FDE322 APPLIED FOOD MICROBIOLOGY
| Course Code: | 5730322 |
| METU Credit (Theoretical-Laboratory hours/week): | 3 (3.00 - 0.00) |
| ECTS Credit: | 5.0 |
| Department: | Food Engineering |
| Language of Instruction: | English |
| Level of Study: | Undergraduate |
| Course Coordinator: | Prof.Dr. TAHSİN FARUK BOZOĞLU |
| Offered Semester: | Fall or Spring Semesters. |
Course Objectives
Numerous fermented foods are consumed around the world. Each nation has its own types of fermented food, representing the staple diet and the raw ingredients available in that particular place. Although the products are well know to the individual, they may not be associated with fermentation. Indeed, it is likely that the methods of producing many of the worlds fermented foods are unknown and came about by chance. Some of the more obvious fermented fruit and vegetable products are the alcoholic beverages - beers and wines. However, several more fermented fruit and vegetable products arise from lactic acid fermentation and are extremely important in meeting the nutritional requirements of a large proportion of the worlds population. The student will be able to assess the beneficial microorganisms that control the course of fermentation
Course Content
Introduction to beneficial uses of microorganisms in
food industry through case studies. Bacteriophage
problems in starter cultures. Use of probiotics.
Course Learning Outcomes
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Students will be able to apply their microbiological knowledge and engineering practices to understand and develop systems in food processing
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A logicalapproach is followed to get the students to understand the changes in fermentation systems andfood concerned
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Students will have the individual ability to apply their knowledge to correlate subjects within the systematic gathering of microbiology and food processing,
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Students will be able to use information from food industry.
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Students will be gain experience in preparation and presentation of assigned subjects.
Program Outcomes Matrix
| Contribution | |||||
| # | Program Outcomes | No | Yes | ||
| 1 | An ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics | ✔ | |||
| 2 | An ability to apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors | ✔ | |||
| 3 | An ability to communicate effectively with a range of audiences | ✔ | |||
| 4 | An ability to recognize ethical and professional responsibilities in engineering situations and make informed judgments, which must consider the impact of engineering solutions in global, economic, environmental, and societal contexts | ✔ | |||
| 5 | An ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives | ✔ | |||
| 6 | An ability to develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions | ✔ | |||
| 7 | An ability to acquire and apply new knowledge as needed, using appropriate learning strategies | ✔ | |||