TÜRKÇE
ENGLISH
Information
| Code | GM665 |
| Name | Yeast Physiology and Biotechnology |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 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 |
1 |
Course Goal / Objective
The aim of this course is to give information on the yeasts physiology and their usage in industry.
Course Content
Introduction, Yeast physiolgy, yeast genetics, ethyl alcohol fermentation, starter cultures, use of yeasts in food and beverage industry.
Course Precondition
none
Resources
Graeme M. Walker is the author of Yeast Physiology and Biotechnology, published by Wiley. Brown, A. J., Tuite, M. F. (1998). Yeast gene analysis. Academic Press. Kurtzman, C. P., Fell, J. W., Boekhout, T. (Eds.). (2011). The yeasts: a taxonomic study. Elsevier. de Winde, J. H. (Ed.). (2003). Functional genetics of industrial yeasts (Vol. 2). Springer Science Business Media. Deak, T. (2007). Handbook of food spoilage yeasts. CRC press.
Notes
handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the yeast physiology. |
| LO02 | Has the knowledge about the usage of yeasts in food industry and primary and secondary products formed by yeasts. |
| LO03 | Has the ability to use yeast as a starter culture/s for the targeted fermentation product. |
| LO04 | Adapt the teamwork and has respect for professional ethics and life long learning. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | 5 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | 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 | Introduction | Reviewing references and reading related chapters of books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Yeast cytology | Reviewing references and reading related chapters of books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Yeast nutrition | Reviewing references and reading related chapters of books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Yeast growth | Reviewing references and reading related chapters of books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Ethyl alcohol fermentation | Reviewing references and reading related chapters of books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Products formed from Ethyl alcohol fermentation | Reviewing references and reading related chapters of books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Yeast genetics | Reviewing references and reading related chapters of books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Review for the exam | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 9 | Yeast genetics, probiotic yeasts | Reviewing references and reading related chapters of books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Yeast starter cultures | Reviewing references and reading related chapters of books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Usage of yeast in industry: Alcoholic beverages | Reviewing references and reading related chapters of books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Usage of yeast in industry Bakers yeasts and biomass | Reviewing references and reading related chapters of books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Usage of yeast in industry: Industrial ethyl alcohol, enzymes, yeast derived products, organic acids,vitamins, colour compounds | Reviewing references and reading related chapters of books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Recent developments of yeasts in the literature | Reviewing references and reading related chapters of books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | students homework and powerpoints | Reviewing references and reading related chapters of books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Sözlü Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Sözlü Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||