Nevşehir Hacı Bektaş Veli University Course Catalogue
|
|||||
| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| 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) | HİLAL YILDIZ, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of this course is to provide knowledge about lactic acid bacteria and their biochemical functions. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | can describe the lactic acid bacteria. |
PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-11 Has the skill of systematically extending the results of his/her works, nationally and internationally, in written form or orally |
Examination |
| LO-2 | can explain their effect on antimicrobial substances produced by LAB. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| LO-3 | can use the lactic acid bacteria in food systems and develop new products. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-11 Has the skill of systematically extending the results of his/her works, nationally and internationally, in written form or orally PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| LO-4 | can explain the positive effects on the health of probiotic lactic acid bacteria |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
|||
| Course Contents | ||
| This course covers the definition and properties of lactic acid bacteria, bacteria used in the preparation of pure cultures, general metabolism of lactic acid bacteria, antimicrobial properties of lactic acid bacteria, lactic acid bacteria producing exopolysaccharide and exopolysaccharide, basic functions and mechanisms of lactic acid bacteria, selection of lactic acid in culture preparation, the use of lactic acid bacteria in food technology, and probiotic lactic acid bacteria. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Definition and properties of the lactic acid bacteria used in the food industry | Lecture, question-answer |
| 2 | Classification of lactic acid bacteria, The bacteria used in the preparation of pure cultures | Lecture, question-answer |
| 3 | Classification of lactic acid bacteria, The bacteria used in the preparation of pure cultures (cont.) | Lecture, question-answer, slide show |
| 4 | Dilution preparation, plate count methods (Pour Plate Method and Spread Plate Method), techniques for obtaining pure cultures, stock culture preparation | Lecture and experimentation methods |
| 5 | Bacterial growth, growth curve of microorganisms. | Lecture, question-answer, slide show |
| 6 | Primary and secondary metabolites | Lecture, question-answer, slide show |
| 7 | Antimicrobial substances produced by lactic acid bacteria and its antimicrobial properties | Lecture, question-answer, slide show |
| 8 | mid-term exam | |
| 9 | Lactic Acid Bacteria in the Production of Vitamins, Exopolysaccharide (EPS), Conjugated Linoleic Acid and Phytate Degrading Enzymes | Lecture, question-answer, slide show |
| 10 | Lactic Acid Bacteria in the Production of Vitamins, Exopolysaccharide (EPS), Conjugated Linoleic Acid and Phytate Degrading Enzymes (cont.) | Lecture, question-answer, slide show |
| 11 | Use of lactic acid bacteria in food systems | Lecture and experimentation methods |
| 12 | Production of fermented products | Lecture and experimentation methods |
| 13 | Probiotic lactic acid bacteria | Lecture, question-answer, slide show |
| 14 | The importance of human health and nutrition | Lecture, question-answer, slide show |
| 15 | The importance of human health and nutrition | Lecture, question-answer, slide show |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Prof. Dr. Sevda Kılıç, Süt Endüstrisinde Laktik Asit Bakterileri | |
| 2 | So-Yeon Shin and Nam Soo Han, 2015. Leuconostoc spp. as Starters and Their Beneficial Roles in Fermented Foods | |
| 3 | Daniel M. Linares, Carolina Gómez, Erica Renes, José M. Fresno, María E. Tornadijo, R. P. Ross and Catherine Stanton, 2017. Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods | |
| 4 | Hilal Yıldız, 2011. Turşu ve zeytinlerden laktik asit bakterileri- mayaların izolasyonu-identifikasyonu ve elde edilen izolatların bazı özelliklerinin belirlenmesi. Atatürk Üniv., Fen Bilimleri Enst. | |
| 5 | Michael T. Madigan and John M. Martinko, 2010. Brock Mikroorganizmaların Biyolojisi, Çeviri editörü: Prof. Dr. Cumhur Çökmüş | |
| 6 | Anand Prakash Maurya, Vineet Kumar Maurya, and Ram Lal Thakur, 2021. Bacteriocin producing lactic acid bacteria: Their relevance to human nutrition and health. Preparation of Phytopharmaceuticals for the Management of Disorders, Chapter 16. | |
| 7 | E. Giaouris, 2020. Application of lactic acid bacteria and their metabolites against foodborne pathogenic bacterial biofilms. Recent Trends in Biofilm Science and Technology, Chapter 9. | |
| 8 | Tsvetanka Teneva-Angelova, Ivelina Hristova, Atanas Pavlov, Dora Beshkova, 2018. Lactic Acid Bacteria—From Nature Through Food to Health. Advances in Biotechnology for Food Industry,Chapter 4 | |
| 9 | Ian L. Pepper and Charles P. Gerba, 2009. Cultural Methods. Environmental Microbiology, Chapter 10. | |
| 10 | Khalid Z.Masoodi, Sameena Maqbool Lone, Rovidha Saba Rasool, 2021. Growth of bacterial cultures and preparation of growth curve. Advanced Methods in Molecular Biology and Biotechnology A Practical Lab Manual, Pages 163-166 | |
| Required Course instruments and materials | ||
| Lecture notes, books, computers | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 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) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 3 | 14 | 42 |
| b) Search in internet/Library | 3 | 14 | 42 |
| c) Performance Project | 2 | 4 | 8 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 4 | 1 | 4 |
| Oral Examination | 0 | ||
| Quiz | 1 | 4 | 4 |
| Laboratory exam | 0 | ||
| 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; | 187 | ||