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Course Information
Course Unit Title : Fermentation Technology
Course Unit Code : GDM311
Type of Course Unit : Compulsory
Level of Course Unit : First Cycle
Year of Study : 3
Semester : 5.Semester
Number of ECTS Credits Allocated : 5,00
Name of Lecturer(s) : ---
Course Assistants : ---
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
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
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
Languages of Instruction : Turkish
Course Goals :
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.
WorkPlacement   Not Available
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)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 3 42  
Time Of Studying Out Of Class :
16 1 16  
Homeworks :
5 3 15  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 15 15  
Finals :
1 20 20  
Workload Hour (30) :
30  
Total Work Charge / Hour :
108  
Course's ECTS Credit :
5      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
0 0
Quiz :
0 0
Homework :
0 0
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
0
The ratio of the term to success :
0
The ratio of final to success :
0
TOTAL :
0
Weekly Detailed Course Content
Week Topics  
1 Introduction : Definition of fermentation, microorganisms? role in fermentation
 
2 Biochemistry and metabolism of fermentation
 
3 Carbohydrates, and their conversion to different products
 
4 Starter cultures; their isolation and maintenance
 
5 The effect of fermented products on health
 
6 Wine technology ; production, clarification, ageing, bottling
 
7 Malt and Brewing; preparation of malt, fermentation, clarification, bottling
 
8 Acetic acid fermentation, methods of vinegar production, acetators
 
9 Lactic acid fermentation; technology of pickle and olive
 
10 Traditional fermented products, tarhana, boza, salgam
 
11 Distilled spirits, distillation technology ; rakı, gin, vodka, liquors
 
12 Distilled beverages of other countries ; whisky, tequila, sake, rum
 
13 Fermentors, material and energy balances, continuous fermentation technology
 
14 Microbial enzyme and citric acid production