COURSE SYLLABUS

BACTERIOPHAGE AND BACTERIOCIN APPLICATION IN FOOD TECHNOLOGY

1	Course Title:	BACTERIOPHAGE AND BACTERIOCIN APPLICATION IN FOOD TECHNOLOGY
2	Course Code:	VBH5029
3	Type of Course:	Optional
4	Level of Course:	Second Cycle
5	Year of Study:	1
6	Semester:	1
7	ECTS Credits Allocated:	4
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Doç. Dr. ARTUN YIBAR
16	Course Lecturers:	Yok
17	Contactinformation of the Course Coordinator:	Mail: artunyibar@uludag.edu.tr Tel: 02242941359 Adres: Bursa Uludağ Ünv. Veteriner Fak. Besin Hijyeni ve Teknolojisi Anabilim Dalı
18	Website:	http://saglikbilimleri.uludag.edu.tr
19	Objective of the Course:	Information on the use and benefits of bacteriophages and bacteriocins in food technology
20	Contribution of the Course to Professional Development	Because of the aim of the course is to explain the use of bacteriophages and bacteriocins, it will contribute to the knowledge of the graduates who will work in the sector and in the field of food.

Learning Outcomes:

1	Learning the protection methods used in food technology;
2	Bacteriophages used in food technology and their knowledge of food safety;
3	Bacteriocins used in food technology and their knowledge of food safety;
4	Understanding bacteriophage and bacteriocin concepts;
5	Learning morphological properties of bacteriophages;
6	Learning serological features of bacteriophages for food safety and improving food quality;
7	Understanding the mutation in bacteriophages;
8	Learning phage infections;
9	Understanding phage using areas;
10	Learning potential benefits of bacteriophages used in food technology;

22	Course Content:

Week	Theoretical	Practical
1	What is bacteriophage?
2	Structural properties of bacteriophages
3	Classification of phages
4	Serological characteristics of phages
5	Proliferation of phages
6	Adsorption and penetration
7	Mutation in phage
8	Phage infection types
9	Locations and isolations of bacteriophages
10	Counting bacteriophages
11	Bacteriocins and their properties
12	Bacteriophage and bacteriocins use in the food technology
13	Problems caused by bacteriophages
14	Future uses of bacteriophages ve bacteriosins

23	Textbooks, References and/or Other Materials:	Mc, G. S., & Sinderen, D. . (2007). Bacteriophage: Genetics and molecular biology. Norfolk, UK: Caister Academic Press. Ha¨usler, T. (2008). Viruses vs. superbugs: A solution to the antibiotics crisis?. London: Macmillan. In Abedon, S. T. (2008). Bacteriophage ecology: Population growth, evolution, and impact of bacterial viruses. Cambridge: Cambridge University Press. Clokie, M. R. J., Kropinski, A., & Lavigne, R. (2018). Bacteriophages: Methods and Protocols. Calendar, Richard. (2012). The Bacteriophages. Springer Verlag. Robert Dorit, Sandra M. Roy and Margaret A. Riley (2016). The Bacteriocins. Current Knowledge and Future Prospects. Caister Academic Press.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	100
Total	1	100
Contribution of Term (Year) Learning Activities to Success Grade		0
Contribution of Final Exam to Success Grade		100
Total		100
Measurement and Evaluation Techniques Used in the Course	In order to determine the students' level of knowledge and skills in the field of Bacteriophages and Bacteriocins Used in the Food Sector, a test is carried out as a final exam on UKEY as a measurement activity.
Information	The measurement and evaluation of the course of BACTERIOPHAGE AND BACTERIOCIN USE IN FOOD TECHNOLOGY is carried out with the final exam at the end of the semester.

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High