|
| Course Description |
|
| Course Name |
: |
Industrial Microbiology and Food Industry |
|
| Course Code |
: |
BT-557 |
|
| 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 important microorganisms used in industrial microbiology.
Knows the fermentation and fermentation products.
Knows the relationship between microorganisms and production of industrial product.
Respects professional ethics and gains the 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 |
: |
The aim of the lecture is to give students information about the fundamental concepts and applications of industrial microbiology. |
|
| Course Contents |
: |
Introduction, Industrially important microorganisms, Fermentation systems, Starter cultures and preperation of starter cultures, Industrial microbiology and food industry
|
|
| Language of Instruction |
: |
Turkish |
|
| Work Place |
: |
Classes of Food Engineering Department |
|
|
Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Definition and significance of industrial microbiology |
Reviewing references |
Lecturing, class discussion, audio-video and internet presentations |
|
2 |
Industrially important microorganisms: Yeasts |
Reviewing references |
Lecturing, class discussion, audio-video and internet presentations |
|
3 |
Industrially important microorganisms: Bacteria |
Reviewing references |
Lecturing, class discussion, audio-video and internet presentations |
|
4 |
Industrially important microorganisms: Moulds |
Reviewing references |
Lecturing, class discussion, audio-video and internet presentations |
|
5 |
Fermentation systems |
Reviewing references |
Lecturing, class discussion, audio-video and internet presentations |
|
6 |
Starter cultures and preperation of starter cultures |
Reviewing references |
Lecturing, class discussion, audio-video and internet presentations |
|
7 |
Starter cultures and preperation of starter cultures |
Reviewing references |
Lecturing, class discussion, audio-video and internet presentations |
|
8 |
Mid-term exam |
|
|
|
9 |
Industrial microbiology and food industry: Production of organic acids |
Reviewing references |
Lecturing, class discussion, audio-video and internet presentations |
|
10 |
Industrial microbiology and food industry: Production of baker´s yeast and single cell proteins |
Reviewing references |
Lecturing, class discussion, audio-video and internet presentations |
|
11 |
Industrial microbiology and food industry: Production of yeast autolysates, amino acids and vitamins |
Reviewing references |
Lecturing, class discussion, audio-video and internet presentations |
|
12 |
Industrial microbiology and food industry: Microbial transformations |
Reviewing references |
Lecturing, class discussion, audio-video and internet presentations |
|
13 |
Genetically modified microorganisms |
Reviewing references |
Lecturing, class discussion, audio-video and internet presentations |
|
14 |
Recent developments in industrial microbiology |
Reviewing references |
Lecturing, class discussion, audio-video and internet presentations |
|
15 |
Student presentations |
|
Lecturing, class discussion, audio-video and internet presentations |
|
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.
Robinson, R.K., Batt, C.A., Patel, P.D., 2000, Encyclopedia of Food Microbiology, Academic Press, San Diego.
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
Hutkins, R.W:, 2006, Microbiology and Technology of Fermented Foods, IFT Pres, Iowa.
Querol, A., Fleet, G.H., (Eds), 2006, Yeasts in Food and Beverages, The Yeast Handbook, Springer, -Verlag, Berlin.
Salminen, S., von Wright, A. (Eds.), 1998, Lactic Acid Bacteria- Microbiology and Functional Aspects, Marcel Dekker, New York.
|
| |
| 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 |
Evaluates and directs his level of learning in the field of knowledge and skills with his expert level critically. |
4 |
|
2 |
Transfers current developments in the field of his work, supporting them with quantitative and qualitative data, systematically to the area outside of the field, written, orally and visually. |
3 |
|
3 |
Follows national and international publications and attends social interactions and scientific studies in international level, communicates in at least in one foreign language in order to share studies on international base. |
3 |
|
4 |
Uses advanced information and communication technologies along with the required level of their computer software. |
2 |
|
5 |
Uses the knowledge in his field for problem solving and / or practical skills in interdisciplinary studies. |
3 |
|
6 |
Improves common knowledge accumulation concerning the Biotechnology in the frame of basic theory and practices. |
3 |
|
7 |
Is aware of scientific, ethical and social values and handles research process with this frame. |
5 |
|
8 |
Handles theories, hypothesis, opinions in the field of Biotechnology with an objective sceptic, logical, analytical manner and evaluates them in critical point of view. |
3 |
|
9 |
Gains comprehensive information about natural and applied sciences and its limits with modern techniques and methods applied. |
4 |
|
10 |
Improves and increases the knowledge to an expert level in the field of biotechnology |
4 |
|
11 |
Understands the interdisciplinary interaction associated with biotechnology. |
4 |
|
12 |
Integrates and interprets the knowledge from different disciplines by his expertrise in biology and generate new information |
4 |
|
13 |
Analizes the problems encountered in the field of research methods. |
4 |
|
14 |
Carries out a study requiring expertise in the field independently. |
3 |
|
15 |
Developes new strategic approaches and takes resposibility for analitical solutions for unpredictable complicated problems encountered in applications related to biotechnology. |
3 |
|
16 |
Demonstrates leadership in the required environment to solve problems associated with biotechnology. |
3 |
| * 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.) |
1 |
20 |
20 |
|
Final Exam |
1 |
32 |
32 |
|
Total Workload: | 138 |
| Total Workload / 25 (h): | 5.52 |
| ECTS Credit: | 6 |
|
|
|