TÜRKÇE
ENGLISH
Information
| Code | GM001 |
| Name | Place and importance of moulds in food industry |
| 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 | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. IŞIL VAR ÖNGEL |
| Course Instructor |
1 |
Course Goal / Objective
The definition, characteristics, taxonomy of molds, metabolism of molds, primary and secondary metabolites of molds are explained, the place and importance of micoviruses in the food sector and the problems related to mold in the food sector are aimed. It is also aimed that the products which manufactured with moulds and mould cultures used in the production of these products will be discussed.
Course Content
Definition, characteristics, taxonomy of molds, metabolism of molds, primary and secondary metabolites produced by molds will be explained. Mycotoxins, micoviruses will be given in detail and molds and mold problems will be discussed for the food sector. The products which produced with moulds and their properties, the genetics and properties of starter moulds which used in theproducts and finally the latest developments will be included in this course.
Course Precondition
none
Resources
Griffin, D. H. (1996). Fungal physiology. John Wiley Sons.
Notes
handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | To have knowledge about the definition, properties, taxonomy of molds |
| LO02 | metabolism of molds, primary and secondary metabolites produced by molds |
| LO03 | have knowledge about mycotoxins produced by molds and important for food safety. |
| LO04 | have knowledge about mycotoxins produced by molds and importance of mycotoxins for food safety. |
| LO05 | know molds in food sector and learn about mold-related deterioration and other problems. |
| LO06 | know moldy foods produced with molds and learn about the properties and genetics of mold cultures used in their production |
| LO07 | be aware of the latest developments in all these issues |
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. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. | 4 |
| 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 | Definition, properties, taxonomy, genetics of molds | books and lecture notes | Öğretim Yöntemleri: Anlatım |
| 2 | metabolism of molds and primary and secondary metabolites produced by molds | fungal physiology book and lecture notes | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 3 | primary metabolites produced by molds | books and lecture notes | Öğretim Yöntemleri: Anlatım |
| 4 | secondary metabolites produced by molds | books and lecture notes | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 5 | Mycotoxins produced by molds and important for food safety | books and lecture notes | Öğretim Yöntemleri: Anlatım, Grup Çalışması |
| 6 | Factors affecting the molds mycotoxins production | books and lecture notes | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 7 | molds in the food industry | books and lecture notes and articles | Öğretim Yöntemleri: Anlatım, Grup Çalışması |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Performans Değerlendirmesi |
|
| 9 | micoviruses and their use in mold damages | lecture notes and articles | Öğretim Yöntemleri: Tartışma, Beyin Fırtınası, Bireysel Çalışma |
| 10 | mildew-induced deterioration and other problems | food microbiology books and lecture notes | Öğretim Yöntemleri: Anlatım, Grup Çalışması |
| 11 | molded foods that are consumed all over the world | articles, lecture notes, various scientific publications | Öğretim Yöntemleri: Anlatım, Grup Çalışması |
| 12 | evaulation molded foods produced by molds in terms of mycotoxins | lecture notes | Öğretim Yöntemleri: Tartışma, Grup Çalışması, Beyin Fırtınası |
| 13 | properties of molds used in the production of foods produced with mold starters | books and lecture notes | Öğretim Yöntemleri: Anlatım |
| 14 | genetics of mold cultures and genetic manipulations | microbial genetic book and lecture notes | Öğretim Yöntemleri: Anlatım |
| 15 | recent developments on the topics | scientific publications and articles, visuals | Öğretim Yöntemleri: Tartışma, Grup Çalışması, Bireysel Çalışma |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı 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 | ||