| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM241A | Functional Cultures in the Meat Industry | Elective | 1 | 2 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| - |
| Name of Lecturer(s) |
| - |
| Learning Outcomes |
| 1 | Determines the usage areas of microorganisms in meat industry
Defines the characteristics of cultures that are important for meat industry. Selects functional starter cultures suitable for the purpose. |
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| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| - |
| Recommended Optional Programme Components |
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| Course Contents |
|
| Weekly Detailed Course Contents |
|
| 1 | Definition of functional cultures | | | | 2 | Fermented meat products and microorganisms | | | | 3 | Microbial originated lipolytic enzymes | | | | 4 | Proteolytic enzymes from microbial origin | | | | 5 | Antioxidant properties of functional cultures | | | | 6 | Flavor formation | | | | 7 | Amino acid catabolism | | | | 8 | Bacteriocin production | | | | 9 | Production of other antimicrobials | | | | 10 | Antagonistic properties | | | | 11 | Technological advantages of functional starter cultures | | | | 12 | Probiotic cultures | | | | 13 | Nutraceutical and micronutrient production | | | | 14 | Reduction of undesirable compounds in fermented meat products | | |
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| Recommended or Required Reading |
| - |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 30 | 100 | | SUM | 100 | |
| Final Examination | 70 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 30 | | End Of Term (or Year) Learning Activities | 70 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Team/Group Work | 5 | 6 | 30 |
| Individual Study for Mid term Examination | 1 | 18 | 18 |
| Individual Study for Final Examination | 1 | 19 | 19 |
| Reading | 14 | 3 | 42 |
| Performance | 14 | 4 | 56 |
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| Contribution of Learning Outcomes to Programme Outcomes |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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