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
GTP 2007 FERMENTATION TECHNOLOGY COMPULSORY 3 0 0 5

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

The aim of this course is to introduce students to fermentation processes widely applied in the food industry, the microorganisms involved in these processes, and the underlying metabolic mechanisms. The course also aims to teach the production technologies of fermented products such as beer, wine, vinegar, pickles, olives, and boza, as well as distilled alcoholic beverages. Furthermore, it is intended that students gain knowledge about the raw materials, additives, hygiene, and quality control practices used in these productions, and be able to analyze, evaluate, and apply this knowledge effectively.

Learning Outcomes of the Course Unit

1   Explains the definition, processes, and microorganisms used in fermentation.
2   Interprets the microbial metabolism principles involved in the fermentation process.
3   Explains the production technologies of fermented foods such as beer, wine, vinegar, pickles, olives, and boza.
4   Classifies the technologies used in the production of distilled alcoholic beverages and explains the production steps.
5   Identifies the raw materials, additives, and hygiene requirements used in the production of fermented foods.
6   Evaluates production technologies in terms of quality and food safety.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Definition, importance, and applications of fermentation
2 Fermentation microorganisms and their metabolism
3 Ethanol fermentation: kinetics, raw materials, and conditions
4 Principles of microbial metabolism (anaerobic/alcoholic, etc.)
5 Malt technology and beer production process
6 Practical applications of beer production technology
7 Introduction to wine technology, grapes, and yeasts
8 Midterm exam
9 Wine production process and quality control
10 Distilled alcoholic beverages (whiskey, vodka, rum, etc.): process and hygiene
11 Quality, additives, and ethical evaluation in distilled beverages
12 Vinegar production technology and microbial processes
13 Pickle production, additives, hygiene, and packaging
14 Table olive and boza production processes
15 Other plant-based fermented foods (kombucha, kefir, etc.)
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

6 learning outcomes will be measured with midterm exam, final exam and homework.

Language of Instruction

Turkish

Course Policies and Rules

It is compulsory to attend 70% of the courses and to fulfill the requirements of the course.

Contact Details for the Lecturer(s)

selale.glaue@deu.edu.tr

Office Hours

The days in the program specified at the beginning of the term.

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.11PO.12PO.13
LO.1543
LO.2424
LO.35425
LO.44424
LO.535324
LO.625234

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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