Information Package / Course Catalogue
| Course Code | : KGK266 |
| 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 |
To teach the fermentation and fermentation processes.
Introduction to Fermentation, types of fermentation, fermentation methods and fermentation processes
| Ins. Nurhan GÜNAY |
| 1. | Learning about fermentation and its types. |
| 2. | Learning the factors affecting fermentation |
| 3. | Preparation of brine for fermentation, etc. learning calculations. |
| 4. | To learn the factors and solutions that negatively affect fermentation. |
| 5. | Learning different processes for different fermented products. |
| 1. | Süt ve Mamülleri Teknolojisi Prof.Dr. Mustafa Üçüncü Ege üniversitesi Mühendislik 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 | 2 | 2 | 56 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 78 | |||
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 | 2 | 3 | 3 | |||||||||
OÇ-2 | 4 | 3 | 3 | 3 | |||||||||
OÇ-3 | 4 | 4 | 5 | 3 | |||||||||
OÇ-4 | 4 | 3 | 3 | 3 | |||||||||
OÇ-5 | 4 | 5 | 4 | 3 | |||||||||