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Language of Instruction
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Turkish
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Level of Course Unit
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Bachelor's Degree
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Department / Program
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Gastronomy and Culinary Arts
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Type of Program
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Formal Education
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Type of Course Unit
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Elective
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Course Delivery Method
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Face To Face
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Objectives of the Course
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To explain the definition and importance of fermentation technology, the properties of fermented foods and their production technologies. To define the production processes and properties of alcoholic beverages. To explain the problems that may occur in both fermented and distilled beverages and to suggest solutions.
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Course Content
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Definition of fermentation, fermentation microorganisms, fermentation kinetics, alcohol fermentation and other fermentations, distilled alcoholic beverages technology, wine technology, beer technology, vinegar technology, lactic acid fermentations and technologies, quality analysis of fermented products.
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Course Methods and Techniques
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Theoretical instruction, laboratory practice
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Prerequisites and co-requisities
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None
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Course Coordinator
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None
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Name of Lecturers
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Asist Prof.Dr. FULYA HARP ÇELİK
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Assistants
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None
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Work Placement(s)
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No
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