| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Starter Culture Technology | GDM 560 | 0 | 3 + 0 | 3 | 6 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | YUKSEK_LISANS |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Doç.Dr. GÖKÇE POLAT YEMİŞ |
| Dersi Verenler | |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | The aim of this course is to give information about the properties and functions of starter cultures used in fermented foods, culture production technology, factors affecting starter culture activity, quality control in starter cultures, usage in food industry |
| Dersin İçeriği | Starter cultures and their importance for fermentation technology, classification of starter cultures, characteristic features of good starter culture, metabolic characteristics of starter cultures, intrinsic and extrinsic factors that influence starter culture activity, production of starter cultures, preservation of starter cultures and quality control in starter culture industry, application of starter cultures for the food fermentation industry. |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 1 | Understanding starter cultures and their importance for fermentation technology | Lecture, Question-Answer, Discussion, Self Study, | Testing, Homework, Performance Task, |
| 2 | Learning classification of starter cultures | Lecture, Question-Answer, Discussion, Self Study, | Testing, Homework, Performance Task, |
| 3 | Learning the starter culture technology and the factors effecting starter culture activities | Lecture, Question-Answer, Discussion, Self Study, | Testing, Homework, Performance Task, |
| 4 | Learning application of starter cultures for the food fermentation industry | Lecture, Question-Answer, Discussion, Self Study, | Testing, Homework, Performance Task, |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 1 | Starter cultures and their importance for fermentation technology | |
| 2 | Classification of starter cultures | |
| 3 | Classification of starter cultures | |
| 4 | Characteristic features of good starter culture | |
| 5 | Metabolic characteristics of starter cultures | |
| 6 | Intrinsic factors that influence starter culture activity | |
| 7 | Extrinsic factors that influence starter culture activity | |
| 8 | Production of starter cultures | |
| 9 | Preservation of starter cultures | |
| 10 | Quality control in starter culture production | |
| 11 | Application of starter cultures for the food fermentation industry | |
| 12 | Application of starter cultures for the food fermentation industry | |
| 13 | Application of starter cultures for the food fermentation industry | |
| 14 | Application of starter cultures for the food fermentation industry |
| Kaynaklar | |
|---|---|
| Ders Notu | |
| Ders Kaynakları | Kılıç, S. 2008. Süt Endüstrisinde Laktik asit Bakterileri, Ege Üniv. Yayın No: 542, İzmir. Tunail N. 2009. Mikrobiyoloji. Pelin Ofset. Ankara. D. Prema Latha, S. M. Reddy, K. S. Youn, Pogaku Ravindra. 2015., Starter Culture Technology: Fermented Foods. Advances in Bioprocess Technology. Pages 435-454 Springer International Publishing Switzerland Starter Kültür ve Teknolojisi Ders Notları (basılmamış), Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Prof. Dr. Nezihe TUNAİL |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | In addition to expanding and making deeper the knowledge established on high school education in a same or different area, to be able to reach knowledge, evaluate and interpret it to be able to do practice. | X | |||||
| 2 | By utilizing incomplete or limited data in his or her study area, to be able to expand the knowledge by scientific methods and use them in scientific, social and ethical responsibility. | ||||||
| 3 | To be able to define a problem, propose a solution method, solve it, evaluate the results and apply if it is necessary in his or her area. | ||||||
| 4 | To be able to transfer systematically the current developments, his or her studies to the other people as written, orally and visually. | ||||||
| 5 | To be able to develop new strategic approach and produce solutions by taking responsibility in unexpected and complicated situations in his or her area of practice. | ||||||
| 6 | To be able to have oral or written communication ability in one of well know foreign language (“European Language Portfolio Global Scale”, Level B2). | X | |||||
| 7 | To have knowledge about software and hardware about computers and be able to use and improve data processing and communication abilities. | ||||||
| 8 | To be able to watch scientific, social, and ethical values and teach and control them in the step of data collection, evaluation and announcement of them. | X | |||||
| 9 | The qualifications gaining for values of scientific and ethical in stages of data collection, interpretation, dissemination and in all professional activities, | ||||||
| 10 | To create awareness about new and emerging applications of the profession; when the necessary gain skills to investigate and learn | X | |||||
| 11 | To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ödev | 25 |
| 2. Ödev | 25 |
| 1. Performans Görevi (Seminer) | 50 |
| Toplam | 100 |
| 1. Yıl İçinin Başarıya | 50 |
| 1. Final | 50 |
| Toplam | 100 |
| AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
|---|---|---|---|
| Course Duration (Including the exam week: 16x Total course hours) | 16 | 3 | 48 |
| Hours for off-the-classroom study (Pre-study, practice) | 16 | 3 | 48 |
| Assignment | 2 | 5 | 10 |
| Performance Task (Seminar) | 1 | 15 | 15 |
| Final examination | 1 | 20 | 20 |
| Toplam İş Yükü | 141 | ||
| Toplam İş Yükü / 25 (Saat) | 5,64 | ||
| Dersin AKTS Kredisi | 6 | ||