Fermented Foods Technology In Gastronomy
Gastronomy and Cuisine Arts
Institute of Social Sciences
Third Cycle (Doctorate Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Fermented Foods Technology In Gastronomy | GDR105 | Elective | Doctorate degree | 1 | Fall | 7 |
Name of Lecturer(s)
Associate Prof. Dr. Dilek DÜLGER ALTINER
Learning Outcomes of the Course Unit
1) Knows the purpose of fermentation in food processing.
2) Gains knowledge of the history and production process of fermented products used in the field of gastronomy.
3) Knows the effects of microorganisms in fermented foods.
4) Gains knowledge about different fermented products in World Cuisine.
5) Knows the nutritional and health benefits of fermented foods
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | ||
| Learning Outcomes | |||||||||
| 1 | High | Middle | Middle | Middle | Middle | Middle | Middle | Middle | |
| 2 | Middle | High | Middle | Middle | High | High | High | Middle | |
| 3 | Middle | Middle | Middle | Middle | Middle | Middle | Low | Middle | |
| 4 | High | High | Middle | Middle | Middle | Middle | Middle | Middle | |
| 5 | Middle | Middle | Middle | Low | Middle | Middle | High | Middle | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Research on Nutrition in World Cuisine
Course Contents
The place and importance of fermentation technology in the food industry and gastronomy, learning the production techniques of different fermented foods
Weekly Schedule
1) General introduction to the course, the place and importance of fermentation technology in the food industry and gastronomy, the content and scope of the course2) Fermentation History
3) Definition of fermentation, microorganisms of industrial importance
4) Aroma Components of Fermented Foods
5) Types of fermentation, technical principles of fermentation
6) Fermented Dairy products
7) Fermented Cereal Products and Bread
8) Midterm
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Group Study
4) Case Study
5) Self Study
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required