COURSE SYLLABUS

INDUSTRIAL MICROBIOLOGY

1	Course Title:	INDUSTRIAL MICROBIOLOGY
2	Course Code:	GIDS112
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	1
6	Semester:	2
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	1
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	-
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Dr. Ögr. Üyesi ASUMAN KARAKAŞ ŞEN
16	Course Lecturers:	Meslek Yüksekokulları Yönetim Kurullarının görevlendirdiği öğretim elemanları
17	Contactinformation of the Course Coordinator:	Dr. Öğr. Üyesi Asuman KARAKAŞ ŞEN U.Ü. Yenişehir İ.O.M.Y.O. akarakas@uludag.edu.tr 773 60 42
18	Website:
19	Objective of the Course:	To teach, Characteristics of Industrial Microorganisms and Recombinant Microorganisms, The Use of Microorganisms in The Production of Fermented Food and Beverages, Food Additives, Enzymes, Health-care products, Chemicals and Biofuels, The Use of Microorganisms in Waste Treatment.
20	Contribution of the Course to Professional Development	To have knowledge about the industrial uses of microorganisms.

Learning Outcomes:

1	To have knowledge about the use of microorganisms in industry ;
2	To be able to explain the physiology of microorganisms ;
3	To give examples to industrial microorganisms;
4	To be able to define fermentation and fermentation products;
5	To be able to apply fermentors and fermentation methods;
6	To be able to produce fermented foods and beverages ;
7	To be able to list the industrially important products produced by using microorganisms ;
8	To explain the production of recombinant species used in industrial microbiology using genetic engineering methods ;
9	To be able to see the importance of the environmental roles of microorganisms;

22	Course Content:

Week	Theoretical	Practical
1	The History of Industrial Microbiology and Introduction	Introduction of the course
2	The Physiology of Microorganisms	The growth of bacteria at different salt concentrations
3	Industrial Microorganisms	Industrially important bacteria
4	Fermentation	Industrially important yeasts
5	Fermenters and Fermentation in large-scale	Industrial importance molds
6	Culture Media Used in Fermenters and The Methods of Fermentation.	Preparation of the medium
7	Repeating courses and midterm exam	Lecture notes
8	Fermented Food and Beverages	Yoghurt making
9	Food Additives	Kefir making
10	Microbial Enzymes	Cheese making
11	Health-care products	Gram staining of kefir and yoghurt samples and examination under a microscope
12	Vitamins, Polymers, Agricultural Products	Measuring bacterial growth
13	Industrial Chemicals and Biofuels	Comparison of the acidity of fermented products produced
14	The Enviromental Roles of Microorganisms	Testing antimicrobial agent production

23	Textbooks, References and/or Other Materials:	1- Genel Mikrobiyoloji, 4. Baskı. Prof. Dr. M. Öner. Ege Üniversitesi Basımevi, Bornova İzmir. (2001) 2- Industrial Microbiology: An Introduction. Michael J. Waites, Neil L. Morgan, John S. Rockey, Gary Higton (2001) Blackwell Science Ltd. 3- Gıda Mikrobiyolojisi 3. Baskı. Editörler Prof. Dr. Adnan Ünlütürk ve Prof. Dr. Fulya Turantaş (2003) META Yayınevi 4- Manual of Industrial Microbiology and Biotechnology. Arnold L. Demain et. al., (1999) ASM Press. 5- Biology of the Prokaryotes. J. Lengeler, G. Drews, H. Schlegel (1999) Blackwell Science. 6- Bacillus subtilis and Its Closest Relatives: from Genes to Cells Abraham L. Sonenshein, James A. Hoch, and Richard M. Losick (1999) ASM Press.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	60
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course	Measurement and Evaluation is carried out according to the principles of Bursa Uludağ University Associate and Undergraduate Education and Training Regulation
Information	The results are determined by the letter grade determined by the student automation system.

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