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| Course Description |
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| Course Name |
: |
The Microorganisms which are Used for Production of Some Foods |
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| Course Code |
: |
GM-529 |
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| Course Type |
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Optional |
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| Level of Course |
: |
Second Cycle |
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| Year of Study |
: |
1 |
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| Course Semester |
: |
Fall (16 Weeks) |
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| ECTS |
: |
6 |
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| Name of Lecturer(s) |
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Prof.Dr. ZERRİN ERGİNKAYA
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| Learning Outcomes of the Course |
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Knows the cultures of micro-organisms used in some foods, general characteristics, metabolites they produce, production methods,
Has information about the starter cultures, their functions in foods
Gains the targeted ability to use starter cultures in foods
Gains the ability of adaptation to team work, respect for professional ethics and lifelong learning.
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| Mode of Delivery |
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Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
GM-529 The Microorganisms which are Used for Production of Some Foods
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| Recommended Optional Programme Components |
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None |
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| Aim(s) of Course |
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This course aims to give information about cultures of micro-organisms used in some foods, general characteristics, metabolites they produce, production methods, antimicrobial effects on the development of pathogenic microorganisms, cultures of micro-organisms sold commercially and their functions in foods. |
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| Course Contents |
: |
Cultures of micro-organisms used in some foods, general characteristics, metabolites they produce, production methods, antimicrobial effects on the development of pathogenic microorganisms, cultures of micro-organisms sold commercially and their functions in foods. |
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| Language of Instruction |
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Turkish |
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| Work Place |
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classroom |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
For general information about the functioning and issues |
Reviewing references |
Lecture |
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2 |
Definition of starter cultures, foods usage purposes |
Reviewing references |
Lecture |
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3 |
Criteria for selection of starter culture |
Reviewing references |
Lecture |
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4 |
Metabolites they produce, antimicrobial properties |
Reviewing references |
Lecture |
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5 |
antibiotic resistance |
Reviewing references |
Lecture |
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6 |
production methods |
Reviewing references |
Lecture |
|
7 |
General characteristics of bacteria used as starter cultures |
Reviewing references |
Lecture |
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8 |
Mid-term exam |
Related course and books |
Lecture |
|
9 |
Lactic acid bacteria |
Reviewing references |
Lectures, homework |
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10 |
Lactic acid bacteria (continued) |
Reviewing references |
Lectures, homework |
|
11 |
Propionic acid bacteria |
Reviewing references |
Lectures, homework |
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12 |
Other bacteria |
Reviewing references |
Lectures, homework |
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13 |
Yeasts |
Reviewing references |
Lectures, homework |
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14 |
Molds |
Reviewing references |
Lectures, homework |
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15 |
Probiotics |
Reviewing references |
Lectures, homework |
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16/17 |
Final exam |
Related course and books |
Lectures, homework |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Hui, Y. H., Meunier-Goddik, L., 2004. Handbook of Food and Beverage Fermentation Technology. Marcel Dekker,USA, p.1000.
Hutkins, R. W., 2004. Microbiology and Technology of Fermented Foods. IFT pres, USA, p. 473.
Erkmen, O., 2010. Food Microbiology. Efil Publisher-Ankara, 552 p
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| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
60 |
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Homeworks/Projects/Others |
1 |
40 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
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100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. |
4 |
|
2 |
Examine and improve the social relationships and the norms; act to change them if necessary |
3 |
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3 |
Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio |
3 |
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4 |
Use advanced information and communication technologies along with the required level of computer software knowledge |
3 |
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5 |
Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise |
4 |
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6 |
Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering |
4 |
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7 |
Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering |
4 |
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8 |
Resolve food-related problems by using research methods and setting up cause-and-effect relationship |
4 |
|
9 |
Carry out work reqiring expertise in the food engineering field independently |
4 |
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10 |
Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. |
5 |
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11 |
Have the ability to lead in situations requiring solutions to the problems in the field of food engineering |
4 |
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12 |
Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning |
4 |
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13 |
Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values |
4 |
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14 |
Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes |
4 |
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15 |
Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies |
4 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
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Class Time (Exam weeks are excluded) |
14 |
2 |
28 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
6 |
84 |
| Assesment Related Works |
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Homeworks, Projects, Others |
1 |
10 |
10 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
15 |
15 |
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Final Exam |
1 |
15 |
15 |
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Total Workload: | 152 |
| Total Workload / 25 (h): | 6.08 |
| ECTS Credit: | 6 |
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