Graduate Education Institute · Food Engineering · Master
ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Doç. Dr. Ertan ERMİŞ
Course Objective
The student who takes this course will learn about the latest developments in microbial food additives production and biotechnological applications. Microbial food additives that gain importance in recent years: Enzymes, proteins, amino acids, carbohydrates, vitamins, aromatic compounds, color pigments, organic acids, antimicrobial substances, other additives.
Course Content
Mikrobial production techniques and parameters used to produce enzymes, proteins, amino acids, carbohydrates, vitamins, aromatic compounds, color pigments, organic acids, antimicrobial substances, other additives.
Required Resources
Grumezescu ve Holban. 2017. Microbial Production of Food Ingredients and Additives. Academic Press, Elsevier Inc.
Recommended Resources
Recent scientific papers
Explanations
Information are given in course syllabus.
Rules
Rules are given in course syllabus.
Course Learning Outcomes
- The student who takes this course knows the classification of microorganisms, knows the production methods of microbial food additives and understands which parameters are effective. Can design processes for food additive production.
Core Area Distribution
(42) Life Sciences%25 (44) Physical Sciences%50 (54) Manufacturing and Processing%25
Teaching Methods
ExpressionQuestion-AnswerDiscussionBrain Storming
Assessment & Evaluation
Testing (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 15 | 3 | 45 |
| Out of Class Study Period | 15 | 5 | 75 |
| Midterm | 0 | 0 | 0 |
| Quiz | 0 | 0 | 0 |
| Assignment | 1 | 10 | 10 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 48 | 48 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction | References |
| 2 | Microorganisms and classification techniques | References |
| 3 | Microbial production methods | References |
| 4 | Food additives | References |
| 5 | Microbial enzyme production | References |
| 6 | Microbial protein and amino acid production | References |
| 7 | Microbial carbohydrate production | References |
| 8 | Microbial vitamin production | References |
| 9 | Microbial aromatic substances production | References |
| 10 | Microbial color pigments production | References |
| 11 | Microbial organic acid production | References |
| 12 | Antimicrobial substances production | References |
| 13 | Other microbial additives | References |
| 14 | Other microbial additives | References |
| 15 | General overwiev | References |
| 16 | Final exam | References |