SAFS008 Microbiology and Technology of Fermented Foods

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

Information

Code SAFS008
Name Microbiology and Technology of Fermented Foods
Term 2023-2024 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

Update Time: 09.05.2023 08:53