TÜRKÇE
ENGLISH
Information
| Code | BT557 |
| Name | Industrial Microbiology and Food Industry |
| Term | 2023-2024 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 2 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 the lecture is to give students information about the fundamental concepts and applications of industrial microbiology.
Course Content
Introduction, Industrially important microorganisms, Fermentation systems, Starter cultures and preperation of starter cultures, Industrial microbiology and food industry
Course Precondition
NONE
Resources
Robinson, R.K., Batt, C.A., Patel, P.D. (Eds.), 2000, Encyclopedia of Food Microbiology, Academic Press, San Diego. Boekhout, T., Robert, V. (Eds.). (2003). Yeasts in food. Elsevier. Xiao, W. (Ed.). (2006). Yeast protocols (p. 392). Totowa, NJ: Humana Press.
Notes
handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the important microorganisms used in industrial microbiology. |
| LO02 | Knows the fermentation and fermentation products. |
| LO03 | Knows the relationship between microorganisms and production of industrial product. |
| LO04 | Respects professional ethics and gains the general understanding of life long learning |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Based on the undergraduate level qualifications, develops and deepens the knowledge in the same or different field at the level of expertise and analyzes and interprets them using statistical methods. | |
| PLO02 | Beceriler - Bilişsel, Uygulamalı | To identifiy the interdisciplinary interaction of the field and to solve use of the methods. | |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | Interpret the knowledge gained in the field by integrating the information from different disciplines and creates new information | |
| PLO04 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops new strategic approaches for solving complex problems that are encountered in applications related to the field. | |
| PLO05 | Yetkinlikler - Öğrenme Yetkinliği | To teach the social, scientific, cultural and ethical values during the collection, interpretation, implementation and announcement of the data related to the field. | 4 |
| PLO06 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To solve the problems encountered in the field and cominicate by using research methods. | |
| PLO07 | Yetkinlikler - Alana Özgü Yetkinlik | To gain the ability to develop and deepen the knowledge in the field of biotechnology | 4 |
| PLO08 | Yetkinlikler - Alana Özgü Yetkinlik | Establishes functional interaction by using strategic decision-making processes in solving the problems encountered in the field. | |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Knows the ethical rules to be considered while obtaining biotechnological products. | |
| PLO10 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | He / she defends his / her original opinions in discussing the subjects in his / her field and establishes an effective communication showing his / her competence in the field. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and significance of industrial microbiology | Reviewing references | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Industrially important microorganisms: Yeasts | Reviewing references | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Industrially important microorganisms: Bacteria | Reviewing references | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Industrially important microorganisms: Moulds | Reviewing references | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Fermentation systems | Reviewing references | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Starter cultures | Reviewing references | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | preperation of starter cultures | Reviewing references | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Industrial microbiology and food industry: Production of organic acids | Reviewing references | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Industrial microbiology and food industry: Production of bakers yeast and single cell proteins | Reviewing references | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Industrial microbiology and food industry: Production of yeast autolysates, amino acids and vitamins | Reviewing references | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Industrial microbiology and food industry: Microbial transformations | Reviewing references | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Genetically modified microorganisms | Reviewing references | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Recent developments in industrial microbiology | Reviewing references | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Student presentations | Reviewing references | 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 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 6 | 84 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 2 | 6 | 12 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 12 | 12 |
| Total Workload (Hour) | 142 | ||
| Total Workload / 25 (h) | 5,68 | ||
| ECTS | 6 ECTS | ||