Information Package / Course Catalogue - Adnan Menderes University

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Fermentation Technology

Course Code	: FE308
Course Type	: Area Elective
Couse Group	: First Cycle (Bachelor's Degree)
Education Language	: English
Work Placement	: N/A

Theory	: 2
Prt.	: 0
Credit	: 2
Lab	: 0
ECTS	: 4

Objectives of the Course

To provide information about fermented products and their production technologies, as well as to inform students about the legal regulations and current developments related to fermented products.

Course Content

An overview of fermentation; production technologies of beer, malt, distilled alcoholic beverages, olives, vinegar, and pickles.

Name of Lecturer(s)

Assoc. Prof. Çisem BULUT ALBAYRAK

Learning Outcomes

1.	Acquiring knowledge on the concept, scope, and application areas of fermentation.
2.	Understanding the role of microorganisms in fermentation processes.
3.	Applying fermentation technology in alcoholic beverage production.
4.	Applying fermentation technology in table olives production.
5.	Gaining knowledge on current legal regulations for fermented products

Recommended or Required Reading

1.	Stanbury, P. F., Whitaker, A., & Hall, S. J. ,2013, Principles of fermentation technology. Elsevier.
2.	Y. Göksungur, Reaction and Fermentation Kinetics in Food Engineering, Sidas Yayınları, 2011.
3.	Hui, Y. H., Meunier-Goddik, L., Josephsen, J., Nip, W. K., & Stanfield, P. S. ,2004, Handbook of food and beverage fermentation technology (Vol. 134). CRC press.
4.	Kuila, A., & Sharma, V. ,2018, Principles and applications of fermentation technology. John Wiley & Sons.

Weekly Detailed Course Contents

Week 1 - Theoretical

Definition of fermentation, microorganisms, and types

Week 2 - Theoretical

Kinetics and raw materials of ethyl alcohol fermentation

Week 3 - Theoretical

Fermentation microorganisms

Week 4 - Theoretical

Fundamentals of microbial metabolism

Week 5 - Theoretical

Malt technology

Week 6 - Theoretical

Beer technology

Week 7 - Theoretical

Wine technology

Week 8 - Theoretical

Distilled alcoholic beverages: Aged distilled alcoholic beverages

Week 9 - Theoretical

Distilled alcoholic beverages: Unaged distilled alcoholic beverages

Week 10 - Theoretical

Vinegar

Week 11 - Theoretical

Pickles

Week 12 - Theoretical

Table olives

Week 13 - Theoretical

Other plant-based fermented foods

Week 14 - Theoretical

Other fermented product technologies and legal regulations

Assessment Methods and Criteria

Type of Assessment	Count	Percent
Midterm Examination	1	%40
Final Examination	1	%60

Workload Calculation

Activities	Count	Preparation	Time	Total Work Load (hours)
Lecture - Theory	14	4	2	84
Midterm Examination	1	6	2	8
Final Examination	1	6	2	8
TOTAL WORKLOAD (hours)				100

Contribution of Learning Outcomes to Programme Outcomes

	PÇ-1	PÇ-2	PÇ-3	PÇ-4	PÇ-5	PÇ-6	PÇ-7	PÇ-8	PÇ-9	PÇ-10	PÇ-11
OÇ-1	1	1	1	1	1	1
OÇ-2	1	1	1	1	1	1					2
OÇ-3	4	4	3	2	3
OÇ-4	1	1	1	1	2	1				3	4
OÇ-5						2					3

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