TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM529 |
| Name | The Microorganisms which are Used for Production of Some Foods |
| Term | 2018-2019 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ZERRİN ERGİNKAYA |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
information about microorganism cultures used in some foods, general properties, metabolites produced, production methods, antimicrobial effects on development of pathogenic microorganisms, commercially sold microorganism cultures and their functions in foods
Course Content
Microorganism cultures used in some foods, general properties, metabolites produced, production methods, antimicrobial effects on the development of pathogenic microorganisms, commercially microorganism cultures and functions in foods
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | learn the general purpose and scope of the course |
| LO02 | Learns starter culture and usage purposes in foods |
| LO03 | Learns the selection of starter culture and criteria of starter cultures |
| LO04 | Learns the metabolites, antimicrobial properties |
| LO05 | learns the antibiotic resistance |
| LO06 | learns the production methods |
| LO07 | Learns the bacteria used as starter culture and general characteristics |
| LO09 | Learns the lactic acid bacteria |
| LO10 | Learns the lactic acid bacteria |
| LO11 | Learns the propionic acid bacteria |
| LO12 | Learns the other bacteria |
| LO13 | Learns the yeasts |
| LO14 | Learns the molds |
| LO15 | Learns the probiotics |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | |
| PLO02 | - | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | - | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | - | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | - | Performs independent studies related to the field of food engineering. | |
| PLO06 | - | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | - | Leads the way in solving problems In food engineering fields. | |
| PLO08 | - | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | - | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | - | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | - | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | - | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | - | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | - | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | - | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | General information about the course | literature review | |
| 2 | Definition of starter culture, use in foods | literature review | |
| 3 | Starter culture selection and criteria | literature review | |
| 4 | produce metabolites, antimicrobial properties | literature review | |
| 5 | Antibiotic resistance | literature review | |
| 6 | Production methods | literature review | |
| 7 | Bacteria used as starter culture and general characteristics | literature review | |
| 8 | Mid-Term Exam | course notes and books | |
| 9 | Lactic acid bacteria | literature review | |
| 10 | Lactic acid bacteria | literature review | |
| 11 | Propionic acid bacteria | literature review | |
| 12 | Other bacteria | literature review | |
| 13 | Yeasts | literature review | |
| 14 | Molds | literature review | |
| 15 | Probiotics | literature review | |
| 16 | Term Exams | course notes and books | |
| 17 | Term Exams | course notes and books |