TÜRKÇE
ENGLISH
Information
| Code | GM627 |
| Name | Biopreservation of Foods |
| Term | 2023-2024 Academic Year |
| Term | Fall |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ZERRİN ERGİNKAYA |
| Course Instructor |
1 |
Course Goal / Objective
information about microorganism cultures used in some foods, general properties, metabolites produced, production methods, antimicrobial effects on development of pathogenic microorganisms, commercially sold microorganism cultures and their functions in foods
Course Content
Microorganism cultures used in some foods, general properties, metabolites produced, production methods, antimicrobial effects on the development of pathogenic microorganisms, commercially microorganism cultures and functions in foods
Course Precondition
none
Resources
de W Blackburn, C. (Ed.). (2006). Food spoilage microorganisms. Woodhead Publishing.
Notes
handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns the general information about course |
| LO02 | Learns the classical methods used in foodstuffs |
| LO03 | Learns the natural antimicrobials plants origin |
| LO04 | Learns the natural antimicrobials animal origins |
| LO05 | Learns the microbial antimicrobials |
| LO06 | Learns the microbial metabolites |
| LO07 | Learns the bacteriocins and their use in food systems |
| LO08 | students learn organic acids |
| LO09 | students learn the bacteriophages |
| LO10 | Learns the synergistic and antagonistic effects of microorganisms |
| LO11 | Learns the microbial enzymes |
| LO12 | Learns the hurdle technology |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | 4 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | 4 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | General information about course | general information | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Classical methods used in foodstuffs | Reading the literature on the subject,prepare presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Bireysel Çalışma |
| 3 | Natural antimicrobials plants origin | Reading the literature on the subject,prepare presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Bireysel Çalışma |
| 4 | Natural antimicrobials plants origin (continue) | Reading the literature on the subject, prepare presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Bireysel Çalışma |
| 5 | Natural antimicrobials animal origins | Reading the literature on the subject, prepare presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Bireysel Çalışma |
| 6 | Natural antimicrobials animal origins (continue) | Reading the literature on the subject, prepare presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Bireysel Çalışma |
| 7 | Microbial antimicrobials | Reading the literature on the subject, prepare presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Bireysel Çalışma |
| 8 | Mid-Term Exam | lecture notes | Ölçme Yöntemleri: Performans Değerlendirmesi |
| 9 | Microbial metabolites | Reading the literature on the subject, prepare presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Bireysel Çalışma |
| 10 | Bacteriocins and their use in food systems | Reading the literature on the subject, prepare presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Bireysel Çalışma |
| 11 | Organic acids | Reading the literature on the subject, prepare presentations | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Bireysel Çalışma |
| 12 | Bacteriophages | Reading the literature on the subject, prepare presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Bireysel Çalışma |
| 13 | Synergistic and antagonistic effects of microorganisms | Reading the literature on the subject, prepare presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Bireysel Çalışma |
| 14 | Microbial enzymes | Reading the literature on the subject, prepare presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Bireysel Çalışma |
| 15 | Hurdle technology | Reading the literature on the subject, prepare presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Ölçme Yöntemleri: Performans Değerlendirmesi |
|
| 17 | Term Exams | Ölçme Yöntemleri: Performans Değerlendirmesi |
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 | ||