|
Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ZGMS4182016959 | FERMENTATION TECHNOLOGY | Elective | 4 | 8 | 4 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | To provide students to have knowledge about the fundamentals of fermentation technology, new developments in this area, biotechnological methods used in fermentation technology. | | Name of Lecturer(s) | | Ytd.Doç.Dr. Bekir Gökçen MAZI | | Learning Outcomes | | 1 | To learn the engineering approach of biotechnological processes | | 2 | To understand the processes including alcohol fermentation, lactic acid fermentation and acetic acid fermentation | | 3 | To learn using creative and inquisitive thinking in production of safe fermented foods and gain an awareness of quality to ensure its sustainability | | 4 | Be informed of contemporary issues; learn an ability to create innovative ideas concerning fermentation processes | | 5 | To learn the principal components of bioreactors. To learn bioreactor design |
| | Mode of Delivery | | Formal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Introduction to fermentation technology, Enzymes, their structure, factors affecting enzymatic activity, control of enzymes, application of enzymes in food industry, Bioreactors used in fermentation technology and their main properties. Design of bioreactors, The biochemical conversions taking place during alcoholic fermentation, Basic and by-products obtained during alcohol fermentation occurring, Biochemical transformations that occur during acetic acid fermentation, Biochemical transformations that occur during Lactic acid fermentation, The biochemical conversions taking place during alcoholic fermentation, Beer production technology, Wine production technology, Vinegar production technology, Baker yeast production technology, Kımız and Kefir production technology, Tarhana and Boza production technology
| | Weekly Detailed Course Contents | |
| 1 | Introduction to fermentation technology | | | | 2 | Enzymes, their structure, factors affecting enzymatic activity, control of enzymes, application of enzymes in food industry | | | | 3 | Bioreactors used in fermentation technology and their main properties. Design of bioreactors | | | | 4 | The biochemical conversions taking place during alcoholic fermentation | | | | 5 | Basic and by-products obtained during alcohol fermentation occurring
| | | | 6 | Biochemical transformations that occur during acetic acid fermentation | | | | 7 | Biochemical transformations that occur during Lactic acid fermentation | | | | 8 | Midterm Exam | | | | 9 | The biochemical conversions taking place during alcoholic fermentation
| | | | 10 | Beer production technology
| | | | 11 | Wine production technology | | | | 12 | Vinegar production technology | | | | 13 | Baker yeast production technology
| | | | 14 | Kımız and Kefir production technology
| | | | 15 | Tarhana and Boza production technology
| | | | 16 | Final Exam | | |
| | Recommended or Required Reading | | Stanbury, P. F., Whitaker, A., 1989, Principles of Fermentation Technology. Pergamon Press, England.
Aran, N. (Ed.), 2010, Gıda Biyoteknolojisi, Nobel Yayın Dağıtım, Ankara.
Aktan, N. ve H. Kalkan, Distile Alkollü İçkiler Teknolojisi, Ege Üniversitesi, 173, İzmir, 1999.
Aktan, N. ve H. Kalkan, Şarap Teknolojisi, Kavaklıdere Eğitim Yayınları No:4, ISBN:975-6813-08-3, 615, Ankara, 2000.
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, İzmir, 2003.
Aktan, N.,Yıldırım, H. K., Sirke Teknolojisi, Sidas Media L.td.Şt , II Baskı, ISBN: 978-605-87976-4-2, İzmir,83, 2011.
Malt ve Bira Teknolojisi. İsmet Türker ve Ahmet Canbaş. Ç.Ü. Ziraat Fakültesi.1991.
| | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 2 | 2 | | Final Examination | 1 | 2 | 2 | | Attending Lectures | 14 | 3 | 42 | | Self Study | 14 | 3 | 42 | | Individual Study for Mid term Examination | 1 | 10 | 10 | | Individual Study for Final Examination | 1 | 10 | 10 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 5 | 4 | 4 | 3 | | 3 | 3 | 2 | | 3 | 3 | | 4 | 3 | 1 | | LO2 | 2 | 3 | 4 | 4 | | 3 | 3 | 2 | | 3 | 3 | | 3 | 3 | 2 | | LO3 | 3 | 3 | 4 | 4 | | 3 | 3 | 4 | 3 | 3 | 3 | 3 | 3 | 3 | 5 | | LO4 | 3 | 3 | 4 | 4 | 1 | 5 | 3 | 4 | 3 | 3 | 3 | 3 | 5 | 5 | 3 | | LO5 | 4 | 5 | 4 | 4 | | 3 | 3 | 2 | | 3 | 3 | 3 | 3 | 3 | 1 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
|
|
|
|
Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
|
|
|