Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-312FERMENTATION TECHNOLOGYCompulsory364
Level of Course Unit
First Cycle
Objectives of the Course
In the course, scientific bases of fermentation technology will be investigated and production technologies such as pickle, olive, vinegar, wine, beer, boza, tarhana and red beet juice manufacturing will be undertaken. In addition, productions of organic acid, enzyme, amino acid and vitamin will also be considered.
Name of Lecturer(s)
Öğr. Gör Tuğçe Kalefetoğlu MACAR
Learning Outcomes
1To be comprehended of scientific bases of fermentation and significance of microorganisms in biotechnological processes
2Learning of fermentation types and significance of fermentation in food industry
3Learning of basic production technologies used fermentation
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Food production through biological changes
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Definition and importance of fermentation technology
2The fermentation of microorganisms
3Production of alcoholic beverages
4Malt and beer production
5Wine production
6Food production by fermentation
7Vinegar production
8Mid-term exam
9Pickles production
10Production of green olives
11Production of black olives
12Production of boza
13Production of baker's yeast
14Production of bread
15Production of bread
16final exam
Recommended or Required Reading
Vinegar Technology, Nihat Aktan, Hatice Kalkan, Ege Üniversitesi Ziraat Fakültesi Yayınları, Bornova, İzmir, 1998. Alcohol and Alcoholic Beverages Technology, Işıl Fidan ve İsmet Şahin, Ankara üniversitesi Ziraat Fakültesi Yayınları, No: 1295, Kitap No: 371, Ankara, 1993, 304 s. Wine Production and Quality Control, Selma Güven, Çanakkale Onsekiz Mart Üniversitesi Ziraat Fakültesi, Yayın No: 3, Çanakkale, 2008, 316 s. Table Olive Technology, Nihat AKTAN, Hatice KALKAN, Ege Üniversitesi Basımevi, Bornova, İzmir, 1999. Pickle Technology, Nihat AKTAN, Ufuk YÜCEL, Hatice KALKAN, Ege Üniversitesi Basımevi, Bornova, İzmir, 1998.
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination133
Final Examination133
Attending Lectures14456
Individual Study for Mid term Examination12020
Individual Study for Final Examination13030
TOTAL WORKLOAD (hours)112
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
LO1 4      
LO2 4      
LO3 4      
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Giresun University, Giresun / TURKEY • Tel  (pbx): +90 454 310 10 00 • e-mail: halklailiskiler@giresun.edu.tr