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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 |
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 | Explains the basic concepts and principles of science and basic engineering branches. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology. | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Explains the production and/or processing processes related to aquatic products. | 3 |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Evaluates the accuracy, reliability and currency of the information about fisheries | |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Examines events and cases with the scientific method by using theoretical and practical knowledge. | |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Investigates the problems related to fisheries using scientific methods. | 4 |
| PLO08 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | To have the skills and competence required for duties such as consultancy, auditing and expertise in businesses related to fisheries. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises | 3 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Conducts interdisciplinary studies related to fisheries. | 4 |
| PLO11 | Yetkinlikler - Öğrenme Yetkinliği | Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries. | |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Has the ability to access and use information. | 3 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge about fisheries for the benefit of society. | |
| PLO14 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows the events on the agenda of society and the world. | 3 |
| PLO15 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Produces projects by taking into account the problems and needs of the social environment in which they live. | |
| PLO16 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Shares the knowledge and skills acquired in fisheries on various platforms in order to raise awareness of the society. | |
| PLO17 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To be able to use a foreign language to follow the resources related to the field and to communicate with colleagues. | |
| PLO18 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Uses information and communication technologies related to fisheries. | |
| PLO19 | Yetkinlikler - Alana Özgü Yetkinlik | Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology. | |
| PLO20 | Yetkinlikler - Alana Özgü Yetkinlik | Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects. | |
| PLO21 | Yetkinlikler - Alana Özgü Yetkinlik | Acts in accordance with scientific, cultural and ethical values. | |
| PLO22 | Yetkinlikler - Alana Özgü Yetkinlik | Know the legislation related to the field and act accordingly. |
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 | ||