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Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
1989002332024	FERMENTATION TECHNOLOGY		2	3	2,00

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Önlisans

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Language of Instruction

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Objectives of the Course

To have knowledge, the food products in brine and vinegar which are by fermentation. At the same time, to have knowledge about using of basic microbiology and food microbiology in fermentation process.

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Name of Lecturer(s)

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Learning Outcomes

1	1. Learning of fermentation mechanism
2

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Mode of Delivery

Face to Face

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Prerequisities and Co-Requisities

None

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Recommended Optional Programme Components

[Yok]

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Content of the Course

Microorganisms involved in fermentation, fermentation vessels, fermented products in brine, vinegar technology,

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Weekly Detailed Course Contents

Week	Subjects (Theoretical)	Practice, Laboratory	Teaching Methods	Preparatory
1	History of biotechnology, the importance of traditional fermented foods in nutrition	Slide show about the importance of traditional fermented foods in nutrition

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Text Book / Material / Recommended Resources

Book

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Planned Learning Activities and Teaching Methods

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Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
Total		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
Total		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60

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Work Pacement(s)

None

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Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	2	2
Attending Lectures	14	3	42
Team/Group Work	2	2	4
Individual Study for Mid term Examination	2	5	10
Individual Study for Final Examination	2	3	6
Total Work Load (hours)			66

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Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12	PO 13
LO 1	5				4			3			4	5	3
LO 2	5				4			3			4	5	3