TÜRKÇE
ENGLISH
Information
| Code | GM0034 |
| Name | Molecular Methods in Microbiology of Fermentation |
| Term | 2024-2025 Academic Year |
| Term | Spring |
| 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 Instructor |
1 |
Course Goal / Objective
The main objective of the course is to provide students with basic knowledge about Molecular Methods in Fermentation Microbiology.
Course Content
fermentation microbiology, molecular techniques, fermented products, probiotics, DNA sequence
Course Precondition
none
Resources
Cocolin, L. Ercolini, D. (Eds.). (2007). Molecular techniques in the microbial ecology of fermented foods. Springer Science Business Media. Posada, D. (Ed.). (2009). Bioinformatics for DNA sequence analysis. New York: Humana Press. Zhao, S., & Stodolsky, M. (Eds.). (2004). Bacterial Artificial Chromosomes: Library construction, physical mapping, and sequencing. Springer Science Business Media. Roberts, D., & Greenwood, M. (2008). Practical food microbiology. John Wiley & Sons.
Notes
handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | students learn about fermentation microbiology |
| LO02 | students learn fermented products |
| LO03 | students learn probiotics and benefical properties of probiotics |
| LO04 | students acquires DNA sequencing information |
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. | 4 |
| 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. | 4 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | |
| 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 | molecular techniques in fermentation | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | molecular techniques in food fermentation | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | molecular techniques | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | dairy products milk | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | dairy products yogurt | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | fermented meat products | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 7 | fermented meat | 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 | sourdough fermentation | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | vegetable fermentations | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | wine fermentation | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 12 | beer prodution | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | other fermentations | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | probiotics | Reading hand-outs and related chapters in the reading list | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | DNA sequence | 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 | ||