Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

INSTITUTE OF SCIENCE / GM-541 - FOOD ENGINEERING

Code: GM-541 Course Title: PRINCIPLES OF FERMENTATION TECHNOLOGY Theoretical+Practice: 3+0 ECTS: 6
Year/Semester of Study 1 / Fall 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
1. To gain knowledge on the main microbial groups responsible for fermentative processes in food industry 2. To introduce the prinsibles behind the technological operations and the problems found in the food fermentation industry. To get familiar with industrial applications 3. To gain a better perspective in understanding the reasoning behind common industrial processes with economic point of view 4. To increase rate of learning by practicing the teorical knowladge

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 To be able to list the industrial fermentation processes elements 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-4 Has the skills of developing methods in constructing and solving engineering problems
PO-6 Has extensive knowledge about modern techniques and methods applied in food technology
PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions
 		Examination
LO-2 To describe microbiological techniques used in fermentation processes 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-4 Has the skills of developing methods in constructing and solving engineering problems
PO-6 Has extensive knowledge about modern techniques and methods applied in food technology
PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions
 		Examination
LO-3 To discuss the important factors in bioreactor design 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-4 Has the skills of developing methods in constructing and solving engineering problems
PO-6 Has extensive knowledge about modern techniques and methods applied in food technology
PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions
 		Examination
LO-4 To be able to the downstream processes used in industrial production 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-4 Has the skills of developing methods in constructing and solving engineering problems
PO-6 Has extensive knowledge about modern techniques and methods applied in food technology
PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions
 		Examination
LO-5 To design an experimental setup for lab-scale fermentation 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-4 Has the skills of developing methods in constructing and solving engineering problems
PO-6 Has extensive knowledge about modern techniques and methods applied in food technology
PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions
 		Examination
LO-6 The ability to apply basic microbiolgical techniques in his/her research project 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-4 Has the skills of developing methods in constructing and solving engineering problems
PO-6 Has extensive knowledge about modern techniques and methods applied in food technology
PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions
 		Examination
LO-7 To be able to compose a research report 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-4 Has the skills of developing methods in constructing and solving engineering problems
PO-6 Has extensive knowledge about modern techniques and methods applied in food technology
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
Immersed and solid state fermentations and fermenters. Growth kinetics, development of inocula and media for industrial fermentations. Downstream processing. Primary and secondary metabolites. Fermentation economics.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Introduction to fermentation processes Lecture, discussion
2 Microbial growth kinetics Lecture, discussion
3 The isolation, preservation and improvement of industrial microorganisms Lecture, discussion
4 Media and preparation of inocula for industrial fermentations Lecture, discussion
5 Design of fermenters Lecture, discussion
6 Instrumentation and control Lecture, discussion
7 Recovery and purification of fermentation products-1 Lecture, discussion
8 mid-term exam
9 Recovery and purification of fermentation products-2 Lecture, discussion
10 Effulent treatment Lecture, discussion
11 Fermentation economics Lecture, discussion
12 Experiments related to the Project experimental work
13 Experiments related to the Project experimental work
14 Experiments related to the Project experimental work
15 Students Presentation Lecture, discussion
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 E.M.T. El-Mansi and C.F.A. Bryce (1999) Fermentation Microbiology and Biotechnology. Taylor and Francis Group
2 Stanbury, P.F.& Whitaker, A. (1984). Principles of Fermentation Technology. Oxford London Press; Robert Maxwell M.C.
Required Course instruments and materials

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 2 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam 16 60

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