| Course Name | Fermentation Technology |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| FE 350 | Fall/Spring | 3 | 0 | 3 | 5 |
| Prerequisites |
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| Course Language | English | ||||||||
| Course Type | Elective | ||||||||
| Course Level | First Cycle | ||||||||
| Mode of Delivery | - | ||||||||
| Teaching Methods and Techniques of the Course | |||||||||
| Course Coordinator | - | ||||||||
| Course Lecturer(s) | |||||||||
| Assistant(s) | - | ||||||||
| Course Objectives | The purpose of this course is to provide students with the necessary fundamental knowledge related to the scientific principles of fermentation, the production methods of important industrial fermentation products, parameters affecting production quality and skills of solving engineering problems. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | This course will cover; Introduction to fermentation and fermentation processes; the microorganisms involved in the food industry; bioprocess techniques and principles; batch, fed-batch, continouous productions; cheese production; meat, table olive, bread fermentations, lactic acid fermentation and pickle production, wine and beer fermentations and production principles, technological steps during industrial productions; engineering applications and problem solving techniques |
| Related Sustainable Development Goals | |
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| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to fermentation technology | Hutkins, Robert W., 2006, Microbiology and Technology of Fermented Foods, Wiley-Blackwell, USA. Chapter 1 |
| 2 | Industrial microorganisms and their growth media components | Hutkins, Robert W., 2006, Microbiology and Technology of Fermented Foods, Wiley-Blackwell, USA. Chapter 2 |
| 3 | Microbial growth | Hutkins, Robert W., 2006, Microbiology and Technology of Fermented Foods, Wiley-Blackwell, USA. Chapter 2 |
| 4 | Anaerobic respiration and fermentation mechanisms | Hutkins, Robert W., 2006, Microbiology and Technology of Fermented Foods, Wiley-Blackwell, USA. Chapter 6 |
| 5 | Choosing the cultivation method | Hutkins, Robert W., 2006, Microbiology and Technology of Fermented Foods, Wiley-Blackwell, USA. Chapter 9 |
| 6 | Batch and continuous bioreactors | Hutkins, Robert W., 2006, Microbiology and Technology of Fermented Foods, Wiley-Blackwell, USA. Chapter 9 |
| 7 | Immobilized cell systems | Hutkins, Robert W., 2006, Microbiology and Technology of Fermented Foods, Wiley-Blackwell, USA. Chapter 9 |
| 8 | Midterm exam | |
| 9 | Operating Considerations for Bioreactors | Hutkins, Robert W., 2006, Microbiology and Technology of Fermented Foods, Wiley-Blackwell, USA. Chapter 9 |
| 10 | Producion of various fermentation products (lactic acid, pickle, meat, cheese, table olive, bread etc.) | Hutkins, Robert W., 2006, Microbiology and Technology of Fermented Foods, Wiley-Blackwell, USA. Chapter 8 |
| 11 | Producion of various fermentation products (lactic acid, pickle, meat, cheese, table olive, bread etc.) | Hutkins, Robert W., 2006, Microbiology and Technology of Fermented Foods, Wiley-Blackwell, USA. Chapter 11 |
| 12 | Wine fermentation | Hutkins, Robert W., 2006, Microbiology and Technology of Fermented Foods, Wiley-Blackwell, USA. Chapter 10 |
| 13 | Beer fermentation | Hutkins, Robert W., 2006, Microbiology and Technology of Fermented Foods, Wiley-Blackwell, USA. Chapter 9 |
| 14 | Project presentation | |
| 15 | Review of the semester | Hutkins, Robert W., 2006, Microbiology and Technology of Fermented Foods, Wiley-Blackwell, USA. |
| 16 | Final Exam |
| Course Notes/Textbooks | Hutkins, Robert W., 2006, Microbiology and Technology of Fermented Foods, Wiley-Blackwell, USA. |
| Suggested Readings/Materials | Hutkins, Robert W., 2006, Microbiology and Technology of Fermented Foods, Wiley-Blackwell, USA. Shuler, M.L., Kargi F., DeLisa M., 2002, Bioprocess Engineering: Basic Concepts, Prentice Hall International, USA. Waites, M. J., Morgan, N. L., Rockey, J. S., Higton, G., 2001, Industrial Microbiology. An Introduction. Blackwell Sci. Ltd., UK. Stanburry, P. F., Whitaker,A., Hall, S. J., 1995, Priciples of Fermentation Technology. Third Edition. Butterworth-Heinemann Sci. Ltd., UK |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 5 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | 1 | 30 |
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 30 |
| Final Exam | 1 | 35 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 65 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 35 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 16 | 2 | 32 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | 1 | 15 | |
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 20 | |
| Final Exams | 1 | 35 | |
| Total | 150 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | X | ||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | X | ||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | X | ||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, | X | ||||
| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, | X | ||||
| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, | |||||
| 7 | Having professional and ethical awareness, | |||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | |||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, | |||||
| 10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), | |||||
| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) | X | ||||
| 12 | Being able to speak a second foreign language at intermediate level. | |||||
| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
