Introductory Microbiology for Food Engineers

Course Code:

FDE 203

Course Period:

Autumn

Course Type:

Core

Credits:

3

Theoric:

2

Practice:

0

Laboratory Hour:

2

ECTS:

6

Course Language:

English

Course Coordinator:

F. Yeşim Ekinci

Courses given by:

F. Yeşim Ekinci

Course Objectives:

To ensure that the students gain basic biology and microbiology background at a theoretical as well as practical level, that they have the capability to design and carry out experiments in microbiology field and thus to provide effective solutions to questions and problems that they may face in the future

Course Content:

Cultivation, identification and control of microorganisms; classification of bacteria; bacterial morphology, biochemistry and physiology; interaction of various bacterial species their environment; bacteriophages; microbial pathogenicity; microbial genomes; microbial engineering with reference to production of biomass, amino acids, antibiotics, enzymes, and organic acids.

Course Methodology:

1: Lecture by instructor, 2: Lecture by instructor with class discussion, 4: Use of simulations, 6: Reading assignment, 7: Laboratory work

Course Evaluation Methods:

A: Written exam, B: Multiple-choice exam, D: Experiment report, E: Homework,

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Course Learning Outcomes

Course Learning Outcomes	Detailed Program Outcomes	Teaching Methods	Assessment Methods
To ensure that the students gain basic biology and microbiology background at a theoretical level	5b,6a,6c,7c,7e	1,2,4,6,7	A,B,C,D,E
To ensure that the students gain the capability to design and carry out experiments in microbiology area and thus to provide effective solutions to questions and problems that they may face	5b,6a,6c,7b,7c,7e,8b,11a	1,2,4,6,7	A,B,C,D,E
The ability to design and perform independent experiments and to analyze and interpret the experimental results and to write report	5b,6a,6c,7c,7e,8a,8b,9a	1,2,4,6,7	A,B,C,D,E
An awareness of professional and ethical responsibility as well as public responsibility in laboratory analysis	5b,6a,6c,7c,7e,8a,9a	1,2,4,6,7	D,E
The ability to define microbiological rules and tools in laboratory	5b,6a,6c,7c,7e	1,2,4,6,7	A,B,D,E

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Lecture:The Microbial World and You: Brief History of Microbiology, Microbes and Human Welfare, Microbes and Human Disease Laboratory: Laboratory Safety	Lecture Notes Laboratory Notes
2	Lecture: Chemical Principles: The Structure of Atoms, How Atoms Form Molecules: Chemical Bonds, Chemical Reactions,Inorganic Compounds,Organic Compounds Laboratory: Use and care of the microscope, wet- mount, hanging-drop techniques, staining methods: simple staining: direct and negative staining	Lecture Notes Laboratory Notes
3	Lecture: Observing Microorganisms Through a Microscope: Units of Measurement,Microscopy: The Instruments,Preparation of Specimens for Light Microscopy, Staining Techniques Laboratory: Differential staining techniques: gram staining, acid-fast staining, flagella and endospore staining	Lecture Notes Laboratory Notes
4	Lecture: Functional Anatomy of Prokaryotic and Eukaryotic Cells Laboratory: Morphologic unknown, cultivation of bacteria, transfer of bacteria: aseptic technique, isolation of bacteria by dilution techniques	Lecture Notes Laboratory Notes
5	Lecture: Microbial Growth: The Requirements for Growth,Culture Media,Obtaining Pure Cultures,Preserving Bacterial Cultures,The Growth of Bacterial Cultures Laboratory: Special Media for isolating bacteria	Lecture Notes Laboratory Notes
6	Lecture: The Control of Microbial Growth:-The Terminology of Microbial Control,The Rate of Microbial Death,Physical Methods of Microbial Control,Chemical Methods of Microbial Control Laboratory: Microbial Growth (Oxygen and the growth of bacteria, bacterial growth curve, effects of osmotic pressure and pH on growth of yeasts and bacteria )	Lecture Notes Laboratory Notes
7	Exam 1
8	Lecture: Microbial Metabolism: Catabolic and Anabolic Reactions, Enzymes, Energy Production Laboratory: Control of Microbial Growth (Heat and UV Radiation) Disinfectants, antiseptics, antimicrobial drugs, determination of antimicrobial activity	Lecture Notes Laboratory Notes
9	Lecture: Carbohydrate,Lipid and Protein Catabolism Laboratory: Microbial metabolism (Biochemical tests: Carbohydrate catabolism, protein catabolism, respiration...)	Lecture Notes Laboratory Notes
10	Lecture: Microbial Genetics: Structure and Function of the Genetic Material,The Regulation of Bacterial Gene Expression Laboratory: Genomic DNA isolation from bacteria	Lecture Notes Laboratory Notes
11	Exam 2
12	Lecture: Mutation: Change in the Genetic Material,Genetic Transfer and Recombination Laboratory: DNA isolation	Lecture Notes Laboratory Notes
13	Lecture: Biotechnology and Recombinant DNA:Introduction to Biotechnology,Tools of Biotechnology,Techniques of Genetic Engineering,Applications of Genetic Engineering,Safety Issues and The Ethics of Genetic Engineering Laboratory: Agarose Gel Electrophoresis	Lecture Notes Laboratory Notes
14	Lecture: Classification of Microorganisms	Lecture Notes
15

Recommended Sources

RECOMMENDED SOURCES
Textbook	Lecture Notes, Lab Handouts (for experiments)
Additional Resources	Microbiology an Introduction ( Tortora, Funke, Case) Laboratory Experiments in Microbiology ( Johnson Case)

Material Sharing

MATERIAL SHARING
Documents	Moodle
Assignments	Moodle/Turnitin

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Mid-terms	2	30
Lab Quizes	9	5
Lab Reports	6	25
Assignments	5	10
Total		70
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		30
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		70
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM OUTCOMES
No	Program Learning Outcomes
1a	Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline,
1b	Ability to use theoretical and applied knowledge in these areas in complex engineering problems.
2a	Ability to identify, formulate, and solve complex engineering problems,
2b	Ability to select and apply proper analysis and modeling methods for this purpose.
3a	Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result,
3b	Ability to apply modern design methods for this purpose.
4a	Ability to devise, select and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice.
4b	Ability to employ information technologies effectively.
5a	Ability to design experiments for investigating complex engineering problems or discipline specific research questions,
5b	Ability to conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.	√
6a	Ability to work efficiently in intra-disciplinary teams,	√
6b	Ability to work efficiently in multi-disciplinary teams,
6c	Ability to work individually.	√
7a	Ability to communicate effectively in Turkish, both orally and in writing,
7b	Knowledge of a minimum of one foreign language,	√
7c	Ability to write effective reports and comprehend written reports, prepare design and production reports,	√
7d	Ability to make effective presentations,
7e	Ability to give and receive clear and intelligible instructions.
8a	Recognition of the need for lifelong learning, ability to access information, ability to follow developments in science and technology,	√
8b	Ability to continue to educate him/herself.	√
9a	Consciousness to behave according to ethical principles and professional and ethical responsibility.	√
9b	Knowledge on standards used in engineering practice.
10a	Knowledge about business life practices such as project management, risk management, change management.
10b	Awareness in entrepreneurship and innovation.
10c	Knowledge about sustainable development.
11a	Knowledge about the global and social effects of engineering practices on health, environment, and safety,	√
11b	Knowledge about contemporary issues of the century reflected into the field of engineering.
11c	Awareness of the legal consequences of engineering solutions.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Lecture	14	2	28
Laboratory	12	3	36
Laboratory Quizzes	9	0.1	0.9
Laboratory Reports	6	7	36
Laboratory Results Screening	6	1	6
Hours for off-the-classroom study (Pre-study, practice)	14	2	28
Midterm – Pre-study Exam	2	15	30
Midterm – Pre-study Exam	2	1	2
Final – Pre-study Exam	1	28	28
Final – Pre-study Exam	2	1	2
Total Work Load			174.9
Total Work Load / 25 (h)			6.99
ECTS Credit of the Course			7

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Introductory Microbiology for Food Engineers

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