Rapor Tarihi: 11.04.2026 22:13
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Fermentation Microbiology | BIO526 | Turkish | Compulsory | 3 + 0 | 3.0 | 8.0 |
| Prerequisite Courses | |
| Course Level | Graduate |
| Mode of delivery | Face to face |
| Course Coordinator | Prof. Dr. Başaran DÜLGER |
| Instructor(s) | |
| Goals | This course aims to provide information and concepts about the fermentation process, the microorganisms used, the industrial products produced by these microorganisms (antibiotics, amino acids, steroids, vinegar, enzymes, alcohol and citric acid), the applications of these products in the food industry, and biotechnological methods. |
| Course Content | This course will cover general information about the fermentation process, information about microorganisms, microbial products, applications of microbial products, purification of microbial products, characteristics of large-scale fermentation processes, the relationship between microorganisms and industry, biotechnological applications, and scientific research techniques. |
| # | Öğrenme Kazanımı |
| 1 | To learn detailed information about the fermentation process |
| 2 | Gaining the ability to recognize and apply modern laboratory techniques and microbiological analysis methods |
| 3 | To be able to follow and evaluate current publications on the subject. |
| 4 | It describes the basic principles and processes of fermentation microbiology. |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Microorganisms | Preparation, After Class Study, Research, Other Activities, Interview, Presentation (Preparation) |
| 2. Week | Nutrition of microorganisms | Preparation, After Class Study, Research, Other Activities, Interview, Presentation (Preparation), Fieldwork, Practice |
| 3. Week | Growth conditions of the microorganisms | Preparation, After Class Study, Research, Other Activities, Interview, Presentation (Preparation), Fieldwork, Practice |
| 4. Week | Products of the microorganisms | Preparation, After Class Study, Research, Other Activities, Interview, Presentation (Preparation), Practice |
| 5. Week | Primary and secondary metabolites | |
| 6. Week | Antibiotics and Steroids | Preparation, After Class Study, Research, Other Activities, Interview, Presentation (Preparation), Practice |
| 7. Week | Vitamins and amino acids | Preparation, After Class Study, Research, Other Activities, Interview, Presentation (Preparation), Practice |
| 8. Week | Interim assessments accompanied by relevant literature. | Preparation, After Class Study, Research, Other Activities, Interview, Presentation (Preparation) |
| 9. Week | Enzymes | |
| 10. Week | Citric acid and other organic compounds | Preparation, After Class Study, Research, Other Activities, Interview, Presentation (Preparation), Practice |
| 11. Week | Isolation of microbial products | Preparation, After Class Study, Research, Other Activities, Interview, Presentation (Preparation), Practice |
| 12. Week | Biotechnological methods | Preparation, After Class Study, Research, Other Activities, Interview, Presentation (Preparation), Practice |
| 13. Week | Acquisition of products and the basic methods used in purification | |
| 14. Week | Characteristic of large-scale fermentation process | Preparation, After Class Study, Research, Other Activities, Interview, Presentation (Preparation), Practice |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Improve the scientific knowledge in the field of Biology to a more advanced level. Use the advenced knowledge to innovate, interpret the results, to apply the results and to design unique projects. | ✔ | |||||
| 2 | Gain the ability to identify scientific questions, compare, analyze and solve the problems independently. | ✔ | |||||
| 3 | Gain the skills of using the modern laboratory techniques and analysis methods in the field of biology. | ✔ | |||||
| 4 | Gain the ability to get the information by doing research, to evaluate, interpret and apply it. | ✔ | |||||
| 5 | Gain the ability of discussion, synthesis and applying the scientific knowledge. | ✔ | |||||
| 6 | Gain the ability to design experimental studies, do the applications and analyse the complicated results using advanced skills, like critical thinking, problem solving and deciding. | ✔ | |||||
| 7 | Use the scientific knowledge and apply the ability of problem solving, evaluate and analyse advanced concepts in interdiciplinary fields. | ✔ | |||||
| 8 | Gain the scientific knowledge to set up communication with the collegues. Gain the ability to follow and use of the literature. Gain the ability to share or present the results of his/her own studies with the scientists during a scientific conference, workshop or seminar. | ✔ | |||||
| 9 | Participate scientific collaborations effectively and lead a scientific study if necessary. | ✔ | |||||
| 10 | Follow the innovations in the field of biology. Gain the ability to find resources and to use the databases. | ✔ | |||||
| 11 | Find new or strategical approaches to solve an unpredicted or advanced problems. | ✔ | |||||
| 12 | Improve scientific knowledge where there is a little or limited data present. Gain the ability to connect the information from different scientific diciplines. | ✔ | |||||
| 12 | Improve scientific knowledge where there is a little or limited data present. Gain the ability to connect the information from different scientific diciplines. | ✔ | |||||
| 14 | Have the ability to read, understand, speak and write a foreign language in order to contact with the scientists from all over the World. | ✔ | |||||
| 15 | Follow novel developments in computational software and hardware systems related with biology, use this knowledge and skill in research. | ✔ | |||||
| 15 | Follow novel developments in computational software and hardware systems related with biology, use this knowledge and skill in research. | ✔ | |||||
| 17 | Adopt life-long learning strategies during performing scientific studies. | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 |
|---|---|---|---|---|
| PY1 | 4 | 4 | 4 | 4 |
| PY2 | 5 | 5 | 5 | 5 |
| PY3 | 4 | 4 | 4 | 4 |
| PY4 | 5 | 5 | 5 | 5 |
| PY5 | 4 | 4 | 4 | 4 |
| PY6 | 5 | 5 | 5 | 5 |
| PY7 | 3 | 3 | 3 | 3 |
| PY8 | 4 | 4 | 4 | 4 |
| PY9 | 3 | 3 | 3 | 3 |
| PY10 | 5 | 5 | 5 | 5 |
| PY11 | 5 | 5 | 5 | 5 |
| PY12 | 4 | 4 | 4 | 4 |
| PY14 | 3 | 3 | 3 | 3 |
| PY15 | 3 | 3 | 3 | 3 |
| PY17 | 5 | 5 | 5 | 5 |
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Sınavlar |
Midterm | 1 | 2 | 2 |
| Homework | 1 | 50 | 50 | |
| Homework Preparation | 1 | 50 | 50 | |
| Final | 1 | 2 | 2 | |
| Practice End-Of-Term | 1 | 45.25 | 45.25 | |
| Classroom Activities | 14 | 3 | 42 | |
| Total Workload | 191.25 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 8.0 | ||
