| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Fermentation Microbiology | BIO526 | 3 + 0 | 3.0 | 8.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Graduate |
| Course Type | |
| Mode of delivery | Face to face |
| Course Coordinator |
Assoc. Prof. Dr. SERPİL UĞRAŞ |
| Instructors | |
| Assistants | |
| Goals | The aim of the course is to get the students acquainted with the description of fermentation process, microorganisms, the industrial products produced by the microorganism (antibiotics, amino acids, steroids, vinegar, enzymes, alcohol and citric acid), application of these products in the food industry and biotechnological methods. |
| Course Content | 1. To learn general information about the fermentation process 2. To learn general information about the microorganisms 3. To learn the microbial products 4. To learn application area of the microbial products 5. To learn the purification of microbial products 6. To learn the characteristics of large scale fermentation process 7. To learn the relationship between microorganisms and industry 8. To learn the biotechnological applications 9. To learn the techniques of scientific research |
| Learning Outcomes |
- To learn detailed information about the fermentation process |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | Microorganisms | |
| 2. Week | Nutrition of microorganisms | |
| 3. Week | Growth conditions of the microorganisms | |
| 4. Week | Products of the microorganisms | |
| 5. Week | Primary and secondary metabolites | |
| 6. Week | Antibiotics and Steroids | |
| 7. Week | Vitamins and amino acids | |
| 8. Week | Mid-term | |
| 9. Week | Enzymes | |
| 10. Week | Citric acid and other organic compounds | |
| 11. Week | Isolation of microbial products | |
| 12. Week | Biotechnological methods | |
| 13. Week | Acquisition of products and the basic methods used in purification | |
| 14. Week | Characteristic of large-scale fermentation process |
| Brock Biology of Microorganisms. M. T. Madigan, J. M. Martınko, J. Parker. 2003. Prentice Hall |
| Ertugay, Z., Certel, M. 1992. Biyoteknoloji. Atatürk Üniversitesi Yayınları, ders notu. Erzurum. |
| Pamir H. 1985. Fermantasyon Mikrobiyolojisi. Ankara Üniversitesi Ziraat Fakültesi Yayinlari, Ankara. |
| Course materials, lecture notes of Assist. Prof. Dr. Serpil UGRAS. |
| Program Requirements | Contribution Level | DK1 | Measurement Method |
|---|---|---|---|
| PY1 | 4 | 0 | - |
| PY2 | 5 | 0 | - |
| PY3 | 4 | 0 | - |
| PY4 | 5 | 0 | - |
| PY5 | 4 | 0 | - |
| PY6 | 5 | 0 | - |
| PY7 | 3 | 0 | - |
| PY8 | 4 | 0 | - |
| PY9 | 3 | 0 | - |
| PY10 | 5 | 0 | - |
| PY11 | 5 | 0 | - |
| PY12 | 4 | 0 | - |
| PY13 | 5 | 0 | - |
| PY14 | 3 | 0 | - |
| PY15 | 3 | 0 | - |
| PY16 | 4 | 0 | - |
| PY17 | 5 | 0 | - |
| 0 | 1 | 2 | 3 | 4 | 5 | |
|---|---|---|---|---|---|---|
| Course's Level of contribution | None | Very Low | Low | Fair | High | Very High |
| Method of assessment/evaluation | Written exam | Oral Exams | Assignment/Project | Laboratory work | Presentation/Seminar |
| Event | Quantity | Duration (Hour) | Total Workload (Hour) |
|---|---|---|---|
| Course Hours | 14 | 3 | 42 |
| Preparation, After Class Study | 14 | 3 | 42 |
| Research | 14 | 3 | 42 |
| Verbal Expression | 14 | 1 | 14 |
| Visual Presentation | 14 | 1 | 14 |
| Midterm 1 | 1 | 2 | 2 |
| Homework 1 | 1 | 4 | 4 |
| Final | 1 | 2 | 2 |
| Classroom Activities | 14 | 3 | 42 |
| Total Workload | 204 | ||
| ECTS Credit of the Course | 8.0 | ||
