SUF222 Microbial Biotechnology in Seafood Processing

3 ECTS - 2-0 Duration (T+A)- 4. Semester- 2 National Credit

Information

Code SUF222
Name Microbial Biotechnology in Seafood Processing
Term 2024-2025 Academic Year
Semester 4. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. FATİH ÖZOĞUL
Course Instructor
1 2
Prof. Dr. FATİH ÖZOĞUL (A Group) (Ins. in Charge)


Course Goal / Objective

Teaching and giving information about the microbial biotechnology in seafood processig technology and applying knowledge to food industry

Course Content

Definition, comprehension and history of biotechnology, classification of biotechnology and food biotechnology, growth phases of microorganism, introduction of microbial biotechnology, starter cultures and their application areas, industrial products produced by molds and yeasts,microbial fermentation of seafood, isolation and identification of starter cultures, biotechnological applications used in food industry, organic acid production and their analysis (lactic acid, acetic acid), transgenic organisms

Course Precondition

None

Resources

Lecture notes and internet resource

Notes

Internet


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Learning information on seafood microbiology and biotechnology
LO02 Comparing and making comment the information with the concepts of fields of expertise
LO03 Applying information about fields of expertise on food industry
LO04 Learning information about products derived from lactic acid fermentation in microbial biotechnology
LO05 Gained the ability to use microbial biotechnology laboratory and analyse related subject
LO06 Having an ability to report and evaluate the result of laboratory study
LO07 Having the knowledge and skills about starter microorganisms and their culture conditions


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. 4
PLO02 Bilgi - Kuramsal, Olgusal Assessment of data scientifically on fisheries engineering, determining and solving the problems 3
PLO03 Bilgi - Kuramsal, Olgusal Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. 4
PLO04 Bilgi - Kuramsal, Olgusal Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution 4
PLO05 Bilgi - Kuramsal, Olgusal Having plan any study related to fisheries science as an individually, managing and consulting. 3
PLO06 Bilgi - Kuramsal, Olgusal Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning 4
PLO07 Beceriler - Bilişsel, Uygulamalı Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication.
PLO08 Beceriler - Bilişsel, Uygulamalı Improving life-long learning attitude and using the information to the public interest.
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources. 3
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications. 4
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Using the informatics and communicating technology
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning. 3
PLO13 Yetkinlikler - Öğrenme Yetkinliği Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. 3
PLO14 Yetkinlikler - Öğrenme Yetkinliği Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field
PLO15 Yetkinlikler - Öğrenme Yetkinliği Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field 3


Week Plan

Week Topic Preparation Methods
1 Modified atmosphere packing (MAP) and its effect on seafood quality Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
2 Classification of biotechnology and food biotechnology Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
3 Growth phases of microorganism Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
4 Introduction to microbial biotechnology Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
5 Starter cultures and their application areas Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
6 Industrial products produced by molds and yeasts Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
7 Products obtained by genetic engineering Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
8 Mid-Term Exam Studying for exam Ölçme Yöntemleri:
Yazılı Sınav
9 Microbial fermentation of seafood Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
10 Isolation and identification of starter cultures Teoric Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
11 Isolation and identification of starter cultures Laboratory practice I Reading literature related to subject and laboratory preparation Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
12 Isolation and identification of starter cultures Laboratory practice II Reading literature related to subject and laboratory preparation Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
13 Biotechnological applications used in food industry Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
14 Organic acid production and their analysis (lactic acid, acetic acid) Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
15 Transgenic organisms Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
16 Term Exams Studying for exam Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Studying for exam Ölçme Yöntemleri:
Yazılı 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 2 28
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 6 6
Final Exam 1 16 16
Total Workload (Hour) 78
Total Workload / 25 (h) 3,12
ECTS 3 ECTS

Update Time: 09.05.2024 09:50