TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Master's Degree With Thesis
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	10
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	None
COURSE DEFINITION	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
RECOMENDED 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	Yüz yüze
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 WORKLOAD	Activities Number Hours Workload 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 Workload 300 Total Workload / 30 10 ECTS Credits of the Course 10
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No