COURSE SYLLABUS

FERMENTED FOOD TECHNOLOGY

1	Course Title:	FERMENTED FOOD TECHNOLOGY
2	Course Code:	GIDS216
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	4
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	1
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Doç. Dr. METIN GÜLDAŞ
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	e-mail: mguldas@uludag.edu.tr, Tel. (224) 6768780–81, Adres: UÜ KARACABEY MYO, KARACABEY-BURSA
18	Website:
19	Objective of the Course:	In the course, scientific bases of fermentation technology will be investigated and production technologies such as pickle, olive, vinegar, wine, beer, boza, tarhana and red beet juice manufacturing will be undertaken. In addition, productions of organic acid, enzyme, amino acid and vitamin will also be considered.
20	Contribution of the Course to Professional Development

Learning Outcomes:

1	To be comprehended of scientific bases of fermentation and significance of microorganisms in biotechnological processes;
2	Learning of fermentation types and significance of fermentation in food industry;
3	Learning of basic production technologies used fermentation ;

22	Course Content:

Week	Theoretical	Practical
1	Introduction to course, significance and position of fermentation technology in food industry, contents and scope of course
2	Description of fermentation, significant microorganisms in terms of industry, cell structures, growths and growing conditions of bacteria and fungi
3	Fermentation types, alcohol fermentation, lactic acid fermentation, acetic acid fermentation, citric acid fermentation and raw materials required for fermentation
4	Technical principles of fermentation and drawing of flow diagram of a biotechnological process
5	Pickle production technology
6	Table olive production technology
7	Vinegar production technology
8	Repeating courses and midterm exam
9	Wine production technology
10	Beer production technology
11	Boza production technology
12	Tarhana (fermented powdered soup) production technology
13	Salgam (fermented red beet juice) production technology
14	Production of organic acids, enzyme, amino acids and vitamins by fermentation

23	Textbooks, References and/or Other Materials:	Vinegar Technology, Nihat Aktan, Hatice Kalkan, Ege Üniversitesi Ziraat Fakültesi Yayınları, Bornova, İzmir, 1998. Alcohol and Alcoholic Beverages Technology, Işıl Fidan ve İsmet Şahin, Ankara üniversitesi Ziraat Fakültesi Yayınları, No: 1295, Kitap No: 371, Ankara, 1993, 304 s. Wine Production and Quality Control, Selma Güven, Çanakkale Onsekiz Mart Üniversitesi Ziraat Fakültesi, Yayın No: 3, Çanakkale, 2008, 316 s. Table Olive Technology, Nihat AKTAN, Hatice KALKAN, Ege Üniversitesi Basımevi, Bornova, İzmir, 1999. Pickle Technology, Nihat AKTAN, Ufuk YÜCEL, Hatice KALKAN, Ege Üniversitesi Basımevi, Bornova, İzmir, 1998.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	30
Quiz	0	0
Homeworks, Performances	1	10
Final Exam	1	60
Total	3	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High