TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG315 |
| Name | Industrial Microbiology |
| Term | 2018-2019 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 | - | Has knowledge in the fields of basic science, engineering and food science and technology | 4 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 3 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 4 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 2 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 3 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 4 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 3 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 4 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 4 |
| PLO10 | - | Complies with teamwork | 4 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 4 |
| PLO12 | - | Knows the necessity of lifelong learning. | 4 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 3 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 4 |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | 3 |
| PLO16 | - | is respectful of professional ethics | 4 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 3 |
| PLO18 | - | Knows the legislation and management systems related to foods | 1 |
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 | Mid-Term 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 | Term Exams | Final exam | |
| 17 | Term Exams | Final exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 85 | 34 |
| 1. Performance Task (Laboratory) | 15 | 6 |
| 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 | ||