| TYPE OF COURSE UNIT | Elective Course |
| LEVEL OF COURSE UNIT | Associate Degree |
| YEAR OF STUDY | - |
| SEMESTER | - |
| NUMBER OF ECTS CREDITS ALLOCATED | 5 |
| NAME OF LECTURER(S) | -
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) Learn the fermentation and fermentation process
2) Selection of microorganisms used in ındustry
3) 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 |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | |
| COURSE DEFINITION | |
| COURSE CONTENTS | | WEEK | TOPICS |
|---|
| 1st Week | Fermantasyon tanımı, tarihi ve fermantasyon proseslerine giriş | | 2nd Week | Fermantasyon çeşitleri ve mekanizmaları | | 3rd Week | Endüstriyel fermentasyonlarda kullanılan mikroorganizmalar | | 4th Week | Endüstriyel fermentasyonlarda kullanılan mikroorganizmalar | | 5th Week | Fermente süt ürünleri | | 6th Week | Fermente et ürünleri | | 7th Week | Sofralık zeytin ve diğer bitkisel fermente gıdalar | | 8th Week | ARA SINAV | | 9th Week | Bira fermentasyonu | | 10th Week | Sirke Fermentasyonu ve Turşu Fermentasyonu | | 11th Week | Şarap Fermentasyonu | | 12th Week | Diğer Fermente Ürünler | | 13th Week | Diğer Fermente Ürünler | | 14th Week | Dünyada üretilen fermente gıdalar | | 15th Week | YARIYIL SONU SINAVI |
|
| RECOMENDED 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 WORKLOAD |
| Activities |
Number |
Hours |
Workload |
| Midterm exam | 1 | 2 | 2 | | Preparation for Quiz | 0 | 0 | 0 | | Individual or group work | 14 | 5 | 70 | | Preparation for Final exam | 1 | 24 | 24 | | Course hours | 14 | 2 | 28 | | Preparation for Midterm exam | 1 | 12 | 12 | | Laboratory (including preparation) | 0 | 0 | 0 | | Final exam | 1 | 2 | 2 | | Homework | 1 | 12 | 12 | | Total Workload | | | 150 |
|---|
| Total Workload / 30 | | | 5 |
|---|
| ECTS Credits of the Course | | | 5 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
