Erciyes University - Info Package

Course unit title	Level of course unit	Course unit code	Type of course unit	Semester of course unit	Local credit	ECTS credit	Syllabus
STARTER CULTURES IN FOOD INDUSTRY	Third cycle	VBH 547		1	6.00	6.00	Print

Description of course unit

Prerequisites and course requisities	There is no requirement to take this course
Language of instruction	Turkish
Coordinator	ASSOC. PROF. DR. NURHAN ERTAŞ ONMAZ
Lecturer(s)	ASSOC. PROF. DR. NURHAN ERTAŞ ONMAZ
Teaching assitant(s)	-
Mode of delivery	Face to face
Course objective	The aim of this lecture is to inform students about properties and application areas of starter cultures used in the food industry.
Course description	This course gives information related to the basic information of starter cultures and utilization areas in the food technology.

Course contents

1	Starter cultures and utilization areas
2	Starter cultures and utilization areas
3	Microorganisms used in the preparation of pure cultures
4	Commercially produced pure cultures
5	Growth phases of pure culture
6	Growth phases of pure culture
7	Faults in cultures
8	Faults in cultures
9	The starter cultures used in the dairy industry
10	The starter cultures used in the dairy industry
11	The starter cultures used in the meat industry
12	The starter cultures used in the meat industry
13	Production of kefir
14	Storage methods for the collection of culture
15
16
17
18
19
20

Learning outcomes of the course unit

1	The importance of starter cultures in food technology
2	Create and store a collection of starter cultures
3	Use the starter in fermented products
4	Selection of products suitable starter cultures
5
6
7
8
9
10

*Contribution level of the course unit to the key learning outcomes

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
Number of stars refer to level of contribution from 1 (the least) to 5 (the most)

Planned learning activities, teaching methods and ECTS work load

	Quantity	Time (hour)	Quantity*Time (hour)
Lectures (face to face teaching)	14	2	28
Study hours out of classroom (study before and after the class)	14	1	14
Homework	4	5	20
Presentation / seminar	4	12	48
Quiz	0	0	0
Preparation for midterm exams	1	5	5
Midterm exams	1	1	1
Project (term paper)	0	0	0
Laboratuar	14	2	28
Field study	0	0	0
Preparation for final exam	1	8	8
Final exam	1	1	1
Research	0	0	0
Total work load			153
ECTS			6.00

Assessment methods and criteria

Evaluation during semester	Quantity	Percentage
Midterm exam	1	100
Quiz	0	0
Homework	0	0
Semester total		100
Contribution ratio of evaluation during semester to success		40
Contribution ratio of final exam to success		60
General total		100

Recommended and required reading

Textbook	Internet access
Additional references	Robinson, Richard K. Encyclopedia of Food Microbiology, Three-Volume Set. Eds. Carl A. Batt, and Pradip Patel. Academic press, 1999.

Files related to the course unit