| 1 |
Reading |
General introduction to the course, the place and importance of fermentation technology in the food industry, the content and scope of the course |
Theoretical Research, Application |
| 2 |
Reading |
Definition of fermentation, microorganisms of industrial importance, cell structures, proliferation and development conditions of yeast and bacteria |
Theoretical Research, Application |
| 3 |
Reading |
Fermentation types, alcohol fermentation, lactic acid fermentation, acetic acid fermentation, citric acid fermentation and raw materials required for fermentation |
Theoretical Research, Application |
| 4 |
Student homework preparation |
Fermented food varieties |
Theoretical Research, Application |
| 5 |
Reading |
Pickle production technology |
Theoretical Research, Application |
| 6 |
Literature review |
Olive production technology |
Theoretical Research, Application |
| 7 |
Literature review |
Vinegar production technology |
Theoretical Research, Application |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
Literature review |
Fermented beverage technology I |
Theoretical Research, Application |
| 10 |
Literature review |
Fermented beverage technology II |
Theoretical Research, Application |
| 11 |
Reading |
Boza production technology |
Theoretical Research, Application |
| 12 |
Literature review |
Tarhana production technology |
Theoretical Research, Application |
| 13 |
Literature review |
Şalgam production technology |
Theoretical Research, Application |
| 14 |
Literature review |
Organic acid, enzyme, amino acid, vitamin production |
Theoretical Research, Application |
| 15 |
Student homework preparation |
Fermented food applications |
Theoretical Research, Application |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |