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Course Description Course Name : Plant Based Fermented Products Course Code : GM-652 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. HÜSEYİN ERTEN Learning Outcomes of the Course : Has general knowledge about plant based fermented products and the relationship between raw materials used and processing technique for the production of plant based fermented products. Knows the processing steps during the production of plant based fermented products. Has the ability to use his knowledge for the production of plant based fermented products. Adapt the teamwork and has respect for professional ethics and life long learning. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : GM-652 Plant Based Fermented Products Recommended Optional Programme Components : None Aim(s) of Course : To give information about chemistry, microbiology and technology of plant based fermented products incuding traditional plant based fermented products. Course Contents : ıntroduction, production of table olives, pickles, vinegar and traditional palnt based fermented products Şalgam, tarhana, boza. Language of Instruction : Turkish Work Place : Classes of Food Engineering Department.   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Introduction, Fermetation, Classification of the fermentations, The significance of plant based fermented foods in national and international markets. Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 2 Green and black Table Olive Processing Technology Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 3 Green and black Table Olive Processing Technology Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 4 Pickles Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 5 Pickles Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 6 Vinegar Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 7 Vinegar Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 8 Mid-term Exam Review for the exam Exam 9 Soy products (Soy sauce, Temphe) Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 10 Traditional fermented products: Şalgam Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 11 Traditional fermented products: Tarhana Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 12 Traditional fermented products:Boza Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 13 International some fermented products Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 14 Recent developments in the production of plant based fermented products Reviewing references and reading related chapters of books Lecturing, class discussion, audio-video and internet presentations 15 Students presentations 16/17 Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Erten, H., Tanguler, H., 2010, Fermente Bitkisel Ürünler, İç: Gıda Biyoteknolojisi, Aran, N., Ed., Nobel Yayin Dağitim, Ankara, pp:241-277.  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.  Erten, H., Tanguler, H., 2012. Shalgam (Şalgam), In: Handbook of Plant Based Fermented Food and Beverage Technology, Ed: Y. H. Hui and E. Özgül Evranuz CRC Press, Florida, pp. 657-664.  Daglioğlu, O., 2000. Tarhana as a traditional Turkish fermented cereal food. Its recipe, production and composition. Nahrung 44, 85-88.  Hutkins, R.W., 2006. Microbiology and Technology of Fermented Foods, IFT Press, Blackwell Publishing, Oxford, UK, 473 p. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 2 40 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 3 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 2 4 Use advanced information and communication technologies along with the required level of computer software knowledge 1 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 4 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 4 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 3 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 3 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 3 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 4 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 4 * 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 2 28 Assesment Related Works     Homeworks, Projects, Others 2 15 30     Mid-term Exams (Written, Oral, etc.) 1 15 15     Final Exam 1 25 25 Total Workload: 140 Total Workload / 25 (h): 5.6 ECTS Credit: 6