SUF222 Microbial Biotechnology in Seafood Processing

3 ECTS - 2-0 Duration (T+A)- 4. Semester- 2 National Credit

Information

Code SUF222
Name Microbial Biotechnology in Seafood Processing
Term 2024-2025 Academic Year
Semester 4. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. FATİH ÖZOĞUL
Course Instructor
1 2
Prof. Dr. FATİH ÖZOĞUL (A Group) (Ins. in Charge)


Course Goal / Objective

Teaching and giving information about the microbial biotechnology in seafood processig technology and applying knowledge to food industry

Course Content

Definition, comprehension and history of biotechnology, classification of biotechnology and food biotechnology, growth phases of microorganism, introduction of microbial biotechnology, starter cultures and their application areas, industrial products produced by molds and yeasts,microbial fermentation of seafood, isolation and identification of starter cultures, biotechnological applications used in food industry, organic acid production and their analysis (lactic acid, acetic acid), transgenic organisms

Course Precondition

None

Resources

Lecture notes and internet resource

Notes

Internet


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Learning information on seafood microbiology and biotechnology
LO02 Comparing and making comment the information with the concepts of fields of expertise
LO03 Applying information about fields of expertise on food industry
LO04 Learning information about products derived from lactic acid fermentation in microbial biotechnology
LO05 Gained the ability to use microbial biotechnology laboratory and analyse related subject
LO06 Having an ability to report and evaluate the result of laboratory study
LO07 Having the knowledge and skills about starter microorganisms and their culture conditions


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Explains the basic concepts and principles of science and basic engineering branches. 4
PLO02 Bilgi - Kuramsal, Olgusal Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology. 4
PLO03 Bilgi - Kuramsal, Olgusal Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods 4
PLO04 Bilgi - Kuramsal, Olgusal Explains the production and/or processing processes related to aquatic products. 3
PLO05 Beceriler - Bilişsel, Uygulamalı Evaluates the accuracy, reliability and currency of the information about fisheries
PLO06 Beceriler - Bilişsel, Uygulamalı Examines events and cases with the scientific method by using theoretical and practical knowledge.
PLO07 Beceriler - Bilişsel, Uygulamalı Investigates the problems related to fisheries using scientific methods. 4
PLO08 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği To have the skills and competence required for duties such as consultancy, auditing and expertise in businesses related to fisheries.
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises 3
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Conducts interdisciplinary studies related to fisheries. 4
PLO11 Yetkinlikler - Öğrenme Yetkinliği Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries.
PLO12 Yetkinlikler - Öğrenme Yetkinliği Has the ability to access and use information. 3
PLO13 Yetkinlikler - Öğrenme Yetkinliği Uses the knowledge about fisheries for the benefit of society.
PLO14 Yetkinlikler - İletişim ve Sosyal Yetkinlik Follows the events on the agenda of society and the world. 3
PLO15 Yetkinlikler - İletişim ve Sosyal Yetkinlik Produces projects by taking into account the problems and needs of the social environment in which they live.
PLO16 Yetkinlikler - İletişim ve Sosyal Yetkinlik Shares the knowledge and skills acquired in fisheries on various platforms in order to raise awareness of the society.
PLO17 Yetkinlikler - İletişim ve Sosyal Yetkinlik To be able to use a foreign language to follow the resources related to the field and to communicate with colleagues.
PLO18 Yetkinlikler - İletişim ve Sosyal Yetkinlik Uses information and communication technologies related to fisheries.
PLO19 Yetkinlikler - Alana Özgü Yetkinlik Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology.
PLO20 Yetkinlikler - Alana Özgü Yetkinlik Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects.
PLO21 Yetkinlikler - Alana Özgü Yetkinlik Acts in accordance with scientific, cultural and ethical values.
PLO22 Yetkinlikler - Alana Özgü Yetkinlik Know the legislation related to the field and act accordingly.


Week Plan

Week Topic Preparation Methods
1 Modified atmosphere packing (MAP) and its effect on seafood quality Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
2 Classification of biotechnology and food biotechnology Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
3 Growth phases of microorganism Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
4 Introduction to microbial biotechnology Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
5 Starter cultures and their application areas Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
6 Industrial products produced by molds and yeasts Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
7 Products obtained by genetic engineering Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma
8 Mid-Term Exam Studying for exam Ölçme Yöntemleri:
Yazılı Sınav
9 Microbial fermentation of seafood Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
10 Isolation and identification of starter cultures Teoric Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
11 Isolation and identification of starter cultures Laboratory practice I Reading literature related to subject and laboratory preparation Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
12 Isolation and identification of starter cultures Laboratory practice II Reading literature related to subject and laboratory preparation Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
13 Biotechnological applications used in food industry Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
14 Organic acid production and their analysis (lactic acid, acetic acid) Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
15 Transgenic organisms Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
16 Term Exams Studying for exam Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Studying for exam Ölçme Yöntemleri:
Yazılı Sınav


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 2 28
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 6 6
Final Exam 1 16 16
Total Workload (Hour) 78
Total Workload / 25 (h) 3,12
ECTS 3 ECTS

Update Time: 09.05.2024 09:50