Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
STARTER CULTURES USED IN FOOD INDUSTRY 10104017 2 + 0 2.0 6.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery theoric
Course Coordinator
Instructors Özlem KÜPLÜLÜ
Assistants
Goals The aim of this course is to teach the tasks of production of starter cultures used in food industry, usage areas, properties that starter cultures should carry and microorganisms used as starter cultures.
Course Content areas of use of starter cultures used in animal food production
Learning Outcomes 1) areas of use of starter cultures used in animal food production
2) the role of starter cultures in food industry
3) properties that starter cultures

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week features of starter cultures 1 Lecture; Problem Solving; Discussion

 Presentation (Including Preparation Time)
2. Week features of starter cultures 2 Lecture; Problem Solving; Discussion

 Presentation (Including Preparation Time)
3. Week Things to be aware of when starter cultures are used 1 Lecture; Problem Solving; Discussion

 Presentation (Including Preparation Time)
4. Week Things to be aware of when starter cultures are used 2 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
5. Week use of starter cultures in food industry Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
6. Week use of starter culture in fermented meat products 1 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
7. Week use of starter culture in fermented meat products 2 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
8. Week use of starter cultures in fermented dairy products 1 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
9. Week use of starter cultures in fermented dairy products 2 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
10. Week lactic acid bacteria Lecture; Question Answer; Discussion

 Presentation (Including Preparation Time)
11. Week micrococcus and staphylococcus Lecture; Problem Solving; Discussion

 Presentation (Including Preparation Time)
12. Week molds Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
13. Week yeasts Lecture; Question Answer; Problem Solving

 Presentation (Including Preparation Time)
14. Week other microorganisms Lecture; Problem Solving; Discussion

 Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Adams MR, Nout MJ (2001). Fermentation and food safety. Aspen Publ., Maryland.
Tamime, A. (2007). Fermented Milks. Blackwell Publishing Ltd.
Varnam AH, Sutherland JP (1995). Meat and meat products. Technology, chemistry and microbiology. Chapman & Hall, UK.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
PY25000
PY35000
PY45000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 4
Project (Including Preparation and presentation Time) 14 4
Time to prepare for Final Exam 14 3
14 1
Dönem Sonu Sınavı (DSS) 14 1
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload