| 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) | Assistant Professor Özge Kahraman Ilıkkan
|
| 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 | 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 of fermentation, history and introduction to fermentation processes | | 2nd Week | Fermentation types and mechanisms | | 3rd Week | Microorganisms used in industrial fermentations | | 4th Week | Microorganisms used in industrial fermentations | | 5th Week | Fermented milk products | | 6th Week | Fermented meat products | | 7th Week | Table olives and other plant fermented foods | | 8th Week | Mid-term Exam | | 9th Week | Beer fermentation | | 10th Week | Vinegar Fermentation and Pickle Fermentation | | 11th Week | Wine Fermentation | | 12th Week | Other Fermented Products | | 13th Week | Other Fermented Products | | 14th Week | Fermented foods produced in the world |
|
| 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 | 4 | 56 | | Preparation for Final exam | 1 | 12 | 12 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 1 | 12 | 12 | | Laboratory (including preparation) | 0 | 0 | 0 | | Final exam | 1 | 2 | 2 | | Homework | 1 | 24 | 24 | | Total Workload | | | 150 |
|---|
| Total Workload / 30 | | | 5 |
|---|
| ECTS Credits of the Course | | | 5 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
