | |||||
| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
