TÜRKÇE
ENGLISH
Information
| Code | GM652 |
| Name | Fermented Vegetable Products |
| Term | 2024-2025 Academic Year |
| Term | Spring |
| 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 Instructor |
1 |
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 | ||