FDE412 ENG.PRINCIPLES OF FERMENT. TECH.
| Course Code: | 5730412 |
| METU Credit (Theoretical-Laboratory hours/week): | 3(3-0) |
| ECTS Credit: | 5.0 |
| Department: | Food Engineering |
| Language of Instruction: | English |
| Level of Study: | Undergraduate |
| Course Coordinator: | Prof.Dr. YEÞÝM SOYER KÜÇÜKÞENEL |
| Offered Semester: | Fall or Spring Semesters. |
| Prerequisite: | Set 1: 5730320 |
| The course set above should be completed before taking FDE412 ENG.PRINCIPLES OF FERMENT. TECH. . | |
Course Content
Production of food and food ingredients throughfermentation processes. Aerobic and anaerobic
systems, batch versus continuous operations,
bioreactor design and operation, microbial kinetics,
engineering principles of bakers yeast, pickles and
olives, industrial enzymes, flavorings, vitamins,
alcoholic beverages, organic acid and amino acid
production.