GM001 Place and importance of moulds in food industry

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM001
Name Place and importance of moulds in food industry
Semester . Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Doktora Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. IŞIL VAR ÖNGEL


Course Goal

The definition, characteristics, taxonomy of molds, metabolism of molds, primary and secondary metabolites of molds are explained, the place and importance of micoviruses in the food sector and the problems related to mold in the food sector are aimed. It is also aimed that the products which manufactured with moulds and mould cultures used in the production of these products will be discussed.

Course Content

Definition, characteristics, taxonomy of molds, metabolism of molds, primary and secondary metabolites produced by molds will be explained. Mycotoxins, micoviruses will be given in detail and molds and mold problems will be discussed for the food sector. The products which produced with moulds and their properties, the genetics and properties of starter moulds which used in theproducts and finally the latest developments will be included in this course.

Course Precondition

none

Resources

Griffin, D. H. (1996). Fungal physiology. John Wiley Sons.

Notes

handouts and slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 To have knowledge about the definition, properties, taxonomy of molds
LO02 metabolism of molds, primary and secondary metabolites produced by molds
LO03 have knowledge about mycotoxins produced by molds and important for food safety.
LO04 have knowledge about mycotoxins produced by molds and importance of mycotoxins for food safety.
LO05 know molds in food sector and learn about mold-related deterioration and other problems.
LO06 know moldy foods produced with molds and learn about the properties and genetics of mold cultures used in their production
LO07 be aware of the latest developments in all these issues


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal 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 Bilgi - Kuramsal, Olgusal Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas.
PLO03 Bilgi - Kuramsal, Olgusal Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach.
PLO04 Bilgi - Kuramsal, Olgusal 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 Bilgi - Kuramsal, Olgusal Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. 4
PLO06 Bilgi - Kuramsal, Olgusal Gains high level skills to use research methods in studies related to Food Engineering.
PLO07 Bilgi - Kuramsal, Olgusal 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 Bilgi - Kuramsal, Olgusal 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 Bilgi - Kuramsal, Olgusal Performs leadership in environments that require the analysis of original and interdisciplinary problems.
PLO10 Beceriler - Bilişsel, Uygulamalı 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 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops the social relations and the norms that direct these relations from a critical point of view.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği 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 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği 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 Yetkinlikler - Öğrenme Yetkinliği 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 Yetkinlikler - Öğrenme Yetkinliği Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. 4
PLO16 Yetkinlikler - Öğrenme Yetkinliği 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 Definition, properties, taxonomy, genetics of molds books and lecture notes Öğretim Yöntemleri:
Anlatım
2 metabolism of molds and primary and secondary metabolites produced by molds fungal physiology book and lecture notes Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
3 primary metabolites produced by molds books and lecture notes Öğretim Yöntemleri:
Anlatım
4 secondary metabolites produced by molds books and lecture notes Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
5 Mycotoxins produced by molds and important for food safety books and lecture notes Öğretim Yöntemleri:
Anlatım, Grup Çalışması
6 Factors affecting the molds mycotoxins production books and lecture notes Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
7 molds in the food industry books and lecture notes and articles Öğretim Yöntemleri:
Anlatım, Grup Çalışması
8 Mid-Term Exam Ölçme Yöntemleri:
Yazılı Sınav, Ödev, Performans Değerlendirmesi
9 micoviruses and their use in mold damages lecture notes and articles Öğretim Yöntemleri:
Tartışma, Beyin Fırtınası, Bireysel Çalışma
10 mildew-induced deterioration and other problems food microbiology books and lecture notes Öğretim Yöntemleri:
Anlatım, Grup Çalışması
11 molded foods that are consumed all over the world articles, lecture notes, various scientific publications Öğretim Yöntemleri:
Anlatım, Grup Çalışması
12 evaulation molded foods produced by molds in terms of mycotoxins lecture notes Öğretim Yöntemleri:
Tartışma, Grup Çalışması, Beyin Fırtınası
13 properties of molds used in the production of foods produced with mold starters books and lecture notes Öğretim Yöntemleri:
Anlatım
14 genetics of mold cultures and genetic manipulations microbial genetic book and lecture notes Öğretim Yöntemleri:
Anlatım
15 recent developments on the topics scientific publications and articles, visuals Öğretim Yöntemleri:
Tartışma, Grup Çalışması, Bireysel Çalışma
16 Term Exams Ölçme Yöntemleri:
Yazılı Sınav, Ödev
17 Term Exams Ölçme Yöntemleri:
Yazılı 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