TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM676 |
| Name | Food Spoilage Yeasts |
| Term | 2018-2019 Academic Year |
| Term | Spring |
| 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. HÜSEYİN ERTEN |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The objective of this course is to teach food spoilage yeasts
Course Content
Characteristics and properties of foodborne yeasts, Classification of yeasts, Ecology, Metabolsim, Growth, life cycle and death, Yeast inhibition and inactivation, Yeasts in various types of foods and food spoilage yeasts, detection and enumeration, identification, recent developments
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the yeast physiology |
| LO02 | Knows yeasts found in foods and knows potential food spoilage yeasts in raw materials and processed foods |
| LO03 | Knows the relationship between food spoilage yeasts and environmental factors leading to spoilage |
| LO04 | Knows yeasts isolation, enumeration and identification methods |
| LO05 | Adapts the teamwork and has respect for professional ethics and life long learning |
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 | Characteristics and properties of foodborne yeasts, Classification of yeasts | Revieweing the references and reading related chapters of books | |
| 2 | Yeast ecology | Revieweing the references and reading related chapters of books | |
| 3 | Yeast metabolsim | Revieweing the references and reading related chapters of books | |
| 4 | Growth, life cycle and death, Yeast inhibition and inactivation | Revieweing the references and reading related chapters of books | |
| 5 | Yeasts in various types of foods and food spoilage yeasts | Revieweing the references and reading related chapters of books | |
| 6 | Yeasts in various types of foods and food spoilage yeasts | Revieweing the references and reading related chapters of books | |
| 7 | Yeasts in various types of foods and food spoilage yeasts | Revieweing the references and reading related chapters of books | |
| 8 | Mid-Term Exam | Review for the exam | |
| 9 | Yeasts in various types of foods and food spoilage yeasts | Revieweing the references and reading related chapters of books | |
| 10 | Yeasts in various types of foods and food spoilage yeasts | Revieweing the references and reading related chapters of books | |
| 11 | Yeasts in various types of foods and food spoilage yeasts | Revieweing the references and reading related chapters of books | |
| 12 | Yeast detection and enumeration | Revieweing the references and reading related chapters of books | |
| 13 | Yeast identification | Revieweing the references and reading related chapters of books | |
| 14 | Recent developments | Revieweing the references and reading related chapters of books | |
| 15 | Students presenations | Revieweing the references and reading related chapters of books | |
| 16 | Term Exams | Review for the exam | |
| 17 | Term Exams | Review for the exam |