| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM280 | Fermente Gıdalar Teknolojisi | Elective | 1 | 2 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| In this course, fermentation technology will be examined and fermented products such as pickles, olives, boza, vinegar, kefir, bread dough will be discussed. In addition, the production of products such as amino acids and vitamins by using fermentation technology will be mentioned. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Learning what fermentation means | | 2 | Learning the products that fermentation is applied | | 3 | Learning the types of fermented products | | 4 | Gaining knowledge about genetically modified organisms | | 5 | Gaining knowledge about genetically modified organisms |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| none |
| Recommended Optional Programme Components |
| none |
| Course Contents |
| Information about food biotechnology will be shared. It contains information about fermentation applications in the food industry. The link between enzymes and foods is shown. Baker's yeast, fermented meat products, fermented milk products, probiotic organisms, fermented alcohol products, genetically modified organisms, flavor and aroma substances will be emphasized. |
| Weekly Detailed Course Contents |
|
| 1 | Introduction to fermentation. Importance of fermentation in the food industry | | | | 2 | Biochemistry and molecular biology | | | | 3 | Fermentation technologies in the food industry | | | | 4 | Application areas of enzymes in the food industry | | | | 5 | Baker's yeast production | | | | 6 | fermented meat products | | | | 7 | fermented dairy products | | | | 8 | Midterm exam | | | | 9 | Probiotic organisms and cheese | | | | 10 | Fermented herbal products | | | | 11 | Biotechnological applications in oils | | | | 12 | Aroma biotechnology | | | | 13 | plant biotechnology | | | | 14 | genetically modified foods | | | | 15 | food biosynthesis | | | | 16 | Final exam | | |
|
| Recommended or Required Reading |
| GIDA BİYOTEKNOLOJİSİ / NOBEL YAYINLARI/ EDİTÖR Prof.Dr. NECLA ARAN |
| Planned Learning Activities and Teaching Methods |
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| 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 | | | Work Placement(s) | | none |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 2 | 28 |
| Discussion | 14 | 1 | 14 |
| Question-Answer | 14 | 1 | 14 |
| Brain Storming | 14 | 1 | 14 |
| Criticising Paper | 14 | 2 | 28 |
| Self Study | 14 | 2 | 28 |
| Individual Study for Mid term Examination | 1 | 15 | 15 |
| Individual Study for Final Examination | 1 | 20 | 20 |
| Reading | 14 | 2 | 28 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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