COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Microbial Biotechnology in Seafood Processing SUF   222 4 2 2 3

Prerequisites and co-requisites Yok
Recommended Optional Programme Components None

Language of Instruction Turkish
Course Level First Cycle Programmes (Bachelor's Degree)
Course Type
Course Coordinator Prof.Dr. Fatih ÖZOĞUL
Instructors
Prof.Dr.FATİH ÖZOĞUL1. Öğretim Grup:A
 
Assistants
Goals
Teaching and giving information about the microbial biotechnology in seafood processig technology and applying knowledge to food industry
Content
Definition, comprehension and history of biotechnology, classification of biotechnology and food biotechnology, growth phases of microorganism, introduction of microbial biotechnology, starter cultures and their application areas, industrial products produced by molds and yeasts,microbial fermentation of seafood, isolation and identification of starter cultures, biotechnological applications used in food industry, organic acid production and their analysis (lactic acid, acetic acid), transgenic organisms

Learning Outcomes
1) Learning information on seafood microbiology and biotechnology
2) Comparing and making comment the information with the concepts of fields of expertise
3) Applying information about fields of expertise on food industry
4) Learning information about products derived from lactic acid fermentation in microbial biotechnology
5) Gained the ability to use microbial biotechnology laboratory and analyse related subject
6) Having an ability to report and evaluate the result of laboratory study
7) Having the knowledge and skills about starter microorganisms and their culture conditions
8)
9)
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Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345
1
Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications.
X
2
2. Assessment of data scientifically on fisheries engineering, determining and solving the problems
X
3
3. Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques.
X
4
4. Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution
X
5
5. Having plan any study related to fisheries science as an individually, managing and consulting.
X
6
6.Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning
X
7
7. Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication.
X
8
8. Improving life-long learning attitude and using the information to the public interest.
9
9. Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources.
X
10
10. Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications.
X
11
11. Using the informatics and communicating technology
12
12. Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning.
13
13. Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas.
X
14
14. Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field
X
15
15. Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 Modified atmosphere packing (MAP) and its effect on seafood quality Reading literature and lecture notes related to subject Lecture
Discussion
2 Classification of biotechnology and food biotechnology Reading literature and lecture notes related to subject Lecture
Discussion
3 Growth phases of microorganism Reading literature and lecture notes related to subject Lecture
Discussion
4 Introduction to microbial biotechnology Reading literature and lecture notes related to subject Lecture
Discussion
5 Starter cultures and their application areas Reading literature and lecture notes related to subject Lecture
Discussion
6 Industrial products produced by molds and yeasts Reading literature and lecture notes related to subject Lecture
Discussion
7 Products obtained by genetic engineering Reading literature and lecture notes related to subject Lecture
Discussion
8 Mid-Term Exam Studying for exam
9 Microbial fermentation of seafood Reading literature and lecture notes related to subject Lecture
Discussion
Drilland Practice
10 Isolation and identification of starter cultures Teoric Reading literature and lecture notes related to subject Lecture
Discussion
Drilland Practice
11 Isolation and identification of starter cultures Laboratory practice I Reading literature related to subject and laboratory preparation Lecture
Discussion
Drilland Practice
12 Isolation and identification of starter cultures Laboratory practice II Reading literature related to subject and laboratory preparation Lecture
Discussion
Drilland Practice
13 Biotechnological applications used in food industry Reading literature and lecture notes related to subject Lecture
Discussion
Drilland Practice
14 Organic acid production and their analysis (lactic acid, acetic acid) Reading literature and lecture notes related to subject Lecture
Discussion
Drilland Practice
15 Transgenic organisms Reading literature and lecture notes related to subject Lecture
Discussion
Drilland Practice
16-17 Term Exams Studying for exam

Recommended or Required Reading
Textbook
Additional Resources