Information Package / Course Catalogue
| Course Code | : GKA215 |
| 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 | : 4 |
By examining this derste fermentation technology, fermented products such as pickles, olives, boza, vinegar, kefir, bread crust will be discussed. In addition, fermentation technology will be used to produce products such as amino acids and vitamins.
Information about food biotechnology will be shared. It contains information on fermentation applications in the food industry. The link between the enzymes and the foods is shown. Bread yeast, fermented meat products, fermented dairy products, probiotic organisms, fermented alcohol products, genetically modified organisms, flavor and aroma substances.
| Ins. Alican TAŞÇIOĞLU |
| 1. | Learning what the fermentation means |
| 2. | Learning the places where fermentation is applied |
| 3. | Learning the varieties of fermented products |
| 4. | Gain information about genetically modified organisms |
| 5. | To be able to understand some basic concepts of biotechnology |
| 1. | FOOD BIOTECHNOLOGY/ NOBEL PUBLICATIONS/EDITOR Prof.Dr. NECLA ARAN |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Lecture - Practice | 2 | 0 | 10 | 20 |
| Laboratory | 4 | 0 | 6 | 24 |
| Midterm Examination | 1 | 10 | 0 | 10 |
| Final Examination | 1 | 18 | 0 | 18 |
| TOTAL WORKLOAD (hours) | 100 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | |
OÇ-1 | 3 | 4 | 3 | 4 | 3 | 4 | 3 |
OÇ-2 | 4 | 3 | 4 | 3 | 4 | 3 | 4 |
OÇ-3 | 3 | 3 | 3 | 3 | 3 | 4 | 3 |
OÇ-4 | 4 | 4 | 3 | 3 | 4 | 3 | 3 |
OÇ-5 | 3 | 3 | 3 | 3 | 4 | 4 | 4 |