COURSE SYLLABUS

FOOD FERMENTATIONS

1	Course Title:	FOOD FERMENTATIONS
2	Course Code:	GMB6024
3	Type of Course:	Optional
4	Level of Course:	Third Cycle
5	Year of Study:	1
6	Semester:	2
7	ECTS Credits Allocated:	6
8	Theoretical (hour/week):	3
9	Practice (hour/week) :	0
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. ARZU AKPINAR BAYİZİT
16	Course Lecturers:	yok
17	Contactinformation of the Course Coordinator:	Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel : 0 224 2941496 Fax : 0 224 2941402 e-posta: abayizit@uludag.edu.tr
18	Website:
19	Objective of the Course:	The aim of the course is to give theoretical and practical information about the production technology and kinetics of fermented foods.
20	Contribution of the Course to Professional Development

Learning Outcomes:

1	To have knowledge about fermentation principles and production of fermented foods;
2	To comprehend the microorganism that take a part in fermentations ;
3	To understand fermenters and fermentation kinetics ;
4	To apply distillation and understand the production of distilled alcoholic beverages;
5	To be informed on wine technology;
6	To be informed on brewery technology;
7	To apprehend vinegar technology;
8	To understand and apply pickling, olive processing and bosan production;

22	Course Content:

Week	Theoretical	Practical
1	Introduction; Definition of Fermentation The Fermentative Microorganisms
2	Fermentation Methods; Fermentation Kinetics
3	The Kinetics and Raw Materials of Ethyl Alcohol Fermentation
4	The Technology of Distilled Alcoholic Spirits either Matured or Unmatured
5	Liquor Production
6	Wine Technology
7	Brewery Technology
8	The Kinetics and Raw Materials of Lactic, Citric and Other Organic Acid Fermentations
9	Vinegar Technology
10	Pickiling Technology
11	Production of Table Olives
12	Bosan Production
13	Student Presentations
14	Student Presentations

23	Textbooks, References and/or Other Materials:	Food Fermentations (Assist. Prof. Dr. Arzu AKPINAR-BAYİZİT, Ders Notu) 1. ADAMS, M.R., MOSS, M.O. 2000. Food Microbiology. Royal Society of Chemistry, 479 p. 2. WOOD, B.J.B. 1998. Microbiology of Fermented Foods. Springer, 852 p. 3. HUTKINS, R.W. 2006. Microbiology and Technology of Fermented Foods. IFT Press, 488 p. 4. ROSE, A.H. 1982. Fermented Foods. Academic Press, 337 p. 5. AKTAN, N., KALKAN-YILDIRIM, H., YÜCEL, U. 2003. Turşu Teknolojisi (3.Baskı). Ege Üniversitesi, EMYO Yayınları, No:23, 148 s. 6. AKTAN, N., KALKAN, H. 1998. Sirke Teknolojisi. Ege Üniversitesi Basımevi, Bornova, 82 s. 7. HUI, Y. H. 2006. Handbook of Food Science, Technology, and Engineering. Taylor & Francis1000 p. 8. GIUDICI, P., SOLIERI, L. 2009. Vinegars of the World. Springer, 297 p. 9. AKTAN, N., KALKAN, H. 1999. Sofralık Zeytin Teknolojisi. Ege Üniversitesi Basımevi, Bornova, 122 s. 10. BOYNUDELİK, M., İREN-BOYNUDELİK, Z. 2007. Zeytinden Zeytinyağına. Oğlak Yayınları. 174 s. 11. GARRIDO- FERNANDEZ, A., FERNANDEZ-DIEZ, M.J., ADAMS, M.R. 1997. Table Olives: Production and Processing. Springer, 495 p. 12. KAILIS, S., HARRIS, D. 2007. Producing Table Olives. Landlinks Press, 328 p. 13. AKTAN, N., KALKAN, H. Distile Alkollü İçkiler Teknolojisi. Ege Üniversitesi Basımevi, Bornova, 173 s. 14. AKTAN, N., KALKAN, H. 2000. Şarap Teknolojisi. Kavaklıdere Kültür Yayınları. 615 s. 15. TÜRKER, İ., CANBAŞ, A. 1995. Malt ve Bira Teknolojisi. Çukurova Üniversitesi Ziraat Fakültesi Yayınları No:4, Adana, 16. BAMFORTH, C.W. 2009. Beer: Handbook of Alcoholic Beverages: A Quality Perspective (Handbook of Alcoholic Beverages), Academic Press, 272 p. 17. KILIÇ, O. 1996. Alkollü İçkiler Teknolojisi. Uludağ Üniversitesi Basımevi, Bursa, 236 s.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	2	50
Final Exam	1	50
Total	3	100
Contribution of Term (Year) Learning Activities to Success Grade		50
Contribution of Final Exam to Success Grade		50
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	3	42
Practicals/Labs	0	0	0
Self Study and Preparation	14	2	28
Homeworks, Performances	2	20	40
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	0	0	0
Others	0	0	0
Final Exams	1	40	40
Total WorkLoad			150
Total workload/ 30 hr			5
ECTS Credit of the Course			5

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

	PQ1	PQ2	PQ3	PQ4	PQ5	PQ6	PQ7
LO1	4	5	5	4	5	5	3
LO2	3	4	4	4	5	4	3
LO3	5	5	5	4	4	4	3
LO4	2	5	4	3	3	3	2
LO5	2	5	4	3	3	3	2
LO6	2	5	4	3	3	3	2
LO7	2	5	4	3	3	3	2
LO8	0	0	0	0	0	0	0

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High