| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GSY441 | FERMENTED FOODS TECHNOLOGY | 5 | 3 | 3 | 5 |
Objectives and Contents |
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|---|---|
| Objectives: | Fermented food varieties provide information about the production stages of these foods and enable their use in applications. |
| Content: | 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. |