Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
---|---|---|---|---|---|
Properties Of Lactic Acid Bacterıa and Uses | GDM 615 | 0 | 3 + 0 | 3 | 6 |
Ön Koşul Dersleri | |
Önerilen Seçmeli Dersler | |
Dersin Dili | Türkçe |
Dersin Seviyesi | Doktora |
Dersin Türü | Seçmeli |
Dersin Koordinatörü | Prof.Dr. SUZAN ÖZTÜRK YILMAZ |
Dersi Verenler | Prof.Dr. SUZAN ÖZTÜRK YILMAZ, |
Dersin Yardımcıları | |
Dersin Kategorisi | Alanına Uygun Öğretim |
Dersin Amacı | Improvement of the knowledge about lactic acid bacteria and probiotics in food industry. To provide theoretical knowledge and practical skills on lactic acid bacteria and probiotics. |
Dersin İçeriği | Classification-definition of lactic acid bacteria and their importance, basic functions and mechanisms, metabolism, preparation of pure cultures and strain selection, effects of lactic acid bacteria on health, antimicrobial properties on pathogen and saprophytes and their antimicrobial products, bacteriocins, exopolysaccharides, and their importance, probiotics, lactic acid bacteria as functional starter cultures for fermentation industry. |
# | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
---|---|---|---|
1 | Understanding of importance, physiological and morphological properties of lactic acid bacteria and probiotic | Lecture, Question-Answer, Discussion, | Testing, |
2 | Obtain information on the use of lactic acid bacteria in the food industry | Lecture, Question-Answer, Discussion, Case Study, | Testing, Homework, |
3 | Understand the importanceof antimicrobial compounds produced by lactic acid bacteria | Lecture, Question-Answer, Discussion, | Testing, Homework, |
4 | Understand the importance of lactic acid bacteria in health and disease | Lecture, Question-Answer, Discussion, Case Study, | Testing, Homework, |
5 | Understanding of the effect of starter cultures on food quality | Discussion, Lecture, Question-Answer, | Testing, |
6 | Understanding of the importance of lactic acid bacteria as starter cultures in fermantation industry | Lecture, Question-Answer, Discussion, Case Study, | Oral Exam, Performance Task, |
Hafta | Ders Konuları | Ön Hazırlık |
---|---|---|
1 | Definition of lactic acid bacteria and their importance, physiological and morphological properties | |
2 | Classification of lactic acid bacteria | |
3 | Metabolism, basic functions and mechanisms of lactic acid bacteria | |
4 | Use of lactic acid bacteria in the industry | |
5 | Stability of lactic acid bacteria in the foods | |
6 | Antimicrobial properties and their antimicrobial products, bacteriocins, | |
7 | Lactic acid bacteria in health and disease | |
8 | Mid-term exam | |
9 | Toxicity of lactic acid bacteria | |
10 | Lactic acid bacteria in fermented dairy products | |
11 | Lactic acid bacteria in fermented meat, vegetable and grain products | |
12 | Lactic acid bacteria as functional starter cultures for fermentation industry. | |
13 | Probiotics, preparation of pure cultures and strain selection, | |
14 | presentations and year-end evaluation |
Kaynaklar | |
---|---|
Ders Notu | Suzan Öztürk Yılmaz. Sakarya University lecture notes. |
Ders Kaynakları | 1. Kılıç, S. 2008. Süt Endüstrisinde Laktik asit Bakterileri, Ege Üniv. Yayın No: 542, İzmir. |
Sıra | Program Çıktıları | Katkı Düzeyi | |||||
---|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | |||
1 | -To be able to reach information deeper by literature search in engineering area, evaluate, interpreted and apply information. | X | |||||
2 | To be able to complete used scientific methods by utilizing incomplete or limited data; integrate information of different disciplines. | ||||||
3 | To be able to build engineering problem, improve a method to solve it, apply innovator methods in solutions. | ||||||
4 | To be able to develop methods by using new and original ideas; to enhance innovator solutions in designing system, process and products. | ||||||
5 | To be able to get detailed information about current and technical methods in engineering. | X | |||||
6 | Ability of analyzing necessary information and data, following right way to access and evaluation of them. | ||||||
7 | Ability of making leadership in multi-disciplinary teams, creating solutions in complex situations and taking responsibility. | ||||||
8 | To be able to share of Process and problem of Works systematically and clearly by written or oral in international and national media in that field or not | ||||||
9 | To be able to surveillance of scientific, social, and ethical values in the all occupational activity and the step of data collection, evaluation and announcement of them | ||||||
10 | To create awareness about new and emerging applications of the occupation; gain skills to investigate and learn effectively | 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 | 100 |
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) | 2 | 10 | 20 |
Assignment | 1 | 20 | 20 |
Performance Task (Application) | 1 | 25 | 25 |
Final examination | 1 | 30 | 30 |
Toplam İş Yükü | 143 | ||
Toplam İş Yükü / 25 (Saat) | 5,72 | ||
Dersin AKTS Kredisi | 6 |