Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

FACULTY OF LETTERS & SCIENCE / BIY 464 - BIOLOGY

Code: BIY 464 Course Title: INDUSTRIAL MICROBIOLOGY Theoretical+Practice: 2+0 ECTS: 3
Year/Semester of Study 4 / Spring Semester
Level of Course 1st Cycle Degree Programme
Type of Course Optional
Department BIOLOGY
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer SEVİL SUNGUR (sevilsungur@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
To understand fermentation products and microorganisms as a result of applications

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 Knows usage of microorganisms used in industry PO-1 Understand the basic concepts regarding the biology programs
 		Examination
LO-2 Knows products produced bu industrial microorganisms PO-5 Are dedicated to improve themselves by keeping abreast of the developments in science, technology and modern topics
 		Examination
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Industry-related microorganisms Industry-related microorganisms Microorganisms are widely used in industry Microorganisms are widely used in industry Produced by microorganisms used in industrial products Produced by microorganisms used in industrial products Organisms used in fermentation technology Organisms used in fermentation technology Fermentation technology used in products produced by organisms Fermentation technology used in products produced by organisms Fermented products Fermented products.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Introduction to industrial microbiology and its history Lecture, discussion
2 Microbial growth and nutrition Lecture, discussion
3 Products of microbial metabolism Lecture, discussion
4 Industrial microorganisms Lecture, discussion
5 Fermentation media formulation and fermenter types Lecture, discussion
6 Fermentation technology, extraction of fermentation products Lecture, discussion
7 Product development, regulation and security Lecture, discussion
8 mid-term exam
9 Industrial Products: Food and Beverages Lecture, discussion, article reading and discussion
10 Industrial Products: Used in the field of health Lecture, discussion, article reading and discussion
11 Industrial Products: Production and steps of recombinant products Lecture, discussion, article reading and discussion
12 Industrial Products: Microbial Biomass production Lecture, discussion, article reading and discussion
13 Industrial Products: Food additives Lecture, discussion, article reading and discussion
14 Microbial biomass production and waste water treatment Lecture, discussion, article reading and discussion
15 Microbial Insecticides Lecture, discussion, article reading and discussion
16 final exam
Recommend Course Book / Supplementary Book/Reading
Required Course instruments and materials
Vuyst de L., Vandamme, J. E., 1994, Bacteriocins of Lactic Acid Bacteria Microbiology, Genetics and Applications. K?l?ç, S., 2001,Süt Endüstrisinde Laktik Asit Bakterileri E. Ü. Ziraat Fakültesi Yay?nlar? No: 542

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 2 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam 16 2 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 2 14 28
Outside Class
       a) Reading 0
       b) Search in internet/Library 0
       c) Performance Project 1 13 13
       d) Prepare a workshop/Presentation/Report 0
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 3 6 18
mid-term exam 2 1 2
Own study for final exam 3 9 27
final exam 2 1 2
0
0
Total work load; 90