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:	Yard. Doç. Dr. Asuman KARAKAŞ ŞEN
17	Contactinformation of the Course Coordinator:	Yard. Doç. Dr. 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

Learning Outcomes:

1	The student learns the description and importance of Industrial Microbiology. ;
2	The student learns the physiology of microorganisms. ;
3	The student knows industrial microorganisms;
4	The student learns fermentation and the end products of fermentation. ;
5	The student learns fermentation systems. ;
6	The student learns the production of some fermented food and beverages. ;
7	The student learns the industrial products produced by microorganisms. ;
8	The student learns the creation of the recombinant microorganisms using the techniques of genetic engineering. ;
9	The student learns the enviromental roles of microorganisms.;

22	Course Content:

Week	Theoretical	Practical
1	The History of Industrial Microbiology and Introduction	Text Books
2	The Physiology of Microorganisms	Text Books
3	Industrial Microorganisms	Text Books
4	Fermentation	Text Books
5	Fermenters and Fermentation in large-scale	Text Books
6	Culture Media Used in Fermenters and The Methods of Fermentation.	Text Books
7	Repeating courses and midterm exam	Text Books
8	Fermented Food and Beverages	Text Books
9	Food Additives	Text Books
10	Microbial Enzymes	Text Books
11	Health-care products	Text Books
12	Vitamins, Polymers, Agricultural Products	Text Books
13	Industrial Chemicals and Biofuels	Text Books
14	The Enviromental Roles of Microorganisms

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
Information

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