| Course Type | Elective Course |
|---|
| Course Level | Master's Degree With Thesis |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 10 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Learn the fermentation and fermentation process
- gain knowledge about selection of microorganisms used in industry
- learn production of cheese, meat,, olive, bread, lactic acid fermentation and pickle production, wine and beer fermentation and production principles, technological steps followed in ındustrial productions.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | During this course, biochemistry of fermentation in food production, laboratory, pilot and industry type fermenter parts, fermenter types, scale-up approaches, industrial microorganisms and their products, upstream/downstream approaches to these processes will be covered |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
1 Fermentation definition, history and introduction to fermentation processes |
|
2nd Week |
2 Types and mechanisms of fermentation |
|
3rd Week |
3 Microorganisms used in industrial fermentations I |
|
4th Week |
4 Microorganisms used in industrial fermentations II |
|
5th Week |
5 Fermented dairy products |
|
6th Week |
6 Fermented meat products |
|
7th Week |
7 Table olives and other plant-fermented foods |
|
8th Week |
8 Midterm |
|
9th Week |
9 Beer fermentation |
|
10th Week |
10 Vinegar Fermentation and Pickle Fermentation |
|
11th Week |
11 Wine Fermentation |
|
12th Week |
12 Other Fermented Products I |
|
13th Week |
13 Other Fermented Products II |
|
14th Week |
14 Fermented foods produced in the world |
|
15th Week |
|
|
| Recommended or Required Reading | ? Fermentation Microbiology and Biotechnology, Third Edition, E. M. T. El-Mansi, C. F. A. Bryce, Arnold L. Demain, A.R. Allman, 2012. |
|---|
| Planned Learning Activities and Teaching Methods |
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
10 |
| Total(%) |
|
40 |
| Contribution of In-term Studies to Overall Grade(%) |
|
40 |
| Contribution of Final Examination to Overall Grade(%) |
|
60 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
2 |
2 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
5 |
70 |
| Preparation for Final exam |
1 |
69 |
69 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
54 |
54 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
3 |
3 |
| Homework |
1 |
60 |
60 |
| Total Work Load | 300 |
| Total Work Load / 30 (h) | 10 |
| ECTS Credit of the Course | 10 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
