GM0027 Microbiology of Alcoholic Beverages

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM0027
Name Microbiology of Alcoholic Beverages
Term 2022-2023 Academic Year
Semester . Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Doktora Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator


Course Goal / Objective

The main objective of the course is to provide basic information about the microbiology of alcoholic beverages.

Course Content

alcoholic beverages, wine, wine production, beer, microorganisms, ethyl alcohol fermentation, yeasts, spoilage yeasts in wines

Course Precondition

NONE

Resources

Romano, P., Ciani, M., Fleet, G. H. (Eds.). (2019). Yeasts in the Production of Wine (p. 515). New York, NY, USA:: Springer. König, H., Unden, G., & Fröhlich, J. (Eds.). (2009). Biology of Microorganisms on Grapes, in Must and in Wine (pp. 3-29). Heidelberg: Springer. Brul, S., Van Gerwen, S., Zwietering, M. (Eds.). (2007). Modelling microorganisms in food. Elsevier.

Notes

handouts and slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 students learn the concept of alcoholic beverages microbiology and the basic principles of alcoholic beverages microbiology
LO02 Learns the production of wine, one of the alcoholic beverages, and the microorganism involved.
LO03 learn the basic principles of alcohol fermentation and the main and by-products formed
LO04 Selects and uses modern technical systems in food engineering and technology applications


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields.
PLO02 Bilgi - Kuramsal, Olgusal Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas.
PLO03 Bilgi - Kuramsal, Olgusal Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach.
PLO04 Bilgi - Kuramsal, Olgusal Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject.
PLO05 Bilgi - Kuramsal, Olgusal Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. 4
PLO06 Bilgi - Kuramsal, Olgusal Gains high level skills to use research methods in studies related to Food Engineering.
PLO07 Bilgi - Kuramsal, Olgusal Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field.
PLO08 Bilgi - Kuramsal, Olgusal Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work.
PLO09 Bilgi - Kuramsal, Olgusal Performs leadership in environments that require the analysis of original and interdisciplinary problems.
PLO10 Beceriler - Bilişsel, Uygulamalı Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making.
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops the social relations and the norms that direct these relations from a critical point of view.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering.
PLO13 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives. 4
PLO15 Yetkinlikler - Öğrenme Yetkinliği Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering.
PLO16 Yetkinlikler - Öğrenme Yetkinliği Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values.


Week Plan

Week Topic Preparation Methods
1 yeast ecology Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
2 wine production Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
3 identification of yeast in winemaking Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
4 alcoholic fermentation Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
5 kinetics of alcoholic fermentation during wine produciton Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
6 genetic of wine yeasts Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
7 wine yeasts and consumer health Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
8 mid-term exam Ölçme Yöntemleri:
Yazılı Sınav
9 examples of spoilage yeasts in wine production Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
10 beer technology Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
11 yeasts in fruit wine fermentation Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
12 microbiology of alcoholic fermentation Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
13 spoilage yeasts in wine production Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
14 genetic improvement of wine yeasts Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
15 wine yeasts Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
16 term exams Ölçme Yöntemleri:
Yazılı Sınav, Sözlü Sınav
17 term exams Ölçme Yöntemleri:
Yazılı Sınav, Sözlü Sınav


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 3 42
Out of Class Study (Preliminary Work, Practice) 14 5 70
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 15 15
Final Exam 1 30 30
Total Workload (Hour) 157
Total Workload / 25 (h) 6,28
ECTS 6 ECTS

Update Time: 17.11.2022 12:03