Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | BÜLENT ZORLUGENÇ (bzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| the aim of the course is to teach students -foods, natural way, based on bacteriophages, bacteriocins, and the use of microbial enzymes, synergistic and antagonistic effects of some microorganisms to provide information about the injury. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Can Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-6 Has extensive knowledge about modern techniques and methods applied in food technology |
Examination |
| LO-2 | Can Examine and improve the social relationships and the norms; act to change them if necessary |
PO-3 Integrates knowledge from different disciplines PO-5 Has the skills of developing and applying new and original ideas in system and process designs |
Examination |
| LO-3 | Can Resolve food-related problems by using research methods and setting up cause-and-effect relationship |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-5 Has the skills of developing and applying new and original ideas in system and process designs PO-6 Has extensive knowledge about modern techniques and methods applied in food technology |
Examination |
| LO-4 | Can Carry out work reqiring expertise in the food engineering field independently |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-5 Has the skills of developing and applying new and original ideas in system and process designs PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Natural way of foods based on bacteriophages, bacteriocins and use of microbial enzymes, some microorganisms synergistic and antagonistic effects, lactoperoxidase system, antibodies, lactoferrin, hormones, antibiotics, essential oils, lysozyme, avidin, etc. use of preservatives found naturally in foods such as animal and vegetable. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | General information about the functioning of the course topics | Lecture, discussion or Distance Learning |
| 2 | Conventional methodsfor the food preservation | Lecture, discussion or Distance Learning |
| 3 | Natural herbal antimicrobials (organic acids, essential oils, phenolic, pigments and other compounds, phytoalexıns | Lecture, discussion or Distance Learning |
| 4 | Plant natural antimicrobials (continued) | Lecture, discussion or Distance Learning |
| 5 | Animal natural antimicrobials (fagozomlar, antibiotic peptides, iron, avidin, lactoperoxidase system (LPS), lysozyme, hormones | Lecture, discussion or Distance Learning |
| 6 | Animal natural antimicrobials (continued) | Lecture, discussion or Distance Learning |
| 7 | Introduction to microbial antimicrobials | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Microbial metabolites | Lecture, discussion or Distance Learning |
| 10 | Bacteriocins and use of food systems | Lecture, discussion or Distance Learning |
| 11 | microbial acids | Lecture, discussion or Distance Learning |
| 12 | bacteriophages | Lecture, discussion or Distance Learning |
| 13 | Synergistic and antagonistic effects of microorganisms | Lecture, discussion or Distance Learning |
| 14 | microbial enzymes | Lecture, discussion or Distance Learning |
| 15 | Hurdle technology | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Davidson, M., Sofos, J. N., Branen, A. L.,2005.Antimicrobials in food. 3th. Taylor & Francis Group, LLC, p.680. | |
| 2 | Salminen, S., Wright, A. and Ouwehand, A., 2004. Lactic Acid Bacteria: Microbiological and Functional Aspects. 3th Ed, CRC press, Marcel Dekker, Inc, New York | |
| 3 | Lacroix, C., 2010. Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation, 1th Ed, Woodhead Publishing Limited, Cambridge, UK. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 2 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 2 | 10 | 20 |
| b) Search in internet/Library | 4 | 10 | 40 |
| c) Performance Project | 2 | 5 | 10 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 15 | 2 | 30 |
| mid-term exam | 2 | 1 | 2 |
| Own study for final exam | 15 | 2 | 30 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 176 | ||