Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
0100100019FERMENTATION TECHNOLOGYElective474
Level of Course Unit
First Cycle
Objectives of the Course
providing the last information about the fermented food products
Name of Lecturer(s)
Learning Outcomes
1possessing principle and last information about the fermented food products learning the factors affecting the quality of fermented food products
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
explaining the types of fermentation used in food sectors
Recommended Optional Programme Components
Course Contents
what is the fermentation types of fermentations lactic acid fermentation alcoholic fermentation health value of fermented food products
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1introduction in food fermentation types of food fermentation importance of fermented foods
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities30
End Of Term (or Year) Learning Activities70
SUM100
Language of Instruction
Work Placement(s)
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination224
Final Examination122
Makeup Examination122
Attending Lectures12224
Field Work12224
Self Study12448
Homework12224
TOTAL WORKLOAD (hours)128
Contribution of Learning Outcomes to Programme Outcomes
PO
1		PO
2		PO
3		PO
4		PO
5		PO
6		PO
7		PO
8		PO
9		PO
10		PO
11		PO
12		PO
13		PO
14		PO
15
LO1               
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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