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Course Description Course Name : Industrial Microbiology Course Code : IG 303 Course Type : Compulsory Level of Course : First Cycle Year of Study : 3 Course Semester : Fall (16 Weeks) ECTS : 5 Name of Lecturer(s) : Prof.Dr. HÜSEYİN ERTEN Learning Outcomes of the Course : Knows the terms of industrial microbiology, biotechnology, bioconversion and fermentation systems. Gains the knowledge about the microorganisms (Yeast, bacteria and mould) used in food industry and primary and secondery products produced by microorganisms. Gains the ability for the usage of necessary microorganism or starter culture for the targeted fermentation product. Gain the ability to Work in the industrial microbiology laboratory, to do the related experimental analyses, to interpret and report the results. Gain the understanding to adapt the teamwork and gain to respect professional ethics and to learn general understanding of life long learning. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : 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 Contents : Scopes of industrial microbiology, general view of beneficial microorganisms used in industry, yeast physiology and biotechnology, physiology and biotechnology of lactic acid bacteria, acetic acid bacteria, Clostridium spp., Bacillus spp., Propionibacterium spp., moulds used in industry, starter cultures. Language of Instruction : English Work Place : Classes and laboratories of Food Engineering Department   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Introduction, definition of biotechnology, industrial microbiology, fermentation and bioconversion, Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 2 General overview of the microorganisms (yeasts, bacteria and moulds) used in industry, fermentation systems Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 3 Yeast physiology and biotechnology Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 4 Yeast physiology and biotechnology Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 5 Commercial importance of yeasts in food and beverage industry, Yeast genetics, Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 6 Significance of beneficial bacteria in food and beverage industry, Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 7 Physiology and biotechnology of lactic acid bacteria Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 8 Midterm exam 9 Physiology and biotechnology of lactic acid bacteria Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 10 Signifance of lactic acid bacteria in food and beverage industry Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 11 Acetic acid bacteria physiology and their role in industry, bacteriophages and their control measures, Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 12 Zymomonas spp., Bacillus spp., Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 13 Propionobacterium spp., Clostrodium acetobutylicum ve aceton-butanol fermentation, Moulds and their benefical roles in industry Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 14 Moulds and their benefical roles in industry, Starter cultures Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 15 Starter cultures Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations,Lab discussion 16/17 Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Wood, B.J.B., Holzapfel, W.H., 1995, The Genera of Lactic Acid Bacteria,Blackie, London.  Querol, A., Fleet, G.H., (Eds), 2006, Yeasts in Food and Beverages, The Yeast Handbook, Springer, -Verlag, Berlin.  Law, B.A., 1997, Microbiology and Biochemistry of Cheese and Fermented Milk, Blackie Academic and Professional, London.  Hutkins, R.W:, 2006, Microbiology and Technology of Fermented Foods, IFT Pres, Iowa.  Aran, N., (Ed.), 2010, Gıda Biyoteknolojisi, Nobel Yayın Dağıtım, Ankara.  Crueger, W., Crueger, A., 1989, Biotechnology- A textbook of Industrial Microbiology, Sinauer Associates, Sunderland.  Walker, G.M., 1998, Yeast Physiolgy and Technology, John Wiley, Chichester.  Salminen, S., von Wright, A. (Eds.), 1998, Lactic Acid Bacteria- Microbiology and Functional Aspects, Marcel Dekker, New York.  Robinson, R.K., Batt, C.A., Patel, P.D. (Eds.), 2000, Encyclopedia of Food Microbiology, Academic Press, San Diego. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 3 40 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 4 2 Improve a process-based system using the methods of measurement and evaluation 2 3 Has knowledge in the fields of basic science, engineering and food science and technology 5 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 4 5 Researches and analyzes complex systems using scientific methods 0 6 Uses objective and subjective methods to evaluate food quality and interprets the results 3 7 Selects and uses modern technical systems in food engineering and technology applications 4 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 5 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 4 10 Complies with teamwork 4 11 Analytically and critically evaluates the learned information. 4 12 Knows the necessity of lifelong learning. 3 13 Communicates effectively and healthily in the relevant field and uses communication technologies 3 14 Knows a foreign language at a level to follow the literature about foods and communicate 3 15 is respectful of professional ethics 5 16 Has ability to plan, implement and develop a food process 2 17 Knows the legislation and management systems related to foods 1 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 1 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total 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 3 5 15     Mid-term Exams (Written, Oral, etc.) 1 10 10     Final Exam 1 14 14 Total Workload: 123 Total Workload / 25 (h): 4.92 ECTS Credit: 5