GM652 Fermented Vegetable Products

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM652
Name Fermented Vegetable Products
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof.Dr. ERKİN ERTEN


Course Goal / Objective

The aim of this course is to give information about fermented herbal products and their use in the food industry.

Course Content

Introduction, types of fermented herbal products, fermentation, lactic acid bacteria, yeasts, lactic acid fermentation, ethyl alcohol fermentation, use of fermented herbal products in food industry

Course Precondition

none

Resources

Erkmen O. (Ed.), Erten H. (Ed.), Saglam H. (Ed.), 2020, Fermented Products Technology and Microbiology, Nobel Publishing House, Ankara. McNeil, B., Harvey, L. (Eds.). (2008). Practical fermentation technology. John Wiley Sons. Stanbury, P. F., Whitaker, A., Hall, S. J. (2013). Principles of fermentation technology. Elsevier. Tamang, J. P., & Kailasapathy, K. (Eds.). (2010). Fermented foods and beverages of the world. CRC press.

Notes

handouts and slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Knows the plant based fermented foods
LO02 Has the knowledge about types of fermentations and gains knowledge about the use of plant based fermented foods in the food industry.
LO03 Learns the fermentation that will take place according to the raw material used. Knows how fermentation takes place and which microorganism or microorganisms are effective
LO04 Adapt the teamwork and has respect for professional ethics and life long learning.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise.
PLO02 Bilgi - Kuramsal, Olgusal Understands the interdisciplinary relationship related to the field of food engineering. 4
PLO03 Bilgi - Kuramsal, Olgusal Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering.
PLO04 Bilgi - Kuramsal, Olgusal Solves food-related problems by using research methods and establishing cause-effect relationship.
PLO05 Bilgi - Kuramsal, Olgusal Performs independent studies related to the field of food engineering. 5
PLO06 Bilgi - Kuramsal, Olgusal Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering.
PLO07 Bilgi - Kuramsal, Olgusal Leads the way in solving problems In food engineering fields.
PLO08 Beceriler - Bilişsel, Uygulamalı Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. 4
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form.
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary.
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicate in a foreign language at least in the European Language Portfolio B2 Level.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Uses information and communication technologies in advanced level with computer software required by the field.
PLO13 Yetkinlikler - Öğrenme Yetkinliği Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes.
PLO15 Yetkinlikler - Öğrenme Yetkinliği Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies.


Week Plan

Week Topic Preparation Methods
1 fermentation technology Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
2 fermenation types Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
3 vinegar fermentation Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
4 vinegar bacteria Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
5 table olives Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
6 şalgam raw materials Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
7 production of şalgam Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
8 mid-term exam Ölçme Yöntemleri:
Yazılı Sınav
9 pickle technology Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
10 pickle types Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
11 production of pickles Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
12 production of boza Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
13 table olive types Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
14 lacitic acid bacteria Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
15 production of vinegar Reading hand-outs and related chapters in the reading list Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
16 term exams Ölçme Yöntemleri:
Yazılı Sınav, Sözlü Sınav
17 term exams Ölçme Yöntemleri:
Yazılı Sınav, Sözlü Sınav


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 3 42
Out of Class Study (Preliminary Work, Practice) 14 5 70
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 15 15
Final Exam 1 30 30
Total Workload (Hour) 157
Total Workload / 25 (h) 6,28
ECTS 6 ECTS

Update Time: 14.05.2024 09:58