Nevşehir Hacı Bektaş Veli University Course Catalogue
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| 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 | BÜLENT ZORLUGENÇ (bzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| This course aims to give information about cultures of micro-organisms used in some foods, general characteristics, metabolites they produce, production methods, antimicrobial effects on the development of pathogenic microorganisms, cultures of micro-organisms sold commercially and their functions in foods. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-2 | Examine and improve the social relationships and the norms; act to change them if necessary |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-3 | Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering |
Examination |
| LO-4 | Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering |
Examination |
| LO-5 | Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Cultures of micro-organisms used in some foods, general characteristics, metabolites they produce, production methods, antimicrobial effects on the development of pathogenic microorganisms, cultures of micro-organisms sold commercially and their functions in foods. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Reviewing references, Lectures, Homework | Lecture, discussion or Distance Learning |
| 2 | Definition of starter cultures, foods usage purposes | Lecture, discussion or Distance Learning |
| 3 | Criteria for selection of starter culture | Lecture, discussion or Distance Learning |
| 4 | Metabolites they produce, antimicrobial properties | Lecture, discussion or Distance Learning |
| 5 | antibiotic resistance | Lecture, discussion or Distance Learning |
| 6 | production methods | Lecture, discussion or Distance Learning |
| 7 | General characteristics of bacteria used as starter cultures | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Lactic acid bacteria | Lecture, discussion or Distance Learning |
| 10 | Lactic acid bacteria (continued) | Lecture, discussion or Distance Learning |
| 11 | Propionic acid bacteria | Lecture, discussion or Distance Learning |
| 12 | Other bacteria | Lecture, discussion or Distance Learning |
| 13 | Yeasts | Lecture, discussion or Distance Learning |
| 14 | Molds | Lecture, discussion or Distance Learning |
| 15 | Probiotics | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Hui, Y. H., Meunier-Goddik, L., 2004. Handbook of Food and Beverage Fermentation Technology. Marcel Dekker,USA, p.1000. | |
| 2 | Hutkins, R. W., 2004. Microbiology and Technology of Fermented Foods. IFT pres, USA, p. 473. | |
| 3 | Erkmen, O., 2010. Food Microbiology. Efil Publisher-Ankara, 552 p | |
| Required Course instruments and materials | ||
| 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) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 3 | 10 | 30 |
| b) Search in internet/Library | 2 | 10 | 20 |
| c) Performance Project | 5 | 2 | 10 |
| d) Prepare a workshop/Presentation/Report | 10 | 1 | 10 |
| 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 | 10 | 1 | 10 |
| Own study for final exam | 3 | 6 | 18 |
| final exam | 10 | 1 | 10 |
| 0 | |||
| 0 | |||
| Total work load; | 168 | ||