Information Of Programmes

INSTITUTE OF SCIENCE / GM-746 - FOOD ENGINEERING (DOCTORATE DEGREE)

Code: GM-746

Course Title: FOOD MYCOLOGY

Theoretical+Practice: 3+0

ECTS: 6

Year/Semester of Study

1 / Spring 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

BÜLENT ZORLUGENÇ (bzorlugenc@nevsehir.edu.tr)

Name of Lecturer(s)

Language of Instruction

Turkish

Work Placement(s)

None

Objectives of the Course

The objectives of this course are to give information about the isolation, identification and taxonomy of molds and yeasts, factors effecting growth of molds and yeasts in foods, fungal spoilage of foods and prevention of fungal spoilage of food, mycotoxin formation, mycotoxins and control of mycotoxin formation in food.

Learning Outcomes		PO	MME
The students who succeeded in this course:
LO-1	Can explain the isolation, identification and classification of molds and yeasts in foods.	PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-3 Integrates knowledge from different disciplines PO-4 Has the skills of developing methods in constructing and solving engineering problems	Examination Performance Project
PO: Programme Outcomes MME:Method of measurement & Evaluation

Course Contents
Molds and yeasts in foods, factors effecting growth of molds and yeasts in foods, the isolation, identification and taxonomy of molds and yeasts, fungal spoilage of foods and prevention of fungal spoilage of food, mycotoxin formation, mycotoxins and control of mycotoxin formation in food, mycotoxin analysis, limits and regulations of mycotoxins in foods, molds and yeasts used in food industry and their starter cultures.
Weekly Course Content
Week	Subject	Learning Activities and Teaching Methods
1	Characteristics of molds and yeasts found in foods-I	Lecture, discussion or Distance Learning
2	Characteristics of molds and yeasts found in foods-II	Lecture, discussion or Distance Learning
3	Factors affecting growth of molds and yeasts in foods	Lecture, discussion or Distance Learning
4	Isolation, identification and taxonomy of molds	Lecture, discussion or Distance Learning
5	Isolation, identification and taxonomy of yeasts	Lecture, discussion or Distance Learning
6	Fungal spoilage of foods and prevention of fungal spoilage of foods-I	Lecture, discussion or Distance Learning
7	Fungal spoilage of foods and prevention of fungal spoilage of foods-II	Lecture, discussion or Distance Learning
8	mid-term exam
9	Presentations on fungal spoilage of different foods and prevention of fungal spoilage of foods	Lecture, discussion or Distance Learning
10	Mycotoxins, mycotoxin formation and control of mycotoxin formation in foods-I	Lecture, discussion or Distance Learning
11	Mycotoxins, mycotoxin formation and control of mycotoxin formation in foods-II	Lecture, discussion or Distance Learning
12	Mycotoxin analysis, limits and regulations of mycotoxins for foods	Lecture, discussion or Distance Learning
13	Use of molds in food industry and their starter cultures	Lecture, discussion or Distance Learning
14	Use of yeasts in food industry and their starter cultures	Lecture, discussion or Distance Learning
15	Presentation of reports about mycotoxins	Lecture, discussion or Distance Learning
16	final exam
Recommend Course Book / Supplementary Book/Reading
1	Heperkan, D., 2014. Gıdalarda Mikotoksinler. Sidas Medya Ltd. Şti.
2	Pitt, J.I., Hocking, A.D., 2009. Fungi and Food Spoilage. Springer Science+Business Media, New York. 524 p.
3	Carlile, M.J., Watkinson, S.C., Gooday, G.W., 2001. The Fungi. 2 nd Ed. Academic Press, London. 603 p.
4	Dijksterhuis, J., Samson, R.A., 2007. Food Mycology – A Multifaceted Approach to Fungi and Food. CRC Press. Boca Raton, 427 p.
Required Course instruments and materials

Assessment Methods
Type of Assessment	Week	Hours	Weight(%)
mid-term exam	7	3	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	14	3	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			0
b) Search in internet/Library			0
c) Performance Project	3	2	6
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	4	5	20
mid-term exam	10	5	50
Own study for final exam	5	5	25
final exam	10	5	50
			0
			0
Total work load;			193