Course Code : MIK 222 

Course Name: Food Microbiology

Weekly lecture and application hours of the course: 2-2

Course description: Factors affecting the reproduction of microorganisms in foods, bacteria pores and indicator microorganisms, fermentation in foods, new used in food microbiology methods and basic microbiological analysis and typical errors in food microbiology, microbiological safety of food in hospitals and health centres

Textbooks and supplementary books:

1- Viruses in Foods (Food Microbiology and Food Safety) (2006) Springer. (Sagar Goyal.)

  1. Foodborne Parasites (Food Microbiology and Food Safety) (2006) Springer (Ynes R. Ortega)

Course Evaluation:

Participation / Attendance : 10%,

Mid-Term Exam : 30%,

Homework : 10%,

Final Exam : 50%,

Attendance is at least 95 % mandatory.