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Course Description Course Name : Yeasts Physiology and Biotechnology Course Code : GM-665 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. HÜSEYİN ERTEN Learning Outcomes of the Course : Knows the yeast physiology. Has the knowledge about the usage of yeasts in food industry and primary and secondary products formed by yeasts. Has the ability to use yeast as a starter culture/s for the targeted fermentation product. Adapt the teamwork and has respect for professional ethics and life long learning. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : GM-665 Yeasts Physiology and Biotechnology Recommended Optional Programme Components : None Aim(s) of Course : The aim of this course is to give information on the yeasts physiology and their usage in industry. Course Contents : Introduction, Yeast physiolgy, yeast genetics, ethyl alcohol fermentation, starter cultures, use of yeasts in food and beverage industry. Language of Instruction : Turkish Work Place : Classrooms of Food Engineering Department   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Introduction Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 2 Yeast cytology Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 3 Yeast nutrition Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 4 Yeast growth Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 5 Ethyl alcohol fermentation Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 6 Products formed from Ethyl alcohol fermentation Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 7 Yeast genetics Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 8 Midterm exam Review for the exam Written exam 9 Yeast genetics, probiotic yeasts Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 10 Yeast starter cultures Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 11 Usage of yeast in industry: Alcoholic beverages Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 12 Usage of yeast in industry: Baker´s yeasts and biomass Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 13 Usage of yeast in industry: Industrial ethyl alcohol, enzymes, yeast derived products, organic acids,vitamins, colour compounds Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 14 Recent developments of yeasts in the literature Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 15 Student presentations 16/17 Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)   Walker, G.M., 1998, Yeast Physiology and Technology, John Wiley, Chichester.  Querol, A., Fleet, G.H., 2006, Yeasts in Food and Beverages, The Yeast Handbook, Springer, -Verlag, Berlin. 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 2 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 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 2 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 2 4 Use advanced information and communication technologies along with the required level of computer software knowledge 2 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 4 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 4 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 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 3 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 4 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).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 3 42     Out of Class Study (Preliminary Work, Practice) 14 3 42 Assesment Related Works     Homeworks, Projects, Others 2 10 20     Mid-term Exams (Written, Oral, etc.) 1 15 15     Final Exam 1 20 20 Total Workload: 139 Total Workload / 25 (h): 5.56 ECTS Credit: 6