The objective of this course is to provide students with a comprehensive understanding of the fundamental concepts of fermentation, the biochemical processes carried out by microorganisms, and the different types of fermentation (such as lactic acid, alcoholic, acetic acid fermentation). Students will learn production techniques of traditional and modern fermented food products and gain practical experience through hands-on workshops. Additionally, the course emphasizes the importance of fermentation in terms of food safety, hygiene, and quality control, while also evaluating the health and nutritional benefits of fermented foods. Thus, the aim is to develop students into competent individuals equipped with both theoretical knowledge and practical skills in the fields of food technology and gastronomy.

This course explores food fermentation processes from microbiological, chemical, and practical perspectives. It covers the fundamental principles of lactic acid, alcoholic, and acetic acid fermentations, supported by hands-on workshops on traditional fermented products such as yogurt, kefir, sourdough, pickles, vinegar, kimchi, boza, and tarhana. The course also addresses hygiene, food safety, quality control, and the concepts of probiotics, prebiotics, and synbiotics.