BT557 Industrial Microbiology and Food Industry

6 ECTS - 2-0 Duration (T+A)- . Semester- 2 National Credit

Information

Code BT557
Name Industrial Microbiology and Food Industry
Term 2023-2024 Academic Year
Semester . Semester
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 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

Update Time: 10.05.2023 02:59