TÜRKÇE
ENGLISH
Information
| Code | IG315 |
| Name | Industrial Microbiology |
| Term | 2024-2025 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Lisans Dersi |
| Type | Uygulamalı Ders |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. HÜSEYİN ERTEN |
| Course Instructor |
Prof. Dr. HÜSEYİN ERTEN
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To give knowledge to the students about the principles of industrial microbiology, microorganisms important in industrial microbiology and usage of the microorganisms in industry.
Course Content
Introduction, yeast physiology and biotechnology, physiology and biotechnology of lactic acid bacteria, acetic acid bacteria and other bacteria in industrial fermentations, starter cultures.
Course Precondition
none
Resources
Aran, N., (Ed.), 2010, Food Biotechnology, Nobel, Ankara Maurer, PCR methods in foods. Springer Science Business Media. Tamang, J. P., & Kailasapathy, K. (Eds.). (2010). Fermented foods and beverages of the world. CRC press.
Notes
hand out and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the terms of industrial microbiology, biotechnology, bioconversion and fermentation systems. |
| LO02 | Gains the knowledge about the microorganisms (Yeast, bacteria and mould) used in food industry and primary and secondery products produced by microorganisms. |
| LO03 | Gains the ability for the usage of necessary microorganism or starter culture for the targeted fermentation product. |
| LO04 | Gains the ability to Work in the industrial microbiology laboratory, to do the related experimental analyses, to interpret and report the results. |
| LO05 | Gains the understanding to adapt the teamwork |
| LO06 | Gains to respect professional ethics and to learn general understanding of life long learning. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 5 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction, Definition of biotechnology, industrial microbiology, fermentation and bioconversion | Reading class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma |
| 2 | General overview of the microorganisms (yeasts, bacteria and moulds) used in industry | Reading class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma |
| 3 | Fermentation systems | Reading class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma |
| 4 | Yeast physiology and biotechnology | Reading class materials and related chapter in suggested text books, homework | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma |
| 5 | Commercial importance of yeasts in food and beverage industry | Reading class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma |
| 6 | Yeast genetics, | Reading class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma |
| 7 | Physiology and biotechnology of lactic acid bacteria | Reading class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma |
| 8 | Mid-Term Exam | Midterm exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Significance of beneficial bacteria in food and beverage industry, | Reading class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma |
| 10 | Acetic acid bacteria physiology and their role in industry, bacteriophages and their control measures, | Reading class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma |
| 11 | Zymomonas spp., Bacillus spp., Propionobacterium spp., | Reading class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma |
| 12 | Moulds and their benefical roles in industry, | Reading class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma |
| 13 | Starter cultures | Reading class materials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma |
| 14 | Student presentations | Student presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma |
| 15 | Student homeworks | Student presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Deney / Laboratuvar, Bireysel Çalışma |
| 16 | Term Exams | Final exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Performans Değerlendirmesi |
| 17 | Term Exams | Final exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Performans Değerlendirmesi |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| 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 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 108 | ||
| Total Workload / 25 (h) | 4,32 | ||
| ECTS | 4 ECTS | ||