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Course Description Course Name : Fermented Dairy Products Course Code : GM-584 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. NURAY GÜZELER Learning Outcomes of the Course : Knows microorganisms used for fermented milk products Knows prosesses for fermented milk products production Knows quality characteristics of fermented milk products Knows traditional fermented milk products in Turkey and in the world Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Origins of fermented milk products, production of yogurt, kefir, coumiss, and other fermented milk products, starter culture preparation for fermented milk products, changes which occur during fermentation, quality control for fermented milk products Course Contents : Origins of fermented milk products, production of yogurt, kefir, coumiss, and other fermented milk products, starter culture preparation for fermented milk products, changes occured during fermentation, quality control for fermented milk products Language of Instruction : Turkish Work Place : Classroom, laboratory   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 The origins of fermented dairy products in the world, concepts of prebiotic and probiotic Related course notes and books Lecture, assignments, discussion 2 Production and properties of yogurt Related course notes and books Lecture, assignments, discussion 3 Production and properties of yogurt Related course notes and books Lecture, assignments, discussion 4 Producion and properties of fruit and flavoured yogurt Related course notes and books Lecture, assignments, discussion 5 Production and properties of ayran Related course notes and books Lecture, assignments, discussion 6 Production and properties of ayran Related course notes and books Lecture, assignments, discussion 7 Production and properties of kefir Related course notes and books Lecture, assignments, discussion 8 Production and properties of kefir Related course notes and books Lecture, assignments, discussion 9 Production and properties of coumiss Related course notes and books Lecture, assignments, discussion 10 Acidophilus milk, biogarde and other probiotic milk products in the world Related course notes and books Lecture, assignments, discussion 11 Changes during incubation Related course notes and books Lecture, assignments, discussion 12 Starter culture types and characteristics Related course notes and books Lecture, assignments, discussion 13 Quality control for fermented milk products Related course notes and books Lecture, assignments, discussion 14 Quality control for fermented milk products Related course notes and books Lecture, schoolwork, discussion 15 Midterm exam Related course notes and books Written exam 16/17 Final exam Related course notes and books Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Yoghurt Science and Technology. Tamime, A.Y., Robinson, B.K., 2000. CRC Press LLC.  Yoghurt Science and Technology. Özer, B., 2006.  Encyclopedia of fermented Fresh Milk Products. Kurman, J.A., Rasic, J.L., Kroger, M., 1992. Van Nostrand Reinhold. Required Course Material(s)  Internet sources   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 50     Homeworks/Projects/Others 1 50 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. 4 2 Examine and improve the social relationships and the norms; act to change them if necessary 4 3 Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio 4 4 Use advanced information and communication technologies along with the required level of computer software knowledge 4 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 4 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 4 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 5 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 4 9 Carry out work reqiring expertise in the food engineering field independently 5 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 5 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 4 12 Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning 4 13 Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values 4 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 5 15 Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies 5 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 3 42     Out of Class Study (Preliminary Work, Practice) 14 4 56 Assesment Related Works     Homeworks, Projects, Others 1 12 12     Mid-term Exams (Written, Oral, etc.) 1 14 14     Final Exam 1 14 14 Total Workload: 138 Total Workload / 25 (h): 5.52 ECTS Credit: 6