Aim of this course is to discuss basic subjects of fermentation technology and evaluate recent developments.

Coursce cover mainly following subjects; microorganisms used in fermentation,properties,İsolation and identification, development and storage, starter cultures, culture collections, fermenters, extraction of products, fermented foods(meat,dairy, fruit and vegetable, cereal),fermented alcoholic drinks, traditional fermented products, functional and probiotic products, microbial enzyme, organic acids, biomass and food additive production.