Information Package / Course Catalogue
| Course Code | : VBH552 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 1 |
| Prt. | : 0 |
| Credit | : 1 |
| Lab | : 0 |
| ECTS | : 3 |
Definition of starter cultures and areas of application, the mechanism of action
The effects of microorganisms attributed as starter cultures, general properties and characteristics of starter cultures used in meat and dairy industry
| Lec. Sadık BÜYÜKYÖRÜK |
| 1. | To determine the features of strains which must carry to be called a starter culture |
| 2. | Determination of mechanisms of starter cultures |
| 3. | Specifying starter cultures used in meat industry |
| 4. | Specifying starter cultures used in dairy industry |
| 5. | The terms of probiotics |
| 6. | Lantibiotics and their working principles against to pathogenic microorganisms |
| 1. | Kılıç S., Süt Mikrobiyolojisi, 2010. |
| 2. | Üçüncü M., Süt ve mamülleri teknolojisi, 2010 |
| 3. | Anar Ş., Et ve et ürünleri teknolojisi, 2010. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 1 | 14 |
| Seminar | 2 | 0 | 2 | 4 |
| Reading | 14 | 0 | 2 | 28 |
| Midterm Examination | 1 | 10 | 2 | 12 |
| Final Examination | 1 | 14 | 3 | 17 |
| TOTAL WORKLOAD (hours) | 75 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | |
OÇ-1 | 5 | 4 | 1 | 3 | 3 | 3 | 3 | 3 | 2 | 2 | 2 | 2 | 2 |
OÇ-2 | 4 | 4 | 4 | 4 | 4 | 4 | |||||||
OÇ-3 | 4 | 3 | 5 | 5 | 5 | 5 | 5 | ||||||
OÇ-4 | 3 | 2 | 5 | 5 | 5 | 5 | 5 | ||||||
OÇ-5 | 5 | 4 | 4 | 4 | 4 | 4 | |||||||
OÇ-6 | 1 | 5 | 2 | 2 | 2 | 2 | 2 | 3 | 3 | 3 | 3 | 3 | |