Gastronomy and Culinary Arts (Master) (without Thesis) Preview
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

Course Introduction and Application Information

Course Code:

GMS5103

Course Name:

Fermented Products Technology

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. FAZİLET MIDIK

Course Lecturer(s):

Fazilet MIDIK

Course Assistants:

Course Objective and Content

Course Objectives:	It aims to give students information about fermentation technologies, fermentation process and industrial microorganisms, to experience the making of some fermented products, and to help them understand the importance of the effects of fermentation on health.
Course Content:	Production technology of fermented products, fermentation processes, some microorganisms affecting fermented foods and their properties, some fermented products, positive effects of fermented products on health, some spoilages in fermented foods and pathogenic microorganisms that may be present in fermented products, some microbial products of industrial importance.

Learning Outcomes

The students who have succeeded in this course;
1) Gain an idea about fermented product samples in the world.
2) Have information about the history of fermentation.
3) Understands the importance of fermentation biochemistry.
4) Knows the microorganisms used in industry more closely.
5) Learns about fermentation technology.
6) Learns the making of some fermented products through experience.
7) Obtain information about the effects of fermented products on health.
8) Understands the importance of preventing spoilage of fermented products and the danger of spoiled products.
9) Learns about probiotic microorganisms.

Course Flow Plan

Week	Subject	Related Preparation
1)	History and Importance of Fermentation
2)	Introduction to Fermentation Biochemistry
3)	Introduction to Fermentation Technology
4)	Industrial Microorganisms
5)	Some Fermented Foods Produced in the World
6)	Bread
7)	General Repetation
8)	Midterm
9)	Some Fermented Foods Produced in Turkey – Tarhana Production
10)	Some Fermented Foods Produced in Turkey – Pickle Production
11)	Some Fermented Foods Produced in Turkey – Yogurt Production
12)	Probiotic Microorganisms
13)	Fermented Foods and Health
14)	General repetition

Sources

Course Notes / Textbooks:	Çeşitli kitaplardan derlenmiş ders notları kullanılacaktır. Lecture notes compiled from various books will be accessed.
References:	Ed. Anlı, R. E., Şanlıbaba, P. Fermente Gıdalar: Mikrobiyoloji, Teknoloji ve Sağlık, Nobel Yayınları, Ankara, 2019. Ed. Erkmen, O., Erten, H., Sağlam, Hidayet. Fermente Ürünler Teknolojisi ve Mikrobiyolojisi, Nobel Yayınları, Ankara, 2020.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7	8	9
Program Outcomes
1) To be able to interpret and evaluate data using advanced knowledge and skills acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
2) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
3) Takes responsibility individually or as a team member in the execution of complex and unpredictable activities encountered in applications related to the field.
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, local cuisines and use this knowledge and methods for professional development.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	To be able to interpret and evaluate data using advanced knowledge and skills acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
2)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
3)	Takes responsibility individually or as a team member in the execution of complex and unpredictable activities encountered in applications related to the field.
4)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, local cuisines and use this knowledge and methods for professional development.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Application	1	% 30
Quizzes	1	% 30
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Application	1	30			30
Midterms	1	30			30
Final	1	40			40
Total Workload					100