TÜRKÇE
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Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (PhD) | |
| Code | GM678 |
| Name | Molecular Methods in Microbiology of Fermentation |
| 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 aim of this lecture to give information about the molecular methods used to analyze microorganisms which are effective in food fermentations.
Course Content
Dairy fermentations, wine-beer fermentations, vegetable fermentations, molecular techniques in food fermentation, bioinformatics, DNA based molecular identification methods
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | To provide the students with a user-level knowledge of the latest molecular techniques |
| LO02 | Knows the analysis of microorganisms and their activity in complex fermentations |
| LO03 | Knows the fruits-vegetables, dairy, sourdough, wine and beer fermentations |
| LO04 | Knows the probiotics and their nucleic acid based analyzes method. |
| LO05 | Having knowledge about bioinformatic analyzes. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields. | |
| PLO02 | - | Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas. | |
| PLO03 | - | Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. | |
| PLO04 | - | Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject. | |
| PLO05 | - | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | |
| PLO06 | - | Gains high level skills to use research methods in studies related to Food Engineering. | |
| PLO07 | - | Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field. | |
| PLO08 | - | Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work. | |
| PLO09 | - | Performs leadership in environments that require the analysis of original and interdisciplinary problems. | |
| PLO10 | - | Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making. | |
| PLO11 | - | Examines and develops the social relations and the norms that direct these relations from a critical point of view. | |
| PLO12 | - | In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering. | |
| PLO13 | - | Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level. | |
| PLO14 | - | Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives. | |
| PLO15 | - | Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. | |
| PLO16 | - | Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Molecular techniques in food fermentation: principles and applications | Lecturing, class discussion, audio-video and internet presentations | |
| 2 | Molecular techniques in food fermentation: principles and applications | Lecturing, class discussion, audio-video and internet presentations | |
| 3 | Dairy products | Lecturing, class discussion, audio-video and internet presentations | |
| 4 | Sourdough fermentations | Lecturing, class discussion, audio-video and internet presentations | |
| 5 | Vegetable fermentations | Lecturing, class discussion, audio-video and internet presentations | |
| 6 | Wine fermentation | Lecturing, class discussion, audio-video and internet presentations | |
| 7 | Beer production | Lecturing, class discussion, audio-video and internet presentations | |
| 8 | Mid-Term Exam | ||
| 9 | Other fermentations | Lecturing, class discussion, audio-video and internet presentations | |
| 10 | Other fermentations | Lecturing, class discussion, audio-video and internet presentations | |
| 11 | Probiotics: lessons learned from nucleic acid-based analysis of bowel communities | Lecturing, class discussion, audio-video and internet presentations | |
| 12 | Probiotics: lessons learned from nucleic acid-based analysis of bowel communities | Lecturing, class discussion, audio-video and internet presentations | |
| 13 | Bioinformatics for DNA sequence-based microbiota analyses | Lecturing, class discussion, audio-video and internet presentations | |
| 14 | Bioinformatics for DNA sequence-based microbiota analyses | Lecturing, class discussion, audio-video and internet presentations | |
| 15 | Role of bacterial omics in food fermentation | Lecturing, class discussion, audio-video and internet presentations | |
| 16 | Term Exams | ||
| 17 | Term Exams |