Information Package / Course Catalogue
| Course Code | : KGK172 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 3 |
Inform to students about the production and quality characteristics of fermented milk product
Understanding of the production technology of fermented milk products
| Ins. Nurhan GÜNAY |
| 1. | to be able to have knowledge about fermentation technology |
| 2. | to be able to have knowledge about industrial production of fermented foods |
| 3. | to be able to recognize microorganisms which play a role in fermented foods |
| 4. | Learn Cheese Production Technology. |
| 5. | Learns the production technology of yogurt, kefir and other fermented dairy products. |
| 1. | Süt Teknolojisi Prof.Dr. Atilla YETİŞMEYEN Ankara Üniversitesi Ziraat Fakültesi Yayınları |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 2 | 42 |
| Midterm Examination | 1 | 13 | 1 | 14 |
| Final Examination | 1 | 15 | 1 | 16 |
| TOTAL WORKLOAD (hours) | 72 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | |
OÇ-1 | 4 | 4 | 5 | 5 | 5 | 5 | |||||||
OÇ-2 | 4 | 4 | 5 | 4 | 5 | 4 | |||||||
OÇ-3 | 4 | 4 | 4 | 4 | 4 | 4 | |||||||
OÇ-4 | 4 | 4 | 5 | 4 | 4 | 4 | |||||||
OÇ-5 | 4 | 4 | 5 | 5 | 5 | 4 | |||||||