TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG315 |
| Name | Industrial Microbiology |
| Term | 2017-2018 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Lisans Dersi |
| Type | Uygulamalı Ders |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. HÜSEYİN ERTEN |
| Course Instructor |
Prof. Dr. HÜSEYİN ERTEN
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To give knowledge to the students about the principles of industrial microbiology, microorganisms important in industrial microbiology and usage of the microorganisms in industry.
Course Content
Introduction, yeast physiology and biotechnology, physiology and biotechnology of lactic acid bacteria, acetic acid bacteria and other bacteria in industrial fermentations, starter cultures.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Remember industrial microbiology, biotechnology, bioconversion and fermentation systems |
| LO02 | Lists the microorganisms (yeast, bacteria and mold) used in the food industry and the primary and secondary products produced by microorganisms |
| LO03 | Can use the required microorganism or starter culture for the targeted fermentation product |
| LO04 | applies experimental analyses on the subject |
| LO05 | Adapts to team and teamwork |
| LO06 | Acquires a general understanding of respect for professional ethics and lifelong learning |
| LO07 | Evaluates the results of the experiments |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | |
| PLO01 | - | ||
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 5 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction, Definition of biotechnology, industrial microbiology, fermentation and bioconversion | Reading class materials and related chapter in suggested text books | |
| 2 | General overview of the microorganisms (yeasts, bacteria and moulds) used in industry | Reading class materials and related chapter in suggested text books | |
| 3 | Fermentation systems | Reading class materials and related chapter in suggested text books | |
| 4 | Yeast physiology and biotechnology | Reading class materials and related chapter in suggested text books, homework | |
| 5 | Commercial importance of yeasts in food and beverage industry | Reading class materials and related chapter in suggested text books | |
| 6 | Yeast genetics, | Reading class materials and related chapter in suggested text books | |
| 7 | Physiology and biotechnology of lactic acid bacteria | Reading class materials and related chapter in suggested text books | |
| 8 | Midterm exam | Midterm exam | |
| 9 | Significance of beneficial bacteria in food and beverage industry, | Reading class materials and related chapter in suggested text books | |
| 10 | Acetic acid bacteria physiology and their role in industry, bacteriophages and their control measures, | Reading class materials and related chapter in suggested text books | |
| 11 | Zymomonas spp., Bacillus spp., Propionobacterium spp., | Reading class materials and related chapter in suggested text books | |
| 12 | Moulds and their benefical roles in industry, | Reading class materials and related chapter in suggested text books | |
| 13 | Starter cultures | Reading class materials and related chapter in suggested text books | |
| 14 | Student presentations | Student presentations | |
| 15 | Student presentations | Student presentations | |
| 16 | Final exam | Final exam | |
| 17 | Final exam | Final exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 108 | ||
| Total Workload / 25 (h) | 4,32 | ||
| ECTS | 4 ECTS | ||