FERMENTED FOODS TECHNOLOGY COURSE IDENTIFICATION AND APPLICATION INFORMATION
| Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
| GSY441 |
FERMENTED FOODS TECHNOLOGY |
5 |
3 |
3 |
5 |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
| The scientific principle of fermentation and the place of microorganisms in biotechnological processes are understood. Compares the types of fermentation and conveys its importance in the food industry. Compares the basic production technologies of fermented foods. It increases the usage areas of fermented foods. |