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SDÜ Education Information System Course Content
Programme
Faculty of Engineering Food Engineering
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
GDM311
Fermentation Technology
2.00
0.00
1.00
2.50
5.00
1
Course Information
Language of Instruction
Turkish
Type of Course Unit
Required
Course Coordinator
Associate Professor Dr. Hakan KULEAŽAN
Course Instructors
3-Hakan Kuleažan
Course Assistants
7-Bilge Ertekin
Course Aims
The major aim of Fermentation Tecnoloy course is to establish a knowledge about preservation of fruits and vegetables by fermentation, teaching the basic principles of fermention technology, conversion of different sugars to alcohol, acids and other end-products.
Course Goals
 
Learning Outcomes of The Course Unit
1) Fundamentals of fermentation biochemistry
2) Understanding the role of compounds produced or secreted by microorganisms in food preservation
3) Basic concepts of fermented food production
4) Usage of beneficial microorganisms in food technology
5) Fundamental calculations applied in fermentation and fermentors
Course Contents
Definition of fermentation, microorganims playing role in fermentation, fermentation biochemistry, production technologies of fermented foods. Alcohol fermentation, wine, beer, domestic and foreign distilled beverages. Tecnology and methods used in the production of pickle, vinegar, boza, salgam, olive etc. Fermentors, types of fermentors and enzyme production
Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
0
0
Course Duration (Excluding Exam Week)
14
3
42
Quiz
0
0
Time Of Studying Out Of Class
16
1
16
Homework
0
0
Homeworks
5
3
15
Attendance
0
0
Presentation
0
0
0
Application
  
Project
0
0
0
Lab
0
0
Lab Study
0
0
0
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
15
15
Seminary
0
0
Finals
1
20
20
Field study
0
0
Workload Hour (30)
30
TOTAL
 
Total Work Charge / Hour
108
The ratio of the term to success
0
Course's ECTS Credit
5
The ratio of final to success
0
 
TOTAL
0
 
Recommended or Required Reading
Textbook
 
Additional Resources
Food, Fermentation and Micro-organisms, Charles W. Bamforth, 2005, Blackwell Science Ltd, United Kingdom.
Material Sharing
Documents
 
Assignments
6 written homework
Exams
2 quizz exams
Additional Material
 
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
Giving the theoretical contents of courses offered by our department to students by experienced academic staff to provide enough knowledge for Professional applications.
5