| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Industrial Microbiology | MKM322 | Elective | Bachelor's degree | 3 | Spring | 4 |
Name of Lecturer(s)
Associate Prof. Dr. Başar UYAR
Learning Outcomes of the Course Unit
1) Recognize basic microbiology concepts
2) Differentiate between industrial and nonindustrial microorganisms, reactors and bioreactors, chemical processes and bioprocesses.
3) Explain how fermented foods are produced by microorganisms
4) Explain the production processes of industrial non-food materials that are produced by fermentation
5) Illustrate the applications of microorganisms that are not related to production of industrial chemicals.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 2 | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 3 | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 5 | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Biochemistry, Biotechnology
Course Contents
Introduction to industrial microbiology / Industrial microorganisms / Bioprocesses / Foods products produced by fermentation / Non-food products produced by microorganisms and other related applications
Weekly Schedule
1) Introduction to industrial microbiology (definition, history, applications)2) Screening and development of industrial microorganism strains, microbial metabolism
3) Bioprocesses (bioreactors, upstream and downstream processes)
4) Microbial production of amino acids and proteins
5) Microbial production of organic acids and vinegar
6) Microbial production of polysaccharides
7) Antibiotic production
8) Midterm examination/Assessment
9) Bioplastics
10) Enzyme production, immobilization of cells and enzymes
11) Production of alcohol and alcoholic drinks
12) Production of fermented dairy products (yogurt, cheese, kefir)
13) Other foods produced by fermentation (pickles, bread, boza)
14) Biochemical principles of biogas production
15) Bioremediation and microbial degradation of wastes
16) Final examination
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Case Study
5) Self Study
6) Problem Solving
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
50% |
|---|---|
Contribution of Final Examination to Course Grade |
50% |
Total |
100% |
Language of Instruction
Other
Work Placement(s)
Not Required