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FE305

FOOD MICROBIOLOGY

CONTENTS

InstructorProf. Dr. Osman ErkmenDepartment of Food engineeringFaculty of EngineeringUniversity of Gaziantep

Lab AssistantRes. Assist. Şelale Kara

Res. Assist. Derya DursunDepartment of Food engineeringFaculty of EngineeringUniversity of Gaziantep

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FE305 Food MicrobiologyTENTATIVE SCHEDULE OF CLASS ACTIVITIES

2-3 July (5) Introduction to lecture

Food Microbiology -1: Microorganisms, Microbial Growth, Foodborne Diseases and Detection of M.O.’s and Their Toxins

Sep.24/25 (2) Chp.1. Introduction to Food Microbiology

Sep.28(3) Chp.2. Types of MicroorganismsChp.4.1. Microbial Growth CharacteristicsChp.4.2. Microbial Metabolism of Foods

Oct.05(3) Chp.5.1. Intrinsic Factors Effecting Microbial GrowthChp.5.2. Extrinsic Factors Effecting Microbial Growth

Oct.12(3) Chp.6. Bacterial spores and InjuryChp.12.1. Sampling plan and Sample preparation

Oct.19(3) Chp.12.2. Microbial IndicatorsChp.7. Introduction to Foodborne DiseasesChp.8. Foodborne Infection

Nov.02(3) Chp.8. Foodborne InfectionChp.9. Foodborne Toxicoinfection

Nov.09 at 15:30 1st Midterm

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Nov.16(3) Chp.10. Foodborne Intoxication Chp.11. Parasites, Marina Toxins and Viral Food Poisonings

Food Microbiology -2: Microbial Food Spoilage

Nov.23(3) Chp.1. Principles of SpoilageChp.2. Meat and Meat Product SpoilageChp. 3. Eggs and Egg Products Spoilage

Nov.30(3) Chp. 4. Fish SpoilageChp. 5. Milk and Milk Products SpoilageChp. 6. Vegetables and Fruits SpoilageChp. 7. Cereals and Cereal Products SpoilageChp.11. Enymatic and nonenzymatic spoilages

Food Microbiology -3: Food Preservation

Dec.07(3) Chp. 1. Principles of Food PreservationChp. 2. High Temperature Food Preservation

Dec.14 (3) Chp. 3. Low Temperature Food PreservationChp. 5. Other Food Preservation Methods

Dec.21(3) Chp. 8. Modified Atmosphere Food Preservation

Dec.28, at 15:30 2nd Midterm

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Jan.04 (3) Chp.9. Food ingradients and enzymes of microbial originFood Fermentation (from Food Microbiology -4) Food Safety

Final

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Lecture Books• Erkmen, O. and Bozoglu, T.F. Food Microbiology 1:

Microorganisms in Foods, Microbial Growth, Foodborne Diseases and Detection of Microorganisms and their Toxins. İlke Publishing Company, Ankara, ISBN: 978-605-5983-13-0, 336 pages, 2008.

• Erkmen, O. and Bozoglu, T.F. Food Microbiology 2: Food Spoilage. İlke Publishing Company, Ankara, ISBN: 978-605-5983-14-7, 178 pages, 2008.

• Erkmen, O. and Bozoglu, T.F. Food Microbiology 3: Food Preservation. İlke Publishing Company, Ankara, ISBN: 978-605-5983-15-4, 236 pages, 2008.

• Erkmen, O. and Bozoglu, T.F. Food Microbiology 4: Benefical Uses of Microorganisms for Food Preservation and Health. İlke Publishing Company, Ankara, ISBN: 978-605-5983-16-1, 274 pages, 2008.

Laboratory Book• Erkmen, O. Basic Methods for the Microbiological Analysis

of Foods. Nobel Publishing Company, ISBN: 9944-77-055-8, 564 pages, 2007.