Information Package / Course Catalogue
| Course Code | : VBH638 |
| Course Type | : Area Elective |
| Couse Group | : Third Cycle (Doctorate Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 1 |
| Prt. | : 0 |
| Credit | : 1 |
| Lab | : 0 |
| ECTS | : 3 |
Definition of starter cultures, usage, specifying mechanisms of action.
Effects of microorganisms defined as starter culture, general characteristics, starter cultures used in meat and dairy industry and their properties
| Lec. Sadık BÜYÜKYÖRÜK |
| 1. | definition of starter cultures |
| 2. | Determination of mechanisms of starter cultures |
| 3. | Specifying starter cultures used in meat product |
| 4. | Specifying starter cultures used in fermented milk industry |
| 5. | Probiotics and definition of probiotics |
| 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 |
| Assignment | 6 | 0 | 3 | 18 |
| Midterm Examination | 1 | 16 | 1 | 17 |
| Final Examination | 1 | 25 | 1 | 26 |
| 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 | 4 | 5 | 4 | 3 | |||||||
OÇ-2 | 5 | 4 | 4 | 5 | 4 | 3 | |||||||
OÇ-3 | 5 | 4 | 4 | 5 | 4 | 3 | |||||||
OÇ-4 | 5 | 4 | 4 | 5 | 4 | 3 | |||||||
OÇ-5 | 5 | 4 | 4 | 5 | 4 | 3 | |||||||