PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 439	ACIDIC FERMENTED FOOD TECHNOLOGY	2 + 2	8th Semester	5

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	The aim of the course is to give students the fundamental modern and classical methods and tools applied to the production of fermented food. To be equip students with the basic scientific skill to enter the food industry. To provide knowledge of production of nonalcoholic fermented food through fermentation processes.
Course Content	Description of fermentation. Selection of microorganisms. Culture and safety. Acetic acid bacteria. Vinegar production and important effects on the vinegar fermentation. Lactic acid bacteria. Production techniques of lactic acid. Production of pickles, olives, şalgam, boza, tarhana etc. Production mistakes of fermented food. Production of citric acid. Practice of modern industrial applications by students. Evaluation of product safety and quality by microbiological, chemical and physical analysis.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

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

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13
LO 001		3
LO 002		3		4	4	4	4	3	3				2
LO 003		3		4	4	4	4	3	3				2
LO 004		3		4	4	4	4	3	3				2
LO 005		3		4	4	4	4	3	3				2
LO 006		3		4	4	4	4	3	3				2
LO 007		3		4	4	4	4	3	3				2
LO 008		3		4	4	4	4	3	3				2
Sub Total		24		28	28	28	28	21	21				14
Contribution	0	3	0	4	4	4	4	3	3	0	0	0	2

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	2	28
Hours for off-the-classroom study (Pre-study, practice)	12	2	24
Assignments	2	8	16
Mid-terms	1	14	14
Laboratory	14	2	28
Final examination	1	20	20
Total Work Load ECTS Credit of the Course			130 5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 439	ACIDIC FERMENTED FOOD TECHNOLOGY	2 + 2	2	Turkish	2020-2021 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. YAHYA TÜLEK	ytulek@pau.edu.tr		MUH A0104 MUH A0210	%80

Goals		The aim of the course is to give students the fundamental modern and classical methods and tools applied to the production of fermented food. To be equip students with the basic scientific skill to enter the food industry. To provide knowledge of production of nonalcoholic fermented food through fermentation processes.
Content		Description of fermentation. Selection of microorganisms. Culture and safety. Acetic acid bacteria. Vinegar production and important effects on the vinegar fermentation. Lactic acid bacteria. Production techniques of lactic acid. Production of pickles, olives, şalgam, boza, tarhana etc. Production mistakes of fermented food. Production of citric acid. Practice of modern industrial applications by students. Evaluation of product safety and quality by microbiological, chemical and physical analysis.

Topics

Weeks	Topics
1	Description of fermentation and fermented foods.
2	Bioreactors
3	Production of turnip juice and boza
4	Acetic acid bacteria
5	Production of vinegar: selection of microorganisms
6	Production of vinegar: the methods of vinegar production and fermentation
7	Lactic acid bacteria
8	Production techniques of Lactic acid bacteria
9	Production of pickles I
10	Production of pickles II and flaws
11	Production of olives I
12	Production of olives II and flaws
13	Properties of baker's yeast
14	Production of tarhana

Materials

Materials are not specified.

Resources

Resources	Resources Language
Aktan, N., Kalkan, H. “Sirke Teknolojisi” Ege Üniversitesi Basımevi, (1998)	Türkçe
Aktan, N., Kalkan, H. “Sofralık Zeytin Teknolojisi” Ege Üniversitesi Basımevi, (1999)	Türkçe
Aktan, N., Kalkan, H., Yücel U. “Turşu Teknolojisi” Ege Üniversitesi Basımevi, (1999)	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student