| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Fermentatıon Technology | GDM 410 | 8 | 2 + 1 | 3 | 5 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Lisans |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Prof.Dr. OMCA DEMİRKOL |
| Dersi Verenler | Prof.Dr. OMCA DEMİRKOL, |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | Aim of this course is to provide students theoretical and practical experience about the product technology of the fermented foods. |
| Dersin İçeriği | Definition of fermentation, microorganisms of fermentation, kinetic of fermentations, alcoholic and the other fermentations, distillated alcoholic beverages technology, wine technology, beer and vinegar technology, lactic acid fermentation and their technology, quality analyses of fermented products |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 1 | Comprehend definition of fermentation and microorganisms | Lecture, Question-Answer, Discussion, | Testing, Homework, |
| 2 | Comprehend kinetic of several fermentations | Lecture, Question-Answer, Discussion, | Testing, Homework, |
| 3 | Comprehend distillation and distillated alcoholic beverages product technology | Group Study, Lab / Workshop, | Homework, |
| 4 | Comprehend wine product technology | Lecture, Question-Answer, Discussion, Group Study, | Testing, Homework, |
| 5 | Comprehend beer product technology | ||
| 6 | Comprehend vinegar product technology | ||
| 7 | Comprehend pickle, olive, and boza product technology |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 1 | Definition of fermentation, microorganisms of fermentation, variety of fermentation | |
| 2 | kinetic and raw materials of ethyl alcoholic fermentation | |
| 3 | Aged distilled alcoholic beverage technology | |
| 4 | Nonaged distilled alcoholic beverage technology | |
| 5 | Liqueur product technology | |
| 6 | Malt product technology | |
| 7 | Beer product technology | |
| 8 | Beer product technology | |
| 9 | Wine product technology | |
| 10 | Wine product technology | |
| 11 | Kinetics of lactic and acetic acid and their raw materials | |
| 12 | Vinegar product technology | |
| 13 | Olive product technology | |
| 14 | Pickle and boza product technology |
| Kaynaklar | |
|---|---|
| Ders Notu | |
| Ders Kaynakları | |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems. | ||||||
| 2 | Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose. | ||||||
| 3 | Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose. | ||||||
| 4 | Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively. | ||||||
| 5 | Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions. | X | |||||
| 6 | Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. | ||||||
| 7 | Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions. | X | |||||
| 8 | Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself. | ||||||
| 9 | Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice. | ||||||
| 10 | Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development. | ||||||
| 11 | Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions. | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ödev | 20 |
| 1. Ara Sınav | 60 |
| 1. Kısa Sınav | 10 |
| 2. Ara Sınav | 10 |
| Toplam | 100 |
| 1. Yıl İçinin Başarıya | 40 |
| 1. Final | 60 |
| Toplam | 100 |
| AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
|---|---|---|---|
| Course Duration (Including the exam week: 16x Total course hours) | 14 | 3 | 42 |
| Hours for off-the-classroom study (Pre-study, practice) | 14 | 3 | 42 |
| Mid-terms | 1 | 7 | 7 |
| Quiz | 2 | 6 | 12 |
| Assignment | 1 | 8 | 8 |
| Final examination | 1 | 15 | 15 |
| Toplam İş Yükü | 126 | ||
| Toplam İş Yükü / 25 (Saat) | 5,04 | ||
| Dersin AKTS Kredisi | 5 | ||