GM546 Fermentation Biochemistry

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

Information

Code GM546
Name Fermentation Biochemistry
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. MUSTAFA ÜMİT ÜNAL


Course Goal / Objective

The aim of the course is to give students the fundamentals of energy metabolism and alcoholic fermentation

Course Content

Energy metabolism, Electron carrierss, ATP, Bioenergetics, Enzymes, Glycoslysis, Fermantation, Alcoholic fermentation, Pasteur effect, Crabtree effect, Factors affecting fermentation, Stuck fermentation, Malolactic fermentation

Course Precondition

None

Resources

Biochemistry of Alcoholic Fermentation In Wine Chemistry and Biochemistry, 2009, Springer, New York

Notes

handout


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Learns energy metabolism
LO02 Learns biochemical basis of fermentation
LO03 Learns factors affecting alcoholic fermentation
LO04 Knows enzyme regulation
LO05 Knows malolactic fermentation


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise.
PLO02 Bilgi - Kuramsal, Olgusal Understands the interdisciplinary relationship related to the field of food engineering.
PLO03 Bilgi - Kuramsal, Olgusal Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering.
PLO04 Bilgi - Kuramsal, Olgusal Solves food-related problems by using research methods and establishing cause-effect relationship. 4
PLO05 Bilgi - Kuramsal, Olgusal Performs independent studies related to the field of food engineering.
PLO06 Bilgi - Kuramsal, Olgusal Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering.
PLO07 Bilgi - Kuramsal, Olgusal Leads the way in solving problems In food engineering fields.
PLO08 Beceriler - Bilişsel, Uygulamalı Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. 4
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form.
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary.
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicate in a foreign language at least in the European Language Portfolio B2 Level.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Uses information and communication technologies in advanced level with computer software required by the field.
PLO13 Yetkinlikler - Öğrenme Yetkinliği Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes.
PLO15 Yetkinlikler - Öğrenme Yetkinliği Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies.


Week Plan

Week Topic Preparation Methods
1 Energy Metabolism I Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
2 Energy Metabolism II Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
3 Electron carriers, ATP, Bioenergentics I Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
4 Electron carriers, ATP, Bioenergentics II Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
5 Enzymes Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
6 Glycolysis Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
7 Factors affecting fermentation Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
8 Mid-Term Exam Ölçme Yöntemleri:
Yazılı Sınav
9 Alcoholic fermentation I Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
10 Alcoholic fermentation II Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
11 Pateur effect, Crabtree effect Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
12 Slow and stuck fermentation I Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
13 Slow and stuck fermentation II Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
14 Malolactic fermentation I Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
15 Malolactic fermentation II Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım
16 Term Exams I Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams II Ölçme Yöntemleri:
Yazılı Sınav


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 3 42
Out of Class Study (Preliminary Work, Practice) 14 5 70
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 15 15
Final Exam 1 23 23
Total Workload (Hour) 150
Total Workload / 25 (h) 6,00
ECTS 6 ECTS

Update Time: 14.05.2024 09:58