1. Education Information System
  2. Food Engineering (Master)
  3. Industrial Microbiology (2020 - 2021)
Course Name Code Semester T+U Hours Credit ECTS
Industrial Microbiology FST 509 0 3 + 0 3 6
Precondition Courses
Recommended Optional Courses
Course Language English
Course Level yuksek_lisans
Course Type Optional
Course Coordinator Doç.Dr. AYŞE AVCI
Course Lecturers Doç.Dr. AYŞE AVCI,
Course Assistants
Course Category Field Proper Education
Course Objective

To give detailed information about isolation and identification of industrially important microorganisms, industrial production processes and biological kinetics
Course Content

2. Bioreactors: properties, design,
3. Fermentation kinetics, batch and continuous fermentations
3.1 Product formation, and downstream processing
4. Genetic modifications of microorganisms and industrial applications
5. Principles of microbial enzyme production
5.1 Properties and purification of enzymes
5.2Enzyme immobilization
6. Biofuels
7. Baker’s yeast and single cell protein production
8. Production of vitamins, amimoacids and antibiotics
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Comprehends industrially important microorganisms and their sources Question-Answer, Discussion, Demonstration, Testing, Homework,
2 Comprehends isolation and identification of microorganisms Demonstration, Discussion, Question-Answer, Lecture, Testing,
3 Comprehends industrial processes and applications Demonstration, Discussion, Question-Answer, Lecture, Testing, Homework,
4 Calculates kinetics microbiological processes Problem Solving, Question-Answer, Lecture, Testing,
Week Course Topics Preliminary Preparation
1 Industrialy important microorganisms and their properties
2 Isolation and identification methods of industrial microorganisms
3 Screening of the novel products of microbial cultures and optimization of the medium conditions
4 Growth kinetics, product formation, yield and productivity calculations
5 Bioreactors: properties, design
6 Fermentation kinetics, batch and continuous fermentations
7 Product formation, and downstream processing
8 Genetic modifications of microorganisms and industrial applications
9 Midterm
10 Principles of microbial enzyme production
11 Properties and purification of enzymes, enzyme immobilization
12 Biofuels
13 Baker's yeast and single cell protein production
14 Production of vitamins, amimoacids and antibiotics
Resources
Course Notes <p>Industrial Microbiology Lecture Notes. Assoc. Prof. Dr. Ayşe Avcı</p>
Course Resources

1. Biyoteknoloji. Azmi Telefoncu, Ege Üniversitesi Basımevi, 1995
2. Biotechnology. John E. Smith,Cambridge University Press. 1996
3. Moleküler Biyoloji. PC Turner, AG McLennan, AD Bates, MRH White, Nobel Yayın Dağıtım. 2004
4. Gıda Biyoteknolojisi, Necla Aran, Nobel Yayın Dağıtım, 2010

 
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 55
1. Ödev 15
2. Ödev 15
1. Performans Görevi (Seminer) 15
Total 100
1. Yıl İçinin Başarıya 50
1. Final 50
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 2 32
Mid-terms 1 15 15
Assignment 2 10 20
Performance Task (Seminar) 1 15 15
Final examination 1 15 15
Total Workload 145
Total Workload / 25 (Hours) 5.8
dersAKTSKredisi 6