Lesson plan / FERMANTATION TECHNOLOGY

Lesson Information

Course Credit 3.0
Course ECTS Credit 5.0
Teaching Language of Instruction Türkçe
Level of Course Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course Compulsory
Mode of Delivery Face-to-face
Does the course require compulsory or optional work experience? Z
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course Fermantation technology, knowledge of the technolgy and applications in food area
Course Content Microbial growth kinetics, Isolation, development and preservation of Industrial microorganisms, passage and transportation in microbial sysytems, Energy balances in microbial growth, product formation kinetics, Design od bioreactors, Purification of fermentation products, Special applications of fermentation processes.

Weekly Course Subjects

1Microorganisms
2Microbial growth curve and kinetics
3Isolation, purification and applicability of microorganisms in industrial perspectives
4media in industrial applications
5Transport phenomena in microbial systems
6Mass and energy balances
7Product formation, substrate utilization and their kinetics
8Mid term
9Bİoreactors
10Design of bioreactors
11Recycling of fermentation products
12Purifications of products
13Fermentation applications
14Fermentation applications

Resources

1- Given during courses