1 | Identify the fermentation and learn the starter cultures and their protecting methods |
2 | Have knowledge on the selection of starter cultures and acetic acid bacteria, isolation methods of starter cultures, physiological observation of baker's yeast. |
3 | Learn the production of vinegar and the factors affecting at fermentation, vinegar production methods and producing vinegar at laboratory scale. |
4 | Identify the lactic acid bacteria and lactic acid production techniques, production of single cell proteins and their separation. |
5 | Learn the production of pickle and olive with their process failures, green and black olive production. |
6 | Learn the production of traditional fermented beverages such as salgam and boza and the fermentation control methods. |
7 | Learn the methods of tarhana and citric acid production |
8 | Learn the analysis of Acetil metil Carbinol, total SO2 and ash quantity |