| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 3 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Knows the types of fermentation.
- Identify the microorganisms that cause fermentation.
- Understands fermentation methods that will increase the durability of foods.
- Learn fermented products used in gastronomy.
- Knows how to use fermentation methods to develop new products.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None. |
|---|
| Course Description | This course aims to provide students with knowledge and skills about fermentation mechanisms, production of fermented products, their quality and production process controls, and fermented product development in gastronomy. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Fermentation Types and Characteristics |
|
2nd Week |
Fermentation Microorganisms |
|
3rd Week |
Factors Affecting Fermentation |
|
4th Week |
Examples of Fermentation in Foods |
|
5th Week |
Examples of Fermentation in Foods |
|
6th Week |
Examples of Fermentation in Foods |
|
7th Week |
Midterm Exam |
|
8th Week |
Fermentation in Gastronomy |
|
9th Week |
Fermentation in Gastronomy |
|
10th Week |
Fermentation in Gastronomy |
|
11th Week |
Fermented Product Development |
|
12th Week |
Fermented Product Development |
|
13th Week |
Fermented Product Development |
|
14th Week |
Project presentations |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | Fermente Ürünler Teknolojisi ve Mikrobiyolojisi, (2020). Osman Erkmen, Hüseyin Erten, Hidayet Sağlam. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Questions/Answers
- Discussion
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
40 |
| Assignment |
1 |
10 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
1 |
20 |
20 |
| Preparation for Final exam |
1 |
10 |
10 |
| Course hours |
15 |
3 |
45 |
| Preparation for Midterm exam |
1 |
5 |
5 |
| Laboratory (including preparation) |
2 |
3 |
6 |
| Final exam |
1 |
4 |
4 |
| Homework |
1 |
8 |
8 |
| Total Work Load | 99 |
| Total Work Load / 30 (h) | 3.3 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
