ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Food Technology | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
Course Introduction and Application Information
| Course Code: | GTE004 | ||||
| Course Name: | Fermentation Technology | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Dr. Öğr. Üy. HAMZA GÖKTAŞ | ||||
| Course Lecturer(s): | Assit. Prof. Dr. Hamza GOKTAS | ||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | Teaching basic knowledge and principles about fermentation technology and production methods of fermented foods |
| Course Content: | Definition of fermentation, microorganisms involved in fermentation, production of fermented products (wine, beer, production of high alcoholic beverages, pickles, vinegar, table olives, boza, turnip) technology. |
Learning Outcomes
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The students who have succeeded in this course;
1) Student knows the definition of fermentation and microorganisms. 2) The student knows various fermentation kinetics. 3) The student knows the wine production techniques. 4) Student knows beer production technologies. 5) Student learns about distillation and production techniques of alcoholic beverages. 6) Student knows vinegar production techniques. 7) Student knows pickle, olive and boza, turnip production techniques. 8) In plants producing fermented food, they know the critical points to be taken into account in business supervision. |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | Definition of fermentation, types of microorganisms involved in fermentation | |
| 2) | Fermentation microorganisms | |
| 3) | Ethyl alcohol fermentation kinetics and raw materials | |
| 4) | Wine production | |
| 5) | Beer production | |
| 6) | Production of high alcoholic beverages | |
| 7) | Production of high alcoholic beverages | |
| 8) | MIDTERM EXAM | |
| 9) | Vinegar production | |
| 10) | Olive production | |
| 11) | Pickle production | |
| 12) | Boza and turnip juice production | |
| 13) | Critical points to be considered in business supervision in fermented food producing company | |
| 14) | Other herbal fermented foods | |
| 15) | Final exam |
Sources
| Course Notes / Textbooks: | Öğretim Görevlisi ders notları |
| References: | Aktan, N., Kalkan Yıldırım, H. (2011). Sirke Teknolojisi. Sidaş Medya Ltd. Şti. Aktan, N., Yücel, U., Kalkan, H. (1998). Turşu Teknolojisi. Ege Üniversitesi Meslek Yüksekokulu Yayınları. Aktan, N., Kalkan, H. (1998). Sofralık Zeytin Teknolojisi. Ege Üniversitesi Basımevi. |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | ||||||||||||||
| 1) Have information about food components and additives and use this information in production. | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | ||||||
| 2) Has knowledge about food legislation and professional ethics. | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | ||||||
| 3) Evaluates the knowledge learned in food laboratories at production and quality control points. | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | ||||||
| 4) Can determine the risk factors in food production stages. | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | ||||||
| 5) Can provide hygiene, sanitation conditions in food sector. | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | ||||||
| 6) Have knowledge about occupational safety in food industry. | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | ||||||
| 7) Uses the necessary equipment for food safety and quality control in food laboratories. | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | ||||||
| 8) Uses the necessary equipment for food safety and quality control in food laboratories. | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | ||||||
| 9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | ||||||
| 10) Use current techniques in the field of food technology. | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | ||||||
| 11) Identifies problems, generates and presents solutions. | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | ||||||
| 12) Has an awareness of the legal consequences of technological applications and professional ethics. | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | ||||||
| 13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | ||||||
| 14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | ||||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Have information about food components and additives and use this information in production. | 3 |
| 2) | Has knowledge about food legislation and professional ethics. | 3 |
| 3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | 3 |
| 4) | Can determine the risk factors in food production stages. | 3 |
| 5) | Can provide hygiene, sanitation conditions in food sector. | 2 |
| 6) | Have knowledge about occupational safety in food industry. | 3 |
| 7) | Uses the necessary equipment for food safety and quality control in food laboratories. | 3 |
| 8) | Uses the necessary equipment for food safety and quality control in food laboratories. | 3 |
| 9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | 3 |
| 10) | Use current techniques in the field of food technology. | 3 |
| 11) | Identifies problems, generates and presents solutions. | 3 |
| 12) | Has an awareness of the legal consequences of technological applications and professional ethics. | 2 |
| 13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | 3 |
| 14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. | 2 |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 10 |
| Midterms | 1 | % 40 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| 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 | ||
| Course Hours | 14 | 0 | 2 | 28 | |||
| Presentations / Seminar | 1 | 0 | 10 | 10 | |||
| Homework Assignments | 1 | 0 | 5 | 5 | |||
| Midterms | 1 | 0 | 10 | 10 | |||
| Final | 1 | 0 | 14 | 14 | |||
| Total Workload | 67 | ||||||