Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 4 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | HİLAL YILDIZ (hilalyildiz@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Describe how microorganisms are used in industry to manufacture food or products in large quantities | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | comprehend the importance of industrial microbiology. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-5 Grasps the methods of access to knowledge. PO-8 Knows the importance of life long learning, keeping up-to-date with developments in science and technology and being able to continuously improving herself/himself. |
Examination |
| LO-2 | can interpret the techniques of industrial scale production of the microorganisms. |
PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-5 Grasps the methods of access to knowledge. PO-10 Has knowledge and skills of Project preparation and evaluation. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-3 | can specify microorganism profile and needs for planning the new production process. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| LO-4 | can describe the microorganisms used in industry, |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-5 Grasps the methods of access to knowledge. PO-8 Knows the importance of life long learning, keeping up-to-date with developments in science and technology and being able to continuously improving herself/himself. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-5 | know the products produced by microorganisms |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-10 Has knowledge and skills of Project preparation and evaluation. PO-12 Grasps the universal and social affects of engineering solutions and applications. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Basis of the implementation of industrial fermentation, industrial scale production of variety microbial products, application areas and other areas of microorganisms used in the industry | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Scope and application areas of industrial microbiology | Description and experimentation methods |
| 2 | general information about microorganisms | Description and experimentation methods |
| 3 | - Microorganism growth curve and phases. - Growth requirements for microorganisms | Description and experimentation methods |
| 4 | - Microbial nutrition - Culture media | Description and experimentation methods D |
| 5 | - Techniques to isolate microorganisms in pure cultures - Preservation of pure cultures of microorganisms - Primary and secondary metabolites | Description and experimentation methods |
| 6 | - Large-scale Fermentation - Fermentation scaling | Description and experimentation methods |
| 7 | Starter Cultures: General Aspects | Description and experimentation methods |
| 8 | mid-term exam | |
| 9 | - Important industrial products in the food and beverage industry - Alcoholic beverages | Description and experimentation methods |
| 10 | - Vinegar production | Description and experimentation methods |
| 11 | - Citric acid and other organic compounds | Description and experimentation methods Distance Learning |
| 12 | - Yeast as a food and food additive - Commercial production of parasol mushrooms | Description and experimentation methods |
| 13 | - Enzymes as industrial products - Immobilized enzymes | Description and experimentation methods |
| 14 | - Research into new antibiotics - Industrial production of penicillin and tetracyclines | Description and experimentation methods |
| 15 | - Fermentative production of vitamins and amino acids - Biotransformation of Steroids Using Different Microorganisms | Description and experimentation methods |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | El-Mansi, Mansi, C.Bryce. 1999. Fermentation microbiology and biotechnology. Taylor&Francis Group. | |
| 2 | Michael T. Madigan and John M. Martinko, 2010. Brock Mikroorganizmaların Biyolojisi, Çeviri editörü: Prof. Dr. Cumhur Çökmüş | |
| Required Course instruments and materials | ||
| Textbook, Projection, Computer | ||
| 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) | 4 | 14 | 56 |
| Outside Class | |||
| a) Reading | 2 | 14 | 28 |
| b) Search in internet/Library | 2 | 14 | 28 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 1 | 4 | 4 |
| Quiz | 0 | ||
| Laboratory exam | 1 | 2 | 2 |
| Own study for mid-term exam | 3 | 7 | 21 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 7 | 21 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 163 | ||