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| Course Description |
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| Course Name |
: |
Biopreservation of Foods |
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| Course Code |
: |
GM-627 |
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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) |
: |
Prof.Dr. ZERRİN ERGİNKAYA
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| Learning Outcomes of the Course |
: |
Knows the methods based on full use of foods naturally
Gets information about the the classical methods and new methods of foods preservations
Is able to use natural foods targeted attribution methods
Learns team work, adaptability, respect for professional ethics and lifelong learning to acquire competence.
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| Mode of Delivery |
: |
Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
GM-627 Biopreservation of Foods
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
the aim of the course is to teach students -foods, natural way, based on bacteriophages, bacteriocins, and the use of microbial enzymes, synergistic and antagonistic effects of some microorganisms to provide information about the injury. |
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| Course Contents |
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Natural way of foods based on bacteriophages, bacteriocins and use of microbial enzymes, some microorganisms synergistic and antagonistic effects, lactoperoxidase system, antibodies, lactoferrin, hormones, antibiotics, essential oils, lysozyme, avidin, etc. use of preservatives found naturally in foods such as animal and vegetable. |
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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 |
|
1 |
General information about the functioning of the course topics |
Reviewing references |
Lecture |
|
2 |
Conventional methodsfor the food preservation |
Reviewing references |
Lecture |
|
3 |
Natural herbal antimicrobials (organic acids, essential oils, phenolic, pigments and other compounds, phytoalexıns |
Reviewing references |
Lecture |
|
4 |
Plant natural antimicrobials (continued) |
Reviewing references |
Lecture |
|
5 |
Animal natural antimicrobials (fagozomlar, antibiotic peptides, iron, avidin, lactoperoxidase system (LPS), lysozyme, hormones |
Reviewing references |
Lecture |
|
6 |
Animal natural antimicrobials (continued) |
Reviewing references |
Lecture |
|
7 |
Introduction to microbial antimicrobials |
Reviewing references |
Lecture |
|
8 |
microbial metabolites |
Reviewing references |
Lecture |
|
9 |
Mid-term exam |
Related course and books |
Lecture |
|
10 |
Bacteriocins and use of food systems |
Reviewing references |
Lecture |
|
11 |
microbial acids |
Reviewing references |
Lecture |
|
12 |
bacteriophages |
Reviewing references |
Lecture |
|
13 |
Synergistic and antagonistic effects of microorganisms |
Reviewing references |
Lecture |
|
14 |
microbial enzymes |
Reviewing references |
Lecture |
|
15 |
Hurdle technology |
Reviewing references |
Lecture |
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16/17 |
Final exam |
Related course and books |
Lecture |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Davidson, M., Sofos, J. N., Branen, A. L.,2005.Antimicrobials in food. 3th. Taylor & Francis Group, LLC, p.680.
Salminen, S., Wright, A. and Ouwehand, A., 2004. Lactic Acid Bacteria: Microbiological and Functional Aspects. 3th Ed, CRC press, Marcel Dekker, Inc, New York
Lacroix, C., 2010. Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation, 1th Ed, Woodhead Publishing Limited, Cambridge, UK.
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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
|
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 |
|
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 |
|
4 |
Use advanced information and communication technologies along with the required level of computer software knowledge |
3 |
|
5 |
Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise |
3 |
|
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 |
|
8 |
Resolve food-related problems by using research methods and setting up cause-and-effect relationship |
3 |
|
9 |
Carry out work reqiring expertise in the food engineering field independently |
4 |
|
10 |
Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. |
3 |
|
11 |
Have the ability to lead in situations requiring solutions to the problems in the field of food engineering |
3 |
|
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 |
|
Class Time (Exam weeks are excluded) |
14 |
4 |
56 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
3 |
42 |
| Assesment Related Works |
|
Homeworks, Projects, Others |
1 |
15 |
15 |
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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: | 143 |
| Total Workload / 25 (h): | 5.72 |
| ECTS Credit: | 6 |
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