| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| 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 | None |
|---|
| Course Description | This course covers fermentation technologies used in food production. Students gain knowledge about the role of microorganisms, fermentation processes, equipment, product types, and quality criteria, learning the fundamental techniques for producing dairy products, beverages, and other fermented foods. |
|---|
| 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 |
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 |
13 |
3 |
39 |
| Preparation for Final exam |
14 |
3 |
42 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
7 |
2 |
14 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
10 |
10 |
| Total Work Load | 149 |
| Total Work Load / 30 (h) | 4.96 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
