COURSE UNIT TITLE

: FERMENTATION TECHNOLOGY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
ELECTIVE

Offered By

Food Technology

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

DOCTOR ŞELALE ÖNCÜ GLAUE

Offered to

Food Technology

Course Objective

Aim of this course is to provide students theoretical and practical experience about the product technology of the fermented foods.

Learning Outcomes of the Course Unit

1   1. To gain knowledge on definition of fermentation and microorganisms
2   2. To gain knowledge on distillated alcoholic beverages product technology
3   3. To gain knowledge on wine product technology
4   4. To gain knowledge on beer product technology
5   5. To gain knowledge on vinegar product technology
6   6. To gain knowledge on pickle, olive, and boza product technology

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 1 Definition of fermentation, microorganisms of fermentation, variety of fermentation
2 2 Kinetic and raw materials of ethyl alcoholic fermentation
3 3 Fermentation microorganisms
4 4 Principles of microbial metabolism
5 5 Malting technology
6 6 Brewing technology
7 7 Wine technology
8 8 Midterm exam
9 9 Wine technology
10 10 Distilled alcoholic beverages: Nonaged distilled alcoholic beverages
11 11 Distilled alcoholic beverages: Aged distilled alcoholic beverages
12 12 Vinegar
13 13 Pickles
14 14 Table olive
15 15 Other fermented vegetables foods
16 16 Final Exam

Recomended or Required Reading

1.Kragl, U., 2005, Technology Transfer in Biotechnology from Lab to Industry to Production, Springer-Verlag GmbH.
2.Stanbury, P.F., Whitaker, A., Hall, S.J., 1995, Principles of Fermentation Technology, Elsevier Science Ltd, Oxford, 357 pp.
3.Göksungur, Y, 2009, Reaction and Fermentation Kinetics in Food Engineering, Sidas Medya Ltd. Şti., Izmir, 143 sayfa
4.Glazer, A. N., Nikaido, H., Microbial Biotechnology , W.H. Freeman and Company, New York, (1995).
5.Pirt, S.J., Principles of Microbe and Cell Cultivation , Blackwell Scientific Publications, Oxford, (1985).
6.Aktan, N. ve H. Kalkan, Distile Alkollü Içkiler Teknolojisi, Ege Üniversitesi, 173, Izmir, 1999.
7.Aktan, N. ve H. Kalkan, Şarap Teknolojisi, Kavaklıdere Eğitim Yayınları No:4, ISBN:975-6813-08-3, 615, Ankara, 2000.
8.Aktan, N., H. K. Yıldırım ve U. Yücel, Turşu Teknolojisi, Ege Üniversitesi Ege Meslek Yüksekokulu Yayınları, III Baskı, No: 23, ISBN: 975-483-373-7, 148, Izmir, 2003.
9.Aktan, N.,Yıldırım, H. K., Sirke Teknolojisi, Sidas Media L.td.Şt , II Baskı, ISBN: 978-605-87976-4-2, Izmir,83, 2011.
10.Aktan, N.ve H. Kalkan Yıldırım, Sofralık Zeytin Teknolojisi, Meta Basımevi, II Baskı, ISBN: 978-605-86980-0-0, 148, Izmir, 2012.
YARDIMCI DERS KITAPLARI: 1.Fugelsang, Kenneth C., Boston MA., 2007, Wine Microbiology, Practical Applications and Procedures, Springer Science & Business Media. 2. Bisswanger, H., 2002, Enzyme Kinetics, Principles and Methods, Wiley-VCH Verlag GmbH, Weinheim, 255 pp. 3. Demain, A. L., Solomon, N.A. (eds.). 1986. Manual of Industrial Microbiology and Biotechnology, American Society for Microbiology, Washington D.C., 466 pp.

Planned Learning Activities and Teaching Methods

Face to face lectures, presentations and assignments

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 ASG ASSIGNMENT
3 FIN FINAL EXAM
4 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + ASG * 0.10 + FIN * 0.50
5 RST RESIT
6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + ASG * 0.10 + RST * 0.50


Further Notes About Assessment Methods

None

Assessment Criteria

to be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

selale.glaue@deu.edu.tr

Office Hours

to be announced

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparation about subject 14 1 14
Student Presentations 1 3 3
Preparation for midterm exam 1 10 10
Preparation for final exam 1 10 10
Preparing assignments 1 10 10
Preparations before/after weekly lectures 14 2 28
Preparing presentations 1 5 5
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 124

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11
LO.145
LO.245
LO.345
LO.445
LO.545
LO.645

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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