TÜRKÇE
ENGLISH
Information
| Code | SUF222 |
| Name | Microbial Biotechnology in Seafood Processing |
| Semester | 4. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. FATİH ÖZOĞUL |
Course Goal
Teaching and giving information about the microbial biotechnology in seafood processig technology and applying knowledge to food industry
Course Content
Definition, comprehension and history of biotechnology, classification of biotechnology and food biotechnology, growth phases of microorganism, introduction of microbial biotechnology, starter cultures and their application areas, industrial products produced by molds and yeasts,microbial fermentation of seafood, isolation and identification of starter cultures, biotechnological applications used in food industry, organic acid production and their analysis (lactic acid, acetic acid), transgenic organisms
Course Precondition
None
Resources
Lecture notes and internet resource
Notes
Internet
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learning information on seafood microbiology and biotechnology |
| LO02 | Comparing and making comment the information with the concepts of fields of expertise |
| LO03 | Applying information about fields of expertise on food industry |
| LO04 | Learning information about products derived from lactic acid fermentation in microbial biotechnology |
| LO05 | Gained the ability to use microbial biotechnology laboratory and analyse related subject |
| LO06 | Having an ability to report and evaluate the result of laboratory study |
| LO07 | Having the knowledge and skills about starter microorganisms and their culture conditions |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Assessment of data scientifically on fisheries engineering, determining and solving the problems | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution | 4 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Having plan any study related to fisheries science as an individually, managing and consulting. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning | 4 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Improving life-long learning attitude and using the information to the public interest. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources. | 3 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications. | 4 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Using the informatics and communicating technology | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning. | 3 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. | 3 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Modified atmosphere packing (MAP) and its effect on seafood quality | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Classification of biotechnology and food biotechnology | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Growth phases of microorganism | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Introduction to microbial biotechnology | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Starter cultures and their application areas | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Industrial products produced by molds and yeasts | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Products obtained by genetic engineering | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Studying for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Microbial fermentation of seafood | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 10 | Isolation and identification of starter cultures Teoric | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 11 | Isolation and identification of starter cultures Laboratory practice I | Reading literature related to subject and laboratory preparation | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 12 | Isolation and identification of starter cultures Laboratory practice II | Reading literature related to subject and laboratory preparation | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 13 | Biotechnological applications used in food industry | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 14 | Organic acid production and their analysis (lactic acid, acetic acid) | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 15 | Transgenic organisms | Reading literature and lecture notes related to subject | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 16 | Term Exams | Studying for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Studying for exam | Ölçme Yöntemleri: Yazılı Sınav |
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 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||