Course Information

Course Name	Turkish	Gıda Fermantasyon Prosesleri
	English	Food Fermentation Processes
Course Code	GID 504	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	1	3	3	-	-
Course Language		Turkish
Course Coordinator		Hatice Funda Karbancıoğlu Güler
Course Objectives		To gain broad knowledge on • Fermentation technology, fermentors, extraction of fermentation products • Microorganisms used in fermentation, starter cultures, culture collections • Production of fermented foods and other products • Food safety aspects of fermented foods, regulations
Course Description		Introduction to fermentation technology, microorganisms used in fermentation- characteristics, isolation, identification, improvement and maintenance methods , starter cultures, culture collections, fermentors , extraction of fermentation products, fermented foods (dairy, meat, cereal, fruit and vegetable products) , fermented alcoholic beverages, traditional fermented products, functional and probiotic fermented products, production of microbial enzymes, organic acids, biomass and food additives, food safety aspects of fermented foods, regulations
Course Outcomes
Pre-requisite(s)
Required Facilities
Other
Textbook
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