Nevşehir Hacı Bektaş Veli University Course Catalogue
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| 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 | HİLAL YILDIZ (hilalyildiz@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| To give information about chemistry, microbiology and technology of plant-based fermented products | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | know about plant-based fermented products and explain the relationship between raw materials used and processing technique for the production of plant-based fermented products. |
PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-11 Has the skill of systematically extending the results of his/her works, nationally and internationally, in written form or orally |
Examination |
| LO-2 | know the effects on health of plant-based fermented products. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-3 Integrates knowledge from different disciplines PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination |
| LO-3 | have the ability to use his/her knowledge for the production of plant-based fermented products. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-5 Has the skills of developing and applying new and original ideas in system and process designs PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-11 Has the skill of systematically extending the results of his/her works, nationally and internationally, in written form or orally PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| LO-4 | explain the points to consider in the safety of plant-based fermented products. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Fermentation, fermented plant foods and their safety, beneficial effects on health | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Fermetation, classification of the fermentations, the significance of plant based fermented foods in national and international markets. | Description method |
| 2 | Health-promoting fermented foods - | Description method |
| 3 | Melatonin synthesis in fermented foods | Description method |
| 4 | Bioactive peptides in fermented foods | Description method |
| 5 | Biopreservation effects in fermented foods | Description method |
| 6 | The role of lactic acid bacteria in fermentation | Description method Distance Learning |
| 7 | Fermented vegetables and plant-based fermented drinks | Description method |
| 8 | mid-term exam | |
| 9 | Fermented soybean products (Soy sauce, Temphe) | Description method |
| 10 | Fermented vegetable beverages | Description method Distance Learning |
| 11 | Fermented cereals and legumes | Description method |
| 12 | Kimchi (Korean fermented vegetables) as a probiotic food | Description method |
| 13 | Safety of fermented fruits and vegetables | Description method |
| 14 | Recent developments in the production of plant-based fermented products | Description method |
| 15 | Students presentations | Description method |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Erten, H., Tanguler, H., 2010, Fermente Bitkisel Ürünler, İç: Gıda Biyoteknolojisi, Aran, N., Ed., Nobel Yayin Dağitim, Ankara, pp:241-277. | |
| 2 | Harris, L.J. (1998). The microbiology of vegetable fermentations. In B.J.B. Wood (Ed.). Microbiology of Fermented Foods. (pp. 45-72). London: Blackie Academic & Professional. | |
| 3 | Dimitrios A. Anagnostopoulos and Dimitrios Tsaltas, 2019. Fermented Foods and Beverages. | |
| 4 | Gbenga Adedeji Adewumi, 2018. Health-Promoting Fermented Foods. Encyclopedia of Food Chemistry, 399-418 | |
| 5 | M.A. Martín-Cabrejas, Y. Aguilera, V. Benítez, R.J. Reiter, 2017. Melatonin Synthesis in Fermented Foods. Fermented Foods in Health and Disease Prevention, Chapter 6. | |
| 6 | C. Martinez-Villaluenga, E. Peñas, J. Frias, 2017. Bioactive Peptides in Fermented Foods: Production and Evidence for Health Effects. Fermented Foods in Health and Disease Prevention, Chapter 2. | |
| 7 | Christopher A. Boulton, 2020. Fermentation.The Craft Brewing Handbook, Chapter 4. | |
| 8 | A. Corsetti, G. Perpetuini, R. Tofalo, 2015. Biopreservation effects in fermented foods. Advances in Fermented Foods and Beverages., Chapter 13. | |
| 9 | Laura Lavefve, Daya Marasini, Franck Carbonero, 2019. Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health. Advances in Food and Nutrition Research, Volume 87, Chapter 3. | |
| 10 | C.S. Devaki, K.S. Premavalli, 2019. Fermented Vegetable Products. Fermented Beverages, Chapter 8. | |
| 11 | V. Mani1, L.C. Ming, 2017. Tempeh and Other Fermented Soybean Products Rich in Isoflavones. Fermented Foods in Health and Disease Prevention, Chapter 19. | |
| 12 | Jamuna Prakash, 2016. Safety of Fermented Cereals and Legumes. Regulating Safety of Traditional and Ethnic Foods, Chapter 14. | |
| 13 | Kun-Young Park and Ji-Kang Jeong, 2016. Kimchi (Korean Fermented Vegetables) as a Probiotic Food. Probiotics, Prebiotics, and Synbiotics, Chapter 26 | |
| 14 | Eduardo Medina, Antonio de Castro, Concepción Romero, Eva María Ramírez, Manuel Brenes, 2016.Safety of Fermented Fruits and Vegetables. Regulating Safety of Traditional and Ethnic Foods, Chapter 18. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 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 | 2 | 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 | 3 | 14 | 42 |
| b) Search in internet/Library | 2 | 14 | 28 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 3 | 8 | 24 |
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 1 | 4 | 4 |
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 7 | 21 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 7 | 21 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 185 | ||