| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GT211.3B | Fremantasyo Technology | Elective | 2 | 3 | 3 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| To give information about processes related to the production of ethyl alcohol and certain organic acids and production of beer, wine, high alcoholic drinks, acetic acid and lactic acid which are typical examples of fermentation industry. |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Kübra ÇİNAR TOPÇU |
| Learning Outcomes |
| 1 | Gains the knowledge about principles of fermentation and the production of fermented products. | | 2 | To understand fermenters and fermentation kinetics | | 3 | To apply distillation and understand the production of distilled alcoholic beverages | | 4 | To apprehend vinegar technology | | 5 | To understand and apply pickling, olive processing and bosan production |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Important microorganisms used in the production and production of fermented products, distilled alcoholic beverages, vinegar, turkey, green and black olives and bozza |
| Weekly Detailed Course Contents |
|
| 1 | Carbohydrates, which are important for fermentation technology
| | | | 2 | Alcohol and organic acid fermentations
| | | | 3 | Alcohol and organic acid fermentations
| | | | 4 | Brewing and barley, malt technology
| | | | 5 | Malt biochemistry
| | | | 6 | Microorganism used in the brewing and fermentation
| | | | 7 | High alcoholic drinks
| | | | 8 | Midterm Exam
| | | | 9 | High alcoholic drinks | | | | 10 | High alcoholic drinks | | | | 11 | Lactic acid fermentation, pickle and table olive technology
| | | | 12 | Lactic acid fermentation, pickle and table olive technology
| | | | 13 | Acetic acid fermentation and vinegar production
| | | | 14 | Acetic acid fermentation and vinegar production
| | | | 15 | Boza production
| | |
|
| Recommended or Required Reading |
| Kılıç, O., 1990. Alkollü İçkiler Teknolojisi. Uludağ Üni. Bursa.
Genel Mikrobiyoloji, Prof.Dr. Mehmet ÖNER, Ege Üni.Fen Fak. Yayını, İzmir, 2001. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 2 | 28 |
| Self Study | 14 | 2 | 28 |
| Individual Study for Mid term Examination | 3 | 3 | 9 |
| Individual Study for Final Examination | 4 | 3 | 12 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 5 | 4 | 4 | 4 | | LO2 | 4 | 3 | 4 | 3 | 3 | | LO3 | 4 | 5 | 3 | 4 | 3 | | LO4 | 3 | 4 | 3 | 4 | 3 | | LO5 | 4 | 5 | 3 | 3 | 4 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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