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Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| BIOTECHNOLOGY (MASTER) (WITH THESIS) (INTERDISCIPLINARY) | |
| Code | BT557 |
| Name | Industrial Microbiology and Food Industry |
| 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 | Yüksek Lisans Dersi |
| 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 the lecture is to give students information about the fundamental concepts and applications of industrial microbiology.
Course Content
Introduction, Industrially important microorganisms, Fermentation systems, Starter cultures and preperation of starter cultures, Industrial microbiology and food industry
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the important microorganisms used in industrial microbiology. |
| LO02 | Knows the fermentation and fermentation products. |
| LO03 | Knows the relationship between microorganisms and production of industrial product. |
| LO04 | Respects professional ethics and gains the general understanding of life long learning |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Based on undergraduate level qualifications, they develop their knowledge at the level of expertise in the same or a different field. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Knows the ethical rules to be considered while obtaining biotechnological products. | |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | To identifiy the interdisciplinary interaction of the field and to solve use of the methods. | |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Interpret the knowledge gained in the field by integrating the information from different disciplines and creates new information | |
| PLO05 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops new strategic approaches for solving complex problems that are encountered in applications related to the field. | |
| PLO06 | Yetkinlikler - Öğrenme Yetkinliği | To teach the social, scientific, cultural and ethical values during the collection, interpretation, implementation and announcement of the data related to the field. | 4 |
| PLO07 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To solve the problems encountered in the field and cominicate by using research methods. | |
| PLO08 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Establishes functional interaction by using strategic decision-making processes in solving the problems encountered in the field. | |
| PLO09 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | He / she defends his / her original opinions in discussing the subjects in his / her field and establishes an effective communication showing his / her competence in the field. | |
| PLO10 | Yetkinlikler - Alana Özgü Yetkinlik | To gain the ability to develop and deepen the knowledge in the field of biotechnology | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and significance of industrial microbiology | Reviewing references | |
| 2 | Industrially important microorganisms: Yeasts | Reviewing references | |
| 3 | Industrially important microorganisms: Bacteria | Reviewing references | |
| 4 | Industrially important microorganisms: Moulds | Reviewing references | |
| 5 | Fermentation systems | Reviewing references | |
| 6 | Starter cultures and preperation of starter cultures | Reviewing references | |
| 7 | Starter cultures and preperation of starter cultures | Reviewing references | |
| 8 | Mid-Term Exam | ||
| 9 | Industrial microbiology and food industry: Production of organic acids | Reviewing references | |
| 10 | Industrial microbiology and food industry: Production of bakers yeast and single cell proteins | Reviewing references | |
| 11 | Industrial microbiology and food industry: Production of yeast autolysates, amino acids and vitamins | Reviewing references | |
| 12 | Industrial microbiology and food industry: Microbial transformations | Reviewing references | |
| 13 | Genetically modified microorganisms | Reviewing references | |
| 14 | Recent developments in industrial microbiology | Reviewing references | |
| 15 | Student presentations | Reviewing references | |
| 16 | Term Exams | ||
| 17 | Term Exams |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 6 | 84 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 2 | 6 | 12 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 12 | 12 |
| Total Workload (Hour) | 142 | ||
| Total Workload / 25 (h) | 5,68 | ||
| ECTS | 6 ECTS | ||