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Course Description Course Name : Food Spoilage Yeasts Course Code : GM-676 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. HÜSEYİN ERTEN Learning Outcomes of the Course : Knows the yeast physiology. Knows yeasts found in foods and knows potential food spoilage yeasts in raw materials and processed foods. Knows the relationship between food spoilage yeasts and environmental factors leading to spoilage. Knows yeasts isolation, enumeration and identification methods. Adapts the teamwork and has respect for professional ethics and life long learning. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The objective of this course is to teach food spoilage yeasts. Course Contents : Characteristics and properties of foodborne yeasts, Classification of yeasts, Ecology, Metabolsim, Growth, life cycle and death, Yeast inhibition and inactivation, Yeasts in various types of foods and food spoilage yeasts, detection and enumeration, identification, recent developments. 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 Characteristics and properties of foodborne yeasts, Classification of yeasts Revieweing the references and reading related chapters of books Lecturing, class discussion, power points 2 Yeast ecology, Revieweing the references and reading related chapters of books Lecturing, class discussion, power points 3 Yeast metabolsim Revieweing the references and reading related chapters of books Lecturing, class discussion, power points 4 Growth, life cycle and death, Yeast inhibition and inactivation Revieweing the references and reading related chapters of books Lecturing, class discussion, power points 5 Yeasts in various types of foods and food spoilage yeasts Revieweing the references and reading related chapters of books Lecturing, class discussion, power points 6 Yeasts in various types of foods and food spoilage yeasts Revieweing the references and reading related chapters of books Lecturing, class discussion, power points 7 Yeasts in various types of foods and food spoilage yeasts Revieweing the references and reading related chapters of books Lecturing, class discussion, power points 8 Mid-term exam Review for the exam Written exam 9 Yeasts in various types of foods and food spoilage yeasts Revieweing the references and reading related chapters of books Lecturing, class discussion, power points 10 Yeasts in various types of foods and food spoilage yeasts Revieweing the references and reading related chapters of books Lecturing, class discussion, power points 11 Yeasts in various types of foods and food spoilage yeasts Revieweing the references and reading related chapters of books Lecturing, class discussion, power points 12 Yeast detection and enumeration, Revieweing the references and reading related chapters of books Lecturing, class discussion, power points 13 Yeast identification, Revieweing the references and reading related chapters of books Lecturing, class discussion, power points 14 Recent developments Revieweing the references and reading related chapters of books Lecturing, class discussion, power points 15 Students presenations 16/17 Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Deak, T., 2008, Handbook of Food Spoilage Yeasts, 2nd edn., CRC Press, New York.  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.) 2 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 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 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 4 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 4 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 3 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 2 28     Out of Class Study (Preliminary Work, Practice) 14 2 28 Assesment Related Works     Homeworks, Projects, Others 3 10 30     Mid-term Exams (Written, Oral, etc.) 2 15 30     Final Exam 1 25 25 Total Workload: 141 Total Workload / 25 (h): 5.64 ECTS Credit: 6