| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Fermentation Technology | ZBB318 | Elective | Bachelor's degree | 3 | Spring | 3 |
Name of Lecturer(s)
Prof. Dr. Mehmet Ufuk KASIM
Associate Prof. Dr. Gülsüm Ebru ÖZER UYAR
Learning Outcomes of the Course Unit
1) Know the concept of fermentation
2) Fermente products are known for their technological properties and production process
3) Learn different types of fermentation and their methods
4) Fermente products are informed about the market and economy in the world and our country
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | ||
| Learning Outcomes | ||||||||||||
| 1 | Middle | No relation | Middle | No relation | High | No relation | No relation | No relation | No relation | No relation | No relation | |
| 2 | No relation | No relation | No relation | No relation | No relation | High | No relation | No relation | No relation | Middle | No relation | |
| 3 | No relation | Middle | No relation | Middle | No relation | No relation | Middle | No relation | Middle | No relation | No relation | |
| 4 | Middle | No relation | No relation | No relation | No relation | No relation | Low | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Production and technlogy of fermented foods
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required