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Information
| Code | SAFS008 |
| Name | Microbiology and Technology of Fermented Foods |
| Term | 2022-2023 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator |
Course Goal / Objective
The main objective of the course is to provide students with basic knowledge about the microbiology and technology of fermented foods.
Course Content
fermentation, microbiology, fermented foods, processing of fermented foods, microorganisms effective in fermentation
Course Precondition
none
Resources
Wood, B. J. (2012). Microbiology of fermented foods. Springer Science & Business Media. Hutkins, R. W. (2008). Microbiology and technology of fermented foods. John Wiley & Sons. Nout, R. (2001). Fermentation and food safety. M. R. Adams, & M. R. Nout (Eds.). Gaithersburg, Meryland: Aspen Publishers. Cocolin, L., & Ercolini, D. (Eds.). (2007). Molecular techniques in the microbial ecology of fermented foods. Springer Science & Business Media.
Notes
handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Students know the concepts of fermentation and microbiology. |
| LO02 | learn fermented foods |
| LO03 | learns the technology of fermentation in the formation of fermented food |
| LO04 | learns the microbiology of fermented foods. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have theoretical and applied knowledge about the basic principles of Sustainable Agricultural Science (Agroecology) and Food Security. | |
| PLO02 | Yetkinlikler - Öğrenme Yetkinliği | Learns national and international certificated agricultural systems and chemical residue-free production. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains knowledge of laws and regulations on sustainable agriculture and food security and improve new approaches. | |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Plans and apply the appropriate crop rotation systems for water and mineral cycle within the ecosystem dynamics. | |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | It develops healthy plant production materials (seeds, seedlings) and animal products beneficial for human nutrition. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Gain knowledge on environmentally friendly strategies for the protection, development and sustainable use of soil and water resources. | |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | It develops fertilization programs which ecologically oriented soil and healthy nutrition of the crop for sustainable soil management. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Gains knowledge about the disease factors, harmful weeds, insects, nematodes and mites that cause yield loss in culture plant cultivation. | 3 |
| PLO09 | Yetkinlikler - Alana Özgü Yetkinlik | It ensures that plant and animal production is carried out with a holistic approach in sustainable agricultural systems. | 4 |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | Learn to create timely and correct mechanization programs. | |
| PLO11 | Yetkinlikler - Alana Özgü Yetkinlik | On the basis of economic sustainability in agricultural production, it develops approaches that will ensure product acquisition and safe transportation to the consumer. | 4 |
| PLO12 | Beceriler - Bilişsel, Uygulamalı | It can develop systems that will ensure food safety and food security. | |
| PLO13 | Yetkinlikler - Alana Özgü Yetkinlik | Knows the agricultural processes and economic analyzes of the produced yields to provide maximum benefit to the producer. | |
| PLO14 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develop and perform independent or team research and development projects on sustainable agriculture and food safety. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | vinegar | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | the microbiology of vegartable fermentations | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | the silage fermentation | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | bread and bakers yeast | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | bakers yeast | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | bakers yeast Saccharomyces | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | sourdough bread | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | mid-term exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | sourdough bacteria | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | sourdough bread technology | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | the microbiology of alcoholic beverages | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | the microbiology of alcoholic beverages yeasts | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma |
| 13 | the microbiology of alcoholic beverages sachharomyces | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | the microbiology of alcoholic beverages wine | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | the microbiology of alcoholic beverages beer | Reading hand-outs and related chapters in the reading list | 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 | ||