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1 FE305 FOOD MICROBIOLOGY CONTENTS Instructor Prof. Dr. Osman Erkmen Department of Food engineering Faculty of Engineering University of Gaziantep Lab.

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Presentation on theme: "1 FE305 FOOD MICROBIOLOGY CONTENTS Instructor Prof. Dr. Osman Erkmen Department of Food engineering Faculty of Engineering University of Gaziantep Lab."— Presentation transcript:

1 1 FE305 FOOD MICROBIOLOGY CONTENTS Instructor Prof. Dr. Osman Erkmen Department of Food engineering Faculty of Engineering University of Gaziantep Lab Assistant Res. Assist. Şelale Kara Res. Assist. Derya Dursun Department of Food engineering Faculty of Engineering University of Gaziantep

2 2 FE305 Food Microbiology TENTATIVE 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 Microorganisms Chp.4.1. Microbial Growth Characteristics Chp.4.2. Microbial Metabolism of Foods Oct.05(3) Chp.5.1. Intrinsic Factors Effecting Microbial Growth Chp.5.2. Extrinsic Factors Effecting Microbial Growth Oct.12(3) Chp.6. Bacterial spores and Injury Chp Sampling plan and Sample preparation Oct.19(3) Chp Microbial Indicators Chp.7. Introduction to Foodborne Diseases Chp.8. Foodborne Infection Nov.02(3) Chp.8. Foodborne Infection Chp.9. Foodborne Toxicoinfection Nov.09 at 15:30 1st Midterm

3 3 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 Spoilage Chp.2. Meat and Meat Product Spoilage Chp. 3. Eggs and Egg Products Spoilage Nov.30(3)Chp. 4. Fish Spoilage Chp. 5. Milk and Milk Products Spoilage Chp. 6. Vegetables and Fruits Spoilage Chp. 7. Cereals and Cereal Products Spoilage Chp.11. Enymatic and nonenzymatic spoilages Food Microbiology -3: Food Preservation Dec.07(3)Chp. 1. Principles of Food Preservation Chp. 2. High Temperature Food Preservation Dec.14 (3)Chp. 3. Low Temperature Food Preservation Chp. 5. Other Food Preservation Methods Dec.21(3) Chp. 8. Modified Atmosphere Food Preservation Dec.28, at 15:30 2 nd Midterm

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

5 5 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: , 336 pages, Erkmen, O. and Bozoglu, T.F. Food Microbiology 2: Food Spoilage. İlke Publishing Company, Ankara, ISBN: , 178 pages, Erkmen, O. and Bozoglu, T.F. Food Microbiology 3: Food Preservation. İlke Publishing Company, Ankara, ISBN: , 236 pages, Erkmen, O. and Bozoglu, T.F. Food Microbiology 4: Benefical Uses of Microorganisms for Food Preservation and Health. İlke Publishing Company, Ankara, ISBN: , 274 pages, Laboratory Book Erkmen, O. Basic Methods for the Microbiological Analysis of Foods. Nobel Publishing Company, ISBN: , 564 pages, 2007.


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