Information Of Programmes

INSTITUTE OF SCIENCE / GM-542 - FOOD ENGINEERING

Code: GM-542

Course Title: FERMENTATION BIOCHEMISTRY

Theoretical+Practice: 3+0

ECTS: 6

Year/Semester of Study

1 / Spring Semester

Level of Course

2nd Cycle Degree Programme

Type of Course

Optional

Department

FOOD ENGINEERING

Pre-requisities and Co-requisites

None

Mode of Delivery

Face to Face

Teaching Period

14 Weeks

Name of Lecturer

KEMAL ŞEN (kemalsen@nevsehir.edu.tr)

Name of Lecturer(s)

Language of Instruction

Turkish

Work Placement(s)

None

Objectives of the Course

This course aims to teach biochemical basis of ethanolic fermentation

Learning Outcomes		PO	MME
The students who succeeded in this course:
LO-1	Learns microbial growth kinetics and microbial culturing methods	PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions	Examination
LO-2	Learns isolation and improvement of industrially important microorganisms	PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions	Examination
LO-3	Learns design of a fermentor	PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions	Examination
PO: Programme Outcomes MME:Method of measurement & Evaluation

Course Contents
Energy metabolism in living cells, enzymes, introduction to fermentation processes, ethanolic fermantation, gliseropyruvic fermentation, malolaktic fermenation, factors affecting fermentation
Weekly Course Content
Week	Subject	Learning Activities and Teaching Methods
1	Energy metabolism in living cells	Lecture, discussion
2	Energy metabolism in living cells	Lecture, discussion
3	Energy metabolism in living cells	Lecture, discussion
4	Enzymes	Lecture, discussion
5	Enzymes	Lecture, discussion
6	Enzymes	Lecture, discussion
7	Introduction to fermentation processes	Lecture, discussion
8	mid-term exam
9	Introduction to fermentation processes	Lecture, discussion
10	Ethanolic fermentation	Lecture, discussion
11	Ethanolic fermentation	Lecture, discussion
12	Glyseropyruvic fermentation	Lecture, discussion
13	Malolactic fermentation	Lecture, discussion
14	Factors affecting fermentation	Lecture, discussion
15	Presentation of assignments	Lecture, discussion
16	final exam
Recommend Course Book / Supplementary Book/Reading
1	McNeil, B. ve Harvey, L. M. (1990) Fermentation, Oxford University Press, Oxford.
2	Doran, P. M. (1995) Bioprocess Engineering Principles. Academic Pres, San Diego, USA
3	Stanbury, P. F. and Whitaker, A. (1989) Principles of Fermentation Technology. Pergamon Pres, Oxford
Required Course instruments and materials

Student Work Load
Type of Work	Weekly Hours	Number of Weeks	Work Load
Weekly Course Hours (Theoretical+Practice)	3	14	42
Outside Class
a) Reading	2	14	28
b) Search in internet/Library	2	14	28
c) Performance Project	2	14	28
d) Prepare a workshop/Presentation/Report			0
e) Term paper/Project			0
Oral Examination			0
Quiz			0
Laboratory exam			0
Own study for mid-term exam	2	8	16
mid-term exam	2	1	2
Own study for final exam	2	14	28
final exam	2	1	2
			0
			0
Total work load;			174