1. SECOND CYCLE - MASTER'S DEGREE
  2. THE GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES
  3. FOOD ENGINEERING DEPARTMENT
  4. 1162 Food Engineering(Without Thesis)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMU 543LACTIC ACID BACTERIA IN FOOD SCIENCE3 + 02nd Semester6

COURSE DESCRIPTION
Course Level Master's Degree
Course Type Elective
Course Objective
Course Content Introduction to lactic acid bacteria; Metabolic, genetic, ecological, morphological characteristics of lactic acid bacteria; Nomenclature and classification of lactic acid bacteria; Physiology of lactic acid bacteria and their role in industry; Beneficial lactic acid bacteria and their use in food industry. Lactic flora of food; Cultivation, growth and growth requirements of lactic acid bacteria; Enumeration, isolation and identification methods; Metabolism and microbial pathways in lactic acid bacteria;
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES

COURSE'S CONTRIBUTION TO PROGRAM
Data not found.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14228
Final examination14040
Presentation / Seminar Preparation12525
Midterm12121
Total Work Load

ECTS Credit of the Course





156

6
COURSE DETAILS
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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes