PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 508	LACTIC ACID BACTERIA IN FOOD SCIENCE	3 + 0	2nd Semester	7,5

COURSE DESCRIPTION

Course Level	Doctorate Degree
Course Type	Elective
Course Objective	The aim of this lecture is to give information on metabolite, genetic, ecological, morphological, physiological properties of lactic acid bacteria as well as their nomenclature and classifications and to gain their importance and uses at industry with their growth, propagation, enumeration, and isolation and identification methods.
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

1	Have information about metabolic, genetic, ecological, morhological, physilogical, properties as well as nomenclature and classifactions
2	Learn industrial importance and usages
3	Learn isolation and identification methods of lactic acid bacteria with growth requirements

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12
LO 001		3						3	4	4	3
LO 002		3			4	4		3	4	4	3	3
LO 003		3						3	4	4	3
Sub Total		9			4	4		9	12	12	9	3
Contribution	0	3	0	0	1	1	0	3	4	4	3	1

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	7	98
Mid-terms	1	25	25
Final examination	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2010-2011 Fall	1	AHMET HİLMİ ÇON
Details	2009-2010 Fall	1	AHMET HİLMİ ÇON

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMU 508	LACTIC ACID BACTERIA IN FOOD SCIENCE	3 + 0	1	Turkish	2010-2011 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
			Course location is not specified.	%

Goals		The aim of this lecture is to give information on metabolite, genetic, ecological, morphological, physiological properties of lactic acid bacteria as well as their nomenclature and classifications and to gain their importance and uses at industry with their growth, propagation, enumeration, and isolation and identification methods.
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; .

Topics

Materials

Materials are not specified.

Resources

Course Assessment

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

Prospective Student