1. FIRST CYCLE - BACHELOR'S DEGREE
  2. SCHOOL OF APPLIED SCIENCES 
  3. ORGANIC FARMING BUSINESSS DEPARTMENT
  4. 422 ORGANIC FARMING MANAGEMENT(Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
Print

COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
OTI 120GENERAL MICROBIOLOGY2 + 14th Semester5

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective To present the basic knowledge of relationship of microorganisms (bacteria, yeast, mold, viruses, algae, protozoan) with agriculture-based foodstuffs. To present basic microbiology knowledge with practical applications and improve the skills.
Course Content Introduction of the course, locations of the microorganisms in nature, prokaryotic and eukaryotic cell, Growth of bacteria, mold and yeasts, media and sterilization, factors affecting onto the growth of microorganisms, Cell Structure: Bacteria nucleus, Cell Structure: Cytoplasm and its forms, Cell Structure: Cell Wall, Gram (+) and Gram (-) cell Wall structure, isolation, identification, taxonomy, virus, algae, protozoan, metabolism and energy recovery, antigen-anticor reactions.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
20Have knowledge on the history of microbiology, morphology of prokaryotes and eukaryotes and learn the rules to be obeyed and equipment existed at the laboratory. Identify the cell structures of prokaryotic, eukaryotic microorganisms and microscopic techniques. Learn the external microbial growth factors and sterilization methods. Have knowledge physiology microorganisms, propagation, and microscopic mold observation. Learn microbial metabolism, energy production, and gram staining techniques. Learn the microbial culture techniques and microbial ecology with motion test and counting with Thoma slides. Have knowledge on cultivation methods at microorganisms. Learn the methods of microbial classification and methylene and resazurine reducing test.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10
LO 02011211     
Sub Total11211     
Contribution1121100000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Assignments14228
Mid-terms122
Final examination122
Presentation (Student)14228
Practice (Lab, Professional Skills)14228
Total Work Load

ECTS Credit of the Course





130

5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Spring1GURBET ÇELİK TURGUT
Details 2022-2023 Spring1GURBET ÇELİK TURGUT
Details 2021-2022 Spring1GURBET ÇELİK TURGUT
Details 2020-2021 Spring1GURBET ÇELİK TURGUT
Details 2019-2020 Spring1GURBET ÇELİK TURGUT
Details 2018-2019 Spring2GURBET ÇELİK TURGUT
Details 2017-2018 Spring2SİNAN UZUNLU
Details 2016-2017 Spring2SİNAN UZUNLU


Print

Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
OTI 120 GENERAL MICROBIOLOGY 2 + 1 1 Turkish 2023-2024 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Asts. Prof. Dr. GURBET ÇELİK TURGUT gurbetc@pau.edu.tr UBYO A0020 %70
Goals To present the basic knowledge of relationship of microorganisms (bacteria, yeast, mold, viruses, algae, protozoan) with agriculture-based foodstuffs. To present basic microbiology knowledge with practical applications and improve the skills.
Content Introduction of the course, locations of the microorganisms in nature, prokaryotic and eukaryotic cell, Growth of bacteria, mold and yeasts, media and sterilization, factors affecting onto the growth of microorganisms, Cell Structure: Bacteria nucleus, Cell Structure: Cytoplasm and its forms, Cell Structure: Cell Wall, Gram (+) and Gram (-) cell Wall structure, isolation, identification, taxonomy, virus, algae, protozoan, metabolism and energy recovery, antigen-anticor reactions.
Topics
WeeksTopics
1 Introduction to general microbiology
2 General aspects of microorganisms and classification
3 Microbial growth and nutrition
4 Differentiation of prokaryotic and eukaryotic cells
5 Viruses and bacteriophages
6 Microbial growth and surviving mechanisms 01 General aspects
7 Microbial growth and surviving mechanisms 02 effecting parameters
8 Microbial growth and surviving mechanisms 03 kinetics
9 Microbial growth and surviving mechanisms 04 hurdle concept
10 Microbial growth and surviving mechanisms 05 media
11 basic metabolism
12 sporulation and germination
13 yeasts and moulds
14 bacterial genetic
Materials
Materials are not specified.
Resources
ResourcesResources Language
Arda, M. 2000. Temel Mikrobiyoloji; Genişletilmiş İkinci Baskı. Medisan Yayın Serisi no 46, Ankara. 548 sTürkçe
Çakmakçı, L., Karahan, A.G. 1995. Mikrobiyolojiye Giriş. ISVAK Yayın no: 5. 227 s.Türkçe
Tunail, N., 2009. Mikrobiyoloji. Pelin Ofset Tipo Matbaacılık San. ve Tic. Ltd. Şti, Ankara 434 s.Türkçe
Temiz, A. 2000. Genel Mikrobiyoloji Uygulama Teknikleri; Üçüncü Baskı. Hatiboğlu Yayınevi, Ankara. 291 s. Türkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes