FERMENTED FOODS TECHNOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY441	FERMENTED FOODS TECHNOLOGY	5	3	3	5

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assoc.Prof. HAKAN ÖZCAN
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	Fermented food varieties provide information about the production stages of these foods and enable their use in applications.
Contents of the Course Unit:	In this course, the scientific foundations of fermentation technology will be examined and fermented product technologies such as pickle, olive, vinegar, wine, beer, boza, tarhana and turnip production will be discussed. In addition, organic acid, enzyme, amino acid and vitamin production will be mentioned by using fermentation technology.

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.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
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	-

SOURCE MATERIALS & RECOMMENDED READING
Sirke Teknolojisi, Nihat Aktan, Hatice Kalkan, Ege Üniversitesi Ziraat Fakültesi Yayınları, Bornova, İzmir, 1998
Alkol ve Alkollü İçkiler Teknolojisi, Işıl Fidan ve İsmet Şahin, Ankara üniversitesi Ziraat Fakültesi Yayınları, No: 1295, Kitap No: 371, Ankara, 1993,
Şarap Üretimi ve Kalite Kontrolü, Selma Güven, Çanakkale Onsekiz Mart Üniversitesi Ziraat Fakültesi, Yayın No: 3, Çanakkale, 2008,
Sofralık Zeytin Teknolojisi, Nihat AKTAN, Hatice KALKAN, Ege Üniversitesi Basımevi, Bornova, İzmir, 1999.
Turşu Teknolojisi, Nihat AKTAN, Ufuk YÜCEL, Hatice KALKAN, Ege Üniversitesi Basımevi, Bornova, İzmir, 1998.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	50
Final Exam	1	50
TOTAL	2	100

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Define basic concepts related with banking, insurance and finance.	0
2	Relates the theoretical and practical knowledge in the field to economics, business, law, statistics, accounting and marketing	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Relate banking and insurance applications to financial theories, mathematical and statistical methods.	0
2	Relate the information and facts in the field with other social sciences such as law, sociology, philosophy and history.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Explain the planning and implementation process in banking and insurance transactions.	0
2	Provide solutions for the problems encountered in banking and insurance transactions.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Use theoretical and practical knowledge in the field of banking and insurance transactions.	0
2	By analyzing economic data accurately, manage savings and portfolio investments to minimize financial risks.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/She works as a leader or a team member in a teamwork from the planning of the banking transactions to the implementation and performs the task assigned to them within the team.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Gain the basic knowledge necessary for the planning process of banking and insurance activities and human resources performance management.	0
2	Use the computer programs related with field in banking and insurance transactions.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Cooperate to bring innovative ideas to the stakeholders in the sector using banking insurance-related databases, information and communication technologies.	0
2	Research on scientific, sectoral developments and innovations related to the field with lifelong learning as a principle.			2

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Analyze financial data related to his / her field.	0
2	Apply knowledge and skills related to his / her field by taking into account his legal, social and ethical responsibilities.			2

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	3	42
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	10	3	30
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	1	4	4
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	3	3
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	42	0	123