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 (DOCTORATE DEGREE) | ||||
| 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 | |||||
| The aim of this course is upskill about the microorganism culture that is added to the raw material in order to accelerate and manipulate the fermentation process to produce fermented food that had desired characteristics. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | can explain the concepts starter and protective culture. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-5 Has the skills of developing and applying new and original ideas in system and process designs PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination |
| LO-2 | can explain the growth and metabolism of starter cultures. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
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 explain the cultures used in dairy technology and their usage purposes. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-4 Has the skills of developing methods in constructing and solving engineering problems 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 |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| This course covers fermentations, starter cultures, starter culture selection criteria, the importance of lactic acid bacteria (LAB) as starter culture, starter culture production technology, and important starter cultures used in dairy technology. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Fermentation process | Lecture, question-answer, slide show |
| 2 | - Starter Cultures: General Aspects - Protective culture | Lecture, question-answer, slide show |
| 3 | - Natural Starter Cultures - Mixed-Strain Starters - Defined-Strain Starters - New Sources of Starters | Lecture, question-answer, slide show |
| 4 | Taxonomy and identification of starter cultures | Lecture, question-answer, slide show |
| 5 | Metabolism and growth of starter culture | Lecture, question-answer, slide show |
| 6 | Selection criteria for starter culture | Lecture, question-answer, slide show |
| 7 | Starter culture production technology | Lecture, question-answer, slide show |
| 8 | mid-term exam | |
| 9 | The importance of lactic acid bacteria (LAB) as starter culture | Lecture, question-answer, slide show |
| 10 | Yogurt cultures and characteristics | Lecture, question-answer, slide show |
| 11 | Butter cultures and characteristics | Lecture, question-answer, slide show |
| 12 | Cultures used in cheese making and their characteristics | Lecture, question-answer, slide show |
| 13 | Cultures used in cheese making and their characteristics (cont.) | Lecture, question-answer, slide show |
| 14 | Cultures used in kefir and kumys production | Lecture, question-answer, slide show |
| 15 | Role of Starter Cultures on the Safety of Fermented Milk Products | Lecture, question-answer, slide show |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Eugenio Parente, Timothy M. Cogan, Ian B. Powell, 2016. Starter Cultures: General Aspects. Cheese: Chemistry, Physics and Microbiology, Chapter 8. | |
| 2 | Barry A.Law, 2005. New Starter Cultures for Cheese Ripening. Biochemistry of Milk Products, Pages 47-55 | |
| 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 | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 1 | 3 | 3 |
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 4 | 7 | 28 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 7 | 21 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 181 | ||