PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 316	INDUSTRIAL MICROBIOLOGY	3 + 0	5th Semester	3

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	The aim of the course is to give students the fundamental concepts and applications of industrial microbiology. To provide basic knowledge on bacteria, yeast, fungi and algae related to food and food additive production. To be develop skills in seeking information from various sources. .
Course Content	Isolation, identification and preservation of industrially important microorganisms. Growth conditions. Regulation of metabolism of these microorganisms. Improvement of industrially important microorganisms. Preparation and propagation of inoculates for industrial fermentation. Media for industrial fermentations. Sterilization. Specific applications of fermentation technology (i.e. ethanol, SCP, organic acids, amino acids, vitamins, enzymes, baker’s yeast production). Waste-water treatment in food industry. Bioreactors and processing principles of bioreactors.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	1. Have knowledge on the isolation, identification and preservation of industrial important microorganisms.
2	2. Have knowledge on the growth conditions and metabolism control of microorganisms.
3	3. Learn the genetic development of microorganisms having industrial importance.
4	4. Have knowledge about the preparation of inoculation material and its production and medium.
5	5. Learn and comprehension the sterilization.
6	6. Recognize the industrial productions.
7	7. Have knowledge on the bioreactors and their application procedures.

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13
LO 001		4	3			4	5	3	3	5
LO 002		4	3			4	5	3	3	5
LO 003		4	3			4	5	3	3	5
LO 004		4	3			4	5	3	3	5
LO 005		4	3			4	5	3	3	5
LO 006		4	3			4	5	3	3	5
LO 007	3	3	3	5	5	4	5	4	3	5
Sub Total	3	27	21	5	5	28	35	22	21	35
Contribution	0	4	3	1	1	4	5	3	3	5	0	0	0

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	1	14
Mid-terms	1	8	8
Final examination	1	14	14
Total Work Load ECTS Credit of the Course			78 3

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 316	INDUSTRIAL MICROBIOLOGY	3 + 0	2	Turkish	2014-2015 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
			MUH A02154	%80

Goals		The aim of the course is to give students the fundamental concepts and applications of industrial microbiology. To provide basic knowledge on bacteria, yeast, fungi and algae related to food and food additive production. To be develop skills in seeking information from various sources. .
Content		Isolation, identification and preservation of industrially important microorganisms. Growth conditions. Regulation of metabolism of these microorganisms. Improvement of industrially important microorganisms. Preparation and propagation of inoculates for industrial fermentation. Media for industrial fermentations. Sterilization. Specific applications of fermentation technology (i.e. ethanol, SCP, organic acids, amino acids, vitamins, enzymes, baker’s yeast production). Waste-water treatment in food industry. Bioreactors and processing principles of bioreactors.

Topics

Weeks	Topics
1	Historical review of industrial microbiology
2	Microbial physiology Microbial cell structure and function
3	Microbial growth and nutrition Microbial metabolism
4	Introduction to Bioprocess; Industrial microorganisms
5	Fermentation media, fermentation systems,primer and seconder metabolites
6	Bioreactors
7	Production of enzymes which has been used in food industry, chemical structures and specifity
8	Enzyme kinetics,the factors of effect of enzyme activity
9	Production of commercial enzyme from microbial sources and performing in food industry
10	Down stream processes
11	Industrial processes and products; alcohol and alcoholic fermantation
12	Industrial production of antibiotics, vitamins and amino acids
13	Microbial enzymes, health products, production of microbial biomass
14	Fermentation of food and beverages, enviromental biotechnology, animal and plant culture

Materials

Materials are not specified.

Resources

Resources	Resources Language
Çetin,E.T,1983. Endüstriyel Mikrobiyoloji. İstanbul Tıp Fakültesi Vakfı.	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student