| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | G313.2B2 | Industrial Microbiology | Elective | 3 | 5 | 4 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| Information about microorganisms used in industry. |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Halil İbrahim KAYA |
| Learning Outcomes |
| 1 | to be able to interpret the history and importance of industrial microbiology | | 2 | to be able to interpret the techniques of industrial scale production of the microorganisms. | | 3 | to be able to specify microorganism profile and needs for organizing the new production process. | | 4 | to be able to tell the microorganisms used in industry, | | 5 | to be able to tell the products produced by microorganisms |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| 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 Detailed Course Contents |
|
| 1 | Meeting with students Introduction Defining of the course concept Demonstrating which sources can be useful for this course | | | | 2 | The relationship between industrial microbiology and food technology are explained The important microorganisms for industry are defined. | | | | 3 | Industrial microorganisms Introducing to eukaryotic microorganisms | | | | 4 | Technically important microorganisms and their morphologic, cytologic properties and factors effecting their growth are explained. | | | | 5 | Yeasts belonging to Saccharomycetaceae (baker’s or beer yeast) Endomycetaceae, Chrytococaceae (Candida strains) are defined | | | | 6 | Industrial moulds, their ecologies, morphologies and proliferations | | | | 7 | Repeating lesson | | | | 8 | Midterm | | | | 9 | The definition and importance of the mould strains which are belonging to Zygomycetes, Ascomycetes ve Deuteromyces | | | | 10 | Mushrooms | | | | 11 | Procaryotes, which have ındustrial importance, and their ecology, morphology and proliferation way | | | | 12 | The definition of Pseudomonadales (Acetobacter, Glukonobacter, Pseudomonas, Xanthomonas) and Eubacteriales, giving information about their metabolites and functions | | | | 13 | Fermented food production pathways followed by İndustrial microorganisms (FDP Pathway, alcohol fermentation, lactic acid fermentation and acetic acid fermentation) | | | | 14 | Propionic acid fermentation, aminoacid biosynthesis, fatty acids and byosynthesis of the fat | | | | 15 | Cultural methods, fermentors, sterilization by heat, disinfection, sterilization by irradiation, sterilization by filtration | | |
|
| Recommended or Required Reading |
| İ. Şahin, Microbiology of Fermentation. U.Ü.Ziraat Fakültesi, El-Mansi, Mansi, C.Bryce. 1999. Fermentation microbiology and biotechnology. Taylor&Francis Group. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 4 | 56 |
| Self Study | 14 | 2 | 28 |
| Individual Study for Mid term Examination | 1 | 10 | 10 |
| Individual Study for Final Examination | 1 | 20 | 20 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 3 | 3 | 3 | 3 | 3 | 3 | | LO2 | 4 | 4 | 4 | 4 | 4 | 4 | | LO3 | 5 | 5 | 5 | 5 | 5 | 5 | | LO4 | 3 | 3 | 3 | 3 | 3 | 3 | | LO5 | 4 | 4 | 4 | 4 | 4 | 4 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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