FE 350 | Course Introduction and Application Information - Department of Genetics and Bioengineering

Course Name

Fermentation Technology

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
FE 350	Fall/Spring	3	0	3	5

Prerequisites

	FE 201 To attend the classes (To enrol for the course and get a grade other than NA or W)
or	GBE 201 To attend the classes (To enrol for the course and get a grade other than NA or W)

Course Language

English

Course Type

Elective

Course Level

First Cycle

Mode of Delivery

-

Teaching Methods and Techniques of the Course

-

National Occupation Classification

-

Course Coordinator

Dr. Öğr. Üyesi Mine Güngörmüşler

Course Lecturer(s)

-

Assistant(s)

-

Course Objectives

The purpose of this course is to provide students with the necessary fundamental knowledge related to the scientific principles of fermentation, the production methods of important industrial fermentation products, parameters affecting production quality and skills of solving engineering problems.

Learning Outcomes

#	Content	PC Sub	* Contribution Level
#	Content	PC Sub	1	2	3	4	5
1	Comprehend the fundamental principles of fermentation technologies.
2	Identify various bioprocess techniques and operational parameters.
3	Explain the production of various industrial fermented food products.
4	Compare production processes in food industry.
5	Solve engineering problems related to industrial productions individually or by working in a team.

Course Description

This course will cover; Introduction to fermentation and fermentation processes; the microorganisms involved in the food industry; bioprocess techniques and principles; batch, fed-batch, continouous productions; cheese production; meat, table olive, bread fermentations, lactic acid fermentation and pickle production, wine and beer fermentations and production principles, technological steps during industrial productions; engineering applications and problem solving techniques

Course Category	Core Courses
	Major Area Courses
	Supportive Courses
	Media and Management Skills Courses
	Transferable Skill Courses

Week	Subjects	Related Preparation	Learning Outcome
1	Introduction to fermentation technology	Pascale Cossart, 2020, THE New Microbiology From Microbiomes to CRISPR. ASM Press, Washington, DC, USA. ISBN 9781683670100 Chapter 1, 17
2	Industrial microorganisms and their growth media components	Pascale Cossart, 2020, THE New Microbiology From Microbiomes to CRISPR. ASM Press, Washington, DC, USA. ISBN 9781683670100 Chapter 17
3	Microbial growth	Pascale Cossart, 2020, THE New Microbiology From Microbiomes to CRISPR. ASM Press, Washington, DC, USA. ISBN 9781683670100 Chapter 17
4	Anaerobic respiration and fermentation mechanisms	Waites, M. J., Morgan, N. L., Rockey, J. S., Higton, G., 2001, Industrial Microbiology. An Introduction. Blackwell Sci. Ltd., UK. Chapter 6
5	Choosing the cultivation method	Shuler, M.L.,‎ Kargi F.,‎ DeLisa M., 2002, Bioprocess Engineering: Basic Concepts, Prentice Hall International, USA. Chapter 9
6	Batch and continuous bioreactors	Shuler, M.L.,‎ Kargi F.,‎ DeLisa M., 2002, Bioprocess Engineering: Basic Concepts, Prentice Hall International, USA. Chapter 9
7	Immobilized cell systems	Shuler, M.L.,‎ Kargi F.,‎ DeLisa M., 2002, Bioprocess Engineering: Basic Concepts, Prentice Hall International, USA. Chapter 9
8	Operating Considerations for Bioreactors	Shuler, M.L.,‎ Kargi F.,‎ DeLisa M., 2002, Bioprocess Engineering: Basic Concepts, Prentice Hall International, USA. Chapter 9
9	Operating Considerations for Bioreactors	Shuler, M.L.,‎ Kargi F.,‎ DeLisa M., 2002, Bioprocess Engineering: Basic Concepts, Prentice Hall International, USA. Chapter 9
10	Wine fermentation	Hutkins, Robert W., 2006, Microbiology and Technology of Fermented Foods, Wiley-Blackwell, USA. Chapter 10
11	Beer fermentation	Hutkins, Robert W., 2006, Microbiology and Technology of Fermented Foods, Wiley-Blackwell, USA. Chapter 9
12	Producion of various industrial fermentation products	Pascale Cossart, 2020, THE New Microbiology From Microbiomes to CRISPR. ASM Press, Washington, DC, USA. ISBN 9781683670100 Chapter 19
13	Project presentations
14	Project presentations
15	Review of the semester
16	Final exam

Course Notes/Textbooks

Pascale Cossart, 2020, THE New Microbiology From Microbiomes to CRISPR. ASM Press, Washington, DC, USA. ISBN 9781683670100

Suggested Readings/Materials

Hutkins, Robert W., 2006, Microbiology and Technology of Fermented Foods, Wiley-Blackwell, USA.

Shuler, M.L.,‎ Kargi F.,‎ DeLisa M., 2002, Bioprocess Engineering: Basic Concepts, Prentice Hall International, USA.

Waites, M. J., Morgan, N. L., Rockey, J. S., Higton, G., 2001, Industrial Microbiology. An Introduction. Blackwell Sci. Ltd., UK.

Stanburry, P. F., Whitaker,A., Hall, S. J., 1995, Priciples of Fermentation Technology. Third Edition. Butterworth-Heinemann Sci. Ltd., UK, USA. Print ISBN : 9781555815127.

Semester Activities	Number	Weigthing	LO 1	LO 2	LO 3	LO 4	LO 5
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments	1	10
Presentation / Jury	1	30
Project
Seminar / Workshop
Oral Exams
Midterm	1	20
Final Exam	1	40
Total

Weighting of Semester Activities on the Final Grade	3	60
Weighting of End-of-Semester Activities on the Final Grade	1	40
Total

Semester Activities	Number	Duration (Hours)	Workload
Theoretical Course Hours (Including exam week: 16 x total hours)	16	3	48
Laboratory / Application Hours (Including exam week: '.16.' x total hours)	16		0
Study Hours Out of Class	14	2	28
Field Work			0
Quizzes / Studio Critiques			0
Portfolio			0
Homework / Assignments	1	10	10
Presentation / Jury	1	20	20
Project			0
Seminar / Workshop			0
Oral Exam			0
Midterms	1	14	14
Final Exam	1	30	30
		Total	150

#	PC Sub	Program Competencies/Outcomes	* Contribution Level
#	PC Sub	Program Competencies/Outcomes	1	2	3	4	5
1	To have adequate knowledge in Mathematics, Science and Genetics and Bioengineering; to be able to use theoretical and applied information in these areas on complex engineering problems.		-	-	-	-	-
2	To be able to identify, define, formulate, and solve complex Genetics and Bioengineering problems; to be able to select and apply proper analysis and modeling methods for this purpose.		-	-	-	-	-
3	To be able to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the requirements; to be able to apply modern design methods for this purpose.		-	-	-	-	-
4	To be able to devise, select, and use modern techniques and tools needed for analysis and solution of complex problems in Genetics and Bioengineering applications; to be able to use information technologies effectively.		-	-	-	-	-
5	To be able to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or Genetics and Bioengineering research topics.		-	-	-	-	-
6	To be able to work efficiently in Genetics and Bioengineering disciplinary and multi-disciplinary teams; to be able to work individually.		-	-	-	-	-
7	To be able to communicate effectively in Turkish, both orally and in writing; to be able to author and comprehend written reports, to be able to prepare design and implementation reports, to present effectively, to be able to give and receive clear and comprehensible instructions.		-	-	-	-	-
8	To have knowledge about global and social impact of Genetics and Bioengineering practices on health, environment, and safety; to have knowledge about contemporary issues as they pertain to engineering; to be aware of the legal ramifications of Genetics and Bioengineering solutions.		-	-	-	-	-
9	To be aware of ethical behavior, professional and ethical responsibility; to have knowledge about standards utilized in Genetics and Bioengineering applications.		-	-	-	-	-
10	To have knowledge about industrial practices such as project management, risk management, and change management; to have awareness of entrepreneurship and innovation; to have knowledge about sustainable development.		-	-	-	-	-
11	To be able to collect data in the area of Genetics and Bioengineering, and to be able to communicate with colleagues in a foreign language.		-	-	-	-	-
12	To be able to speak a second foreign language at a medium level of fluency efficiently.		-	-	-	-	-
13	To recognize the need for lifelong learning; to be able to access information, to be able to stay current with developments in science and technology; to be able to relate the knowledge accumulated throughout the human history to Genetics and Bioengineering.		-	-	-	-	-