| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 6 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Explains the basic biochemical processes of fermentation and the characteristics of microorganisms involved in this process.
- Explains the production steps of food products produced by fermentation and evaluates process optimization.
-
Determines quality control criteria in fermentation products and interprets analysis results.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | Cheese production, meat, olive, bread production, lactic acid fermentation and pickle production, wine and beer fermentations and production principles, learn the technological steps followed in industrial production |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Definition, history and importance of fermentation |
|
2nd Week |
The role of microorganisms in fermentation |
|
3rd Week |
Fermentation types (Aerobic - Anaerobic) |
|
4th Week |
Industrial fermentation systems and fermentors |
|
5th Week |
Control parameters in fermentation |
|
6th Week |
Control parameters in fermentation |
|
7th Week |
Monitoring microbial growth and product formation |
|
8th Week |
Midterm Exam |
|
9th Week |
Alcoholic fermentations: Wine, beer, vinegar production |
|
10th Week |
Alcoholic fermentations: Wine, beer, vinegar production |
|
11th Week |
Fermented vegetable and cereal products (Kimchi, Miso, Tempeh etc.) |
|
12th Week |
Fermented meat products production technologies |
|
13th Week |
Fermented dairy products production technologies |
|
14th Week |
Evaluation of fermentation in terms of food safety and quality |
|
15th Week |
General review and presentations |
|
| Recommended or Required Reading | PAMİR M. H. 1985 Fermantasyon Mikrobiyolojisi, Ankara Ünv.
Aran N. 2014 Gıda Biyoteknolojisi, Nobel Akademik Yayıncılık |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Other
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
20 |
| 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 |
14 |
5 |
70 |
| Preparation for Final exam |
1 |
48 |
48 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
24 |
24 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
1 |
1 |
| Total Work Load | 187 |
| Total Work Load / 30 (h) | 6.23 |
| ECTS Credit of the Course | 6 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
