TÜRKÇE
ENGLISH
Information
| Code | GM0027 |
| Name | Microbiology of Alcoholic Beverages |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
Prof. Dr. HÜSEYİN ERTEN
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The main objective of the course is to provide basic information about the microbiology of alcoholic beverages.
Course Content
alcoholic beverages, wine, wine production, beer, microorganisms, ethyl alcohol fermentation, yeasts, spoilage yeasts in wines
Course Precondition
NONE
Resources
Romano, P., Ciani, M., Fleet, G. H. (Eds.). (2019). Yeasts in the Production of Wine (p. 515). New York, NY, USA:: Springer. König, H., Unden, G., & Fröhlich, J. (Eds.). (2009). Biology of Microorganisms on Grapes, in Must and in Wine (pp. 3-29). Heidelberg: Springer. Brul, S., Van Gerwen, S., Zwietering, M. (Eds.). (2007). Modelling microorganisms in food. Elsevier.
Notes
handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | students learn the concept of alcoholic beverages microbiology and the basic principles of alcoholic beverages microbiology |
| LO02 | Learns the production of wine, one of the alcoholic beverages, and the microorganism involved. |
| LO03 | learn the basic principles of alcohol fermentation and the main and by-products formed |
| LO04 | Selects and uses modern technical systems in food engineering and technology applications |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | 4 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Gains high level skills to use research methods in studies related to Food Engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Performs leadership in environments that require the analysis of original and interdisciplinary problems. | |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops the social relations and the norms that direct these relations from a critical point of view. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering. | |
| PLO13 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives. | 4 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. | |
| PLO16 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | yeast ecology | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | wine production | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | identification of yeast in winemaking | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | alcoholic fermentation | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | kinetics of alcoholic fermentation during wine produciton | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | genetic of wine yeasts | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | wine yeasts and consumer health | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | mid-term exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | examples of spoilage yeasts in wine production | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | beer technology | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | yeasts in fruit wine fermentation | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | microbiology of alcoholic fermentation | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | spoilage yeasts in wine production | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | genetic improvement of wine yeasts | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | wine yeasts | Reading hand-outs and related chapters in the reading list | 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 | 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 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||