TÜRKÇE
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Information
| Unit | ADANA VOCATIONAL SCHOOL |
| Code | SUT116 |
| Name | Wine Microbiology |
| Term | 2018-2019 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-1 (T-A) (17 Week) |
| ECTS | 5 ECTS |
| National Credit | 2.5 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. BERFU GELEN |
| Course Instructor |
Öğr. Gör. Dr. BERFU GELEN
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
By microorganisms in food spoilage and human health risk with processed foods, different products used during the introduction of micro-organisms and beneficial characteristics, disclosure characteristics, to have sufficient information on sources of contamination.
Course Content
Definition of microbiology, the historical development of microbiology, taxonomy of microorganisms in space, the cell structure, prokaryotic and eukaryotic cells, Microscopes, nomenclature and classification of microorganisms, microorganisms and microbial forms of nutrition, metabolism, metabolism, fundamental ways, the acquisition of energy by fermentation.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Students explain why and how microbial contamination occurs. |
| LO02 | Students explain the optimum conditions of development of microorganisms. |
| LO03 | Students describe the general properties of microorganisms |
| LO04 | Students identify the prokaryotic cell. |
| LO05 | Students identify the eukaryotic cell. |
| LO06 | Students recognize and distinguish microscopes. |
| LO07 | Students list microorganisms according to their systematic names |
| LO08 | Mid term exam |
| LO09 | Students classify the bacteria in the group of important microorganisms in food. |
| LO10 | Students classify the fungi in the group of important microorganisms in food. |
| LO11 | Students can classify the virus in the group of important microorganisms in food. |
| LO12 | Students give an idea about the relationship between microorganisms and nutrients. |
| LO13 | Students will be able to understand the importance of microorganisms in wine production. |
| LO14 | Students will be able to understand the importance of microorganisms in wine production. |
| LO15 | Students will be able to understand the importance of microorganisms in wine production. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Description of the wine production sector to define the data required for the solution of the problems , can effectively collect and use ; theoretical knowledge to practical applications. | 0 |
| PLO02 | - | To have computer ability nad apply, and use his ability in technical field. To apply all learned about grape and winemaking. | 0 |
| PLO03 | - | Managing process which is necessary and understand to developing ability permanently | 0 |
| PLO04 | - | Ability of using knowledge in field of application. Entrepreneurship ability. | 0 |
| PLO05 | - | Graduated student has ethic and responsible senses. He has self confidence and can achieve duties which given | 0 |
| PLO06 | - | To understand necessary of developing ability permanently | 0 |
| PLO07 | - | Having efficient communication ability İn Turkish and English. Using means of media and İnformatiom communication. | 0 |
| PLO08 | - | When encounter problem that relation with his field, he can develop solution method. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition of microbiology, the historical development of microbiology | Reading of the papers about the lecture | |
| 2 | Taxonomy of microorganisms | Reading of the papers about the lecture | |
| 3 | Cell structure | Reading of the papers about the lecture | |
| 4 | Prokaryotic cell structure | Reading of the papers about the lecture | |
| 5 | Eukaryotic cell structure | Reading of the papers about the lecture | |
| 6 | Microscopes | Reading of the papers about the lecture | |
| 7 | Nomenclature and classification of microorganisms | Reading of the papers about the lecture | |
| 8 | Mid-Term Exam | vReading of the papers about the lecture | |
| 9 | important microorganisms in foods- Bacteria | Reading of the papers about the lecture | |
| 10 | Important microorganisms in foods-Fungi | Reading of the papers about the lecture | |
| 11 | Important microorganisms in foods- viruses | Reading of the papers about the lecture | |
| 12 | Feeding patterns of microorganisms and microbial metabolism | Reading of the papers about the lecture | |
| 13 | Introduction to the microorganisms involved in winery | Reading of the papers about the lecture | |
| 14 | Development of microorganisms involved in wine production | Reading of the papers about the lecture | |
| 15 | Microorganisms involved in wine production | Reading of the papers about the lecture | |
| 16 | Term Exams | Reading of the papers about the lecture | |
| 17 | Term Exams | Reading of the papers about the lecture |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |