| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM409.1B | Starter Culture Technology | Elective | 4 | 7 | 4 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| Provide basic knowledge on production of some organic acids and ethanol and to give knowledge on typical examples of fermentation industries; brewing, vinting, distilled spirit production, acetic acid and lactic acid |
| Name of Lecturer(s) |
| Doç.Dr. Ayla ARSLANER |
| Learning Outcomes |
| 1 | To be able to see, recognize and examine the microorganisms that make up the pure culture. | | 2 | Starter cultures for what purpose and how to use in what foods | | 3 | Having the ability to prepare culture combinations that will reflect the characteristics of dairy products by learning the types and types of cultures used industrially. | | 4 | To have the ability to make the necessary controls and to evaluate the results in order to obtain successful results in the use of cultures in production | | 5 | To have the ability to successfully use the culture types obtained in the production phase. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Apply basic knowledge of modern and classical methods and tools in food biotechnology. Develop an ¬ awareness of the significance of food fermentation on consumer preference and acceptance. Analyze the importance of the process control equipments used in fermentation technology systems |
| Weekly Detailed Course Contents |
|
| 1 | Fermentation technology , important carbohidrates which are important for fermentation technology | | | | 2 | Fermentation | | | | 3 | Fermentation | | | | 4 | Yoghurt technology | | | | 5 | Microorganisms in brewery and fermentation | | | | 6 | Yoghurt technology | | | | 7 | Yoghurt technology | | | | 8 | Midterm | | | | 9 | Kefir technology | | | | 10 | Drinks with High alcohol content and aging high alcohol content drinks | | | | 11 | Drinks with high alcohol content without aging | | | | 12 | Lactic acid fermentation, pickle and olive technology | | | | 13 | Acetic acid fermentation and vinegar production | | | | 14 | Zythum production | | | | 15 | Production of other additives | | |
|
| Recommended or Required Reading |
| Pelczar, M.J., Chan, E.C.S., and N.R. Krieg. 1997. Microbiology: Concepts and Applications. Mc Graw-Hill, Inc. NY. Genel Mikrobiyoloji, Prof.Dr. Mehmet ÖNER, Ege Üni.Fen Fak. Yayını, İzmir, 2001. ÖZÇELİK, S., 1998. Genel Mikrobiyoloji. Süleyman Demirel Üni. Zir. Fak. Yay. No:1, ders kitaparı No:1, ISPARTA.statistik Metotları , Ankara Üniv. Ziraat Fak. Yayınları no: 861, Ders Kitapları Yayın No:229, ANKARA |
| 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 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 2 | 28 |
| Question-Answer | 14 | 1 | 14 |
| Self Study | 14 | 1 | 14 |
| Individual Study for Mid term Examination | 1 | 20 | 20 |
| Individual Study for Final Examination | 1 | 20 | 20 |
| Reading | 14 | 1 | 14 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 4 | 3 | 3 | 4 | 4 | | LO2 | 5 | 5 | 4 | 4 | 4 | 4 | | LO3 | 4 | 5 | 4 | 4 | 4 | 5 | | LO4 | 3 | 4 | 3 | 4 | 5 | 5 | | LO5 | 3 | 4 | 5 | 3 | 3 | 4 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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