| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GIM-23-136 | LACTIC ACID FERMENTATION | Elective | 1 | 1 | 6 |
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| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| - Give an overview about the lactic fermentation
- Explain the basics of lactic acid bacteria
- Explain the types of lactic acid fermentation
- Evaluate the products of lactic acid fermentation
- The nutritional roles and health effects of lactic acid bacteria
- The trends of lactic fermentation |
| Name of Lecturer(s) |
| Prof. Dr. Dureyt Veziroğlu |
| Learning Outcomes |
| 1 | On ending the course the student will be capable to:
- Obtain the knowledge about the lactic acid fermentation used in food industry
- Have the knowledge about the nutritional importance of lactic fermentation |
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| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
| No |
| Recommended Optional Programme Components |
| No |
| Course Contents |
| What the meaning of fermentation ?
Types of lactic fermentation
Lactic acid bacteria
Lactic acid bacteria classification
Lactic acid bacteria properties
Lactic acid bacteria identification
Lactic fermentation in animals products
Lactic fermentation in vegetables products
The nutritional values and health effects of lactic fermentation
Lactic fermentation and nanotechnology
The trends of lactic fermentation
The metabolic pathways in lactic acid bacteria |
| Weekly Detailed Course Contents |
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| 1 | What the meaning of fermentation ? | | | | 2 | Types of lactic fermentation | | | | 3 | Lactic acid bacteria | | | | 4 | Lactic acid bacteria classification | | | | 5 | Lactic acid bacteria properties | | | | 6 | Lactic acid bacteria identification | | | | 7 | Lactic fermentation in animals products | | | | 8 | Lactic fermentation in vegetables products | | | | 9 | The nutritional values and health effects of lactic fermentation | | | | 10 | Lactic fermentation and nanotechnology | | | | 11 | The trends of lactic fermentation | | | | 12 | The metabolic pathways in lactic acid bacteria | | | | 13 | Applications of metabolites of lactic acid bacteria 1 | | | | 14 | Applications of metabolites of lactic acid bacteria 2 | | |
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| Recommended or Required Reading |
| LACTIC ACID FERMENTATION OF FRUITS AND VEGETABLES
Lactic acid bacteria : bioengineering and industrial applications
Lactic acid bacteria : fundamentals and practice |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 50 | | Makeup Examination | 1 | 50 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | No |
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| Workload Calculation |
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| Report Preparation | 5 | 18 | 90 |
| Seminar | 5 | 18 | 90 |
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| Contribution of Learning Outcomes to Programme Outcomes |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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