1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. ÇAL VOCATIONAL SCHOOL
  3. FOOD PROCESSING DEPARTMENT
  4. 515 FOOD TECHNOLOGY
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
Print

COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GIT 227FERMENTED FOOD TECHNOLOGY2 + 13rd Semester4

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective To have knowledge about the basic modern and classical methods and tools used in the production of fermented foods. To equip students with basic scientific skills for the fermented food industry. To give information about the production of nonalcoholic fermented foods through fermentation processes.
Course Content Definition of fermentation; Microorganism selection; Culture and security; Biotechnological applications in food industry; Acetic acid bacteria; Important factors affecting vinegar production and fermentation; Lactic acid bacteria; Lactic acid production techniques; Production of pickles and olive varieties; Production defects of Fermented Foods; Citric acid production; Modern industrial applications by students.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Learns the definition of fermentation and microorganisms
2Learns the vinegar production
3Learns pickle and olive production

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16
LO 001                
LO 002                
LO 003                
Sub Total                
Contribution0000000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Mid-terms12626
Final examination13636
Total Work Load

ECTS Credit of the Course





104

4
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1YÜKSEL BAYRAM


Print

Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GIT 227 FERMENTED FOOD TECHNOLOGY 2 + 1 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer YÜKSEL BAYRAM ybayram@pau.edu.tr ÇAMYO B0002 %70
Goals To have knowledge about the basic modern and classical methods and tools used in the production of fermented foods. To equip students with basic scientific skills for the fermented food industry. To give information about the production of nonalcoholic fermented foods through fermentation processes.
Content Definition of fermentation; Microorganism selection; Culture and security; Biotechnological applications in food industry; Acetic acid bacteria; Important factors affecting vinegar production and fermentation; Lactic acid bacteria; Lactic acid production techniques; Production of pickles and olive varieties; Production defects of Fermented Foods; Citric acid production; Modern industrial applications by students.
Topics
WeeksTopics
1 Definition of fermentation
2 Raw Materials Used in Fermentation Technology
3 Types of fermentation
4 Microorganisms involved in fermentation
5 Microorganisms involved in fermentation
6 Starter Culture
7 Fundamentals of microbiological metabolism in fermentation technology
8 Fermented seafood
9 Fermented meat and dairy products
10 Fermented herbal products, vinegar production
11 Pickle production
12 Olive production
13 Boza, turnip production
14 Tarhana production
Materials
Materials are not specified.
Resources
ResourcesResources Language
Sabahattin Nas, Hüsnü Yusuf Gökalp,Mahmut Ünsal Bitkisel Yağ Teknolojisi Pamukkale Üniversitesi Mühendislik Fakültesi YayınlarıTürkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes