| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | G406.1B2 | Fermentation Technology | Elective | 4 | 8 | 5 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| Aim of this course is to provide students theoretical and practical experience about the product technology of the fermented foods. |
| Name of Lecturer(s) |
| Dr.Öğr.Üyesi Emin MERCAN |
| Learning Outcomes |
| 1 | To have knowledge about fermentation principles and production of fermented foods | | 2 | To comprehend the microorganism that take a part in fermentations | | 3 | To understand fermenters and fermentation kinetics | | 4 | To apply distillation and understand the production of distilled alcoholic beverages | | 5 | To be informed on wine technology | | 6 | To be informed on brewery technology | | 7 | To apprehend vinegar technology | | 8 | 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 |
| Definition of fermentation, microorganisms of fermentation, kinetic of fermentations, alcoholic and the other fermentations, distillated alcoholic beverages technology, wine technology, beer and vinegar technology, lactic acid fermentation and their technology, quality analyses of fermented products |
| Weekly Detailed Course Contents |
|
| 1 | Definition of fermentation, microorganisms of fermentation, variety of fermentation | | | | 2 | kinetic and raw materials of ethyl alcoholic fermentation | | | | 3 | Aged distilled alcoholic beverage technology | | | | 4 | Nonaged distilled alcoholic beverage technology | | | | 5 | Liqueur product technology | | | | 6 | Malt product technology | | | | 7 | MİD-TERM EXAM | | | | 8 | Midterm Exam | | | | 9 | Wine product technology | | | | 10 | Kinetics of lactic and acetic acid and their raw materials, | | | | 11 | Vinegar product technology | | | | 12 | Olive product technology | | | | 13 | Pickle and boza product technology | | | | 14 | Boza product technology | | | | 15 | Legal regulations on fermented foods | | |
|
| 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 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Reading | 14 | 3 | 42 |
| Homework | 10 | 5 | 50 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 3 | 4 | 3 | 2 | 3 | 1 | | LO2 | 4 | 5 | 3 | 2 | 3 | 3 | | LO3 | 5 | 3 | 4 | 4 | 4 | 3 | | LO4 | 4 | 4 | 3 | 5 | 3 | 5 | | LO5 | 2 | 3 | 4 | 3 | 3 | 1 | | LO6 | 4 | 1 | 3 | 3 | 5 | 1 | | LO7 | 2 | 5 | 5 | 2 | 4 | 2 | | LO8 | 3 | 3 | 2 | 2 | 3 | 2 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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