Fermantation Biotechnology
Biology
Institute of Natural and Applied Sciences
Second Cycle (Master's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Fermantation Biotechnology | BIO543 | Elective | Master's degree | 1 | Spring | 8 |
Name of Lecturer(s)
Prof. Dr. Fazıl ÖZEN
Associate Prof. Dr. Yonca YÜZÜGÜLLÜ KARAKUŞ
Assistant Prof. Dr. Rezan ALKAN
Learning Outcomes of the Course Unit
1) Microorganisms of ındustrial importance
2) Basic parameters used in fermentation process
3) Basic immobilization techniques applied to enzymes and microrganisms
4) To define the relationships between process control and product quality in fermentation ındustry
5) Knows food biopreservation
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||||||||||||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | ||
| Learning Outcomes | ||||||||||||||||||||||||||||||
| 1 | High | No relation | High | No relation | High | No relation | No relation | No relation | No relation | No relation | No relation | High | High | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | High | No relation | No relation | No relation | No relation | No relation | No relation | |
| 2 | High | No relation | High | No relation | High | No relation | No relation | No relation | No relation | No relation | No relation | High | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 3 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | Middle | No relation | No relation | No relation | No relation | No relation | No relation | Middle | No relation | No relation | No relation | No relation | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | No relation | No relation | No relation | No relation | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | Middle | No relation | No relation | No relation | No relation | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 5 | No relation | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | Low | 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
none
Course Contents
Fermentation microrganisms, microorganism culture collection, selection of standart microorganisms, preservation methods of cultures, fermentors and types of fermentation, parameters of fermentation technology, nutrient media, foam control, immobilization techniques, Structures of Lactic acid bacteria, production of pickle, vinegar, boza, olive, yoghurt, cheese and soy-sauce.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required