The Lord of the Fermentations: The Fellowship of the Fermented Foods

General description

Hey there! Do you like eating as much as Turkish people do? Have you ever wondered what fermentation is or how fermented foods are made? Have you ever wondered about bacteria with interesting names? And most importantly, are you ready to make this autumn, the best autumn of your life? If your answers are yes, we suggest you not to make any plans this autumn. Because you are invited to embark on a culinary adventure in vibrant Izmir! Join us as we delve into Türkiye’s rich food culture and discover the ancient secrets behind delicious Turkish fermented foods, from traditional delights to modern innovations. We'll explore the science of fermentation, uncovering the roles of those interestingly named bacteria, and learn how these culinary treasures are produced. You’ll also have the exclusive opportunity to visit a local fermentation company, witnessing firsthand how these processes are applied on a larger scale. Izmir, the Pearl of the Aegean, awaits you with its warm hospitality, delicious cuisine, and unforgettable experiences. Don't miss this chance to explore the magic of fermented foods and create lasting memories. So don’t hesitate to apply now, and let the fermentation journey begin!

Academic information

Fields of activity:

Biological/Biotechnical/Gene Engineering , Biology , Chemical Engineering , Chemistry/Chemical Technology , Environmental Engineering , Food Engineering

Content and topics:

This course explores fermentation science and its role in food production through hands-on workshops, where students experiment with fermentation techniques and microbial cultures. Company visits provide insights into industrial and artisan food production, while discussions analyze fermentation’s impact on preservation, flavor, and nutrition.

Learning goals and objectives:

Students will gain hands-on experience in fermented food production, exploring microbiological processes, key bacterial cultures, and enzymatic reactions that shape flavor and texture. They will also analyze fermentation’s role in food preservation and nutrition, comparing traditional and modern techniques. Additionally, participants will examine industrial vs. artisan food production through company visits.

Examination type:

Simple test / Presentation / Exam

ECTS credits issued:

Not known yet

Information for applicants

Selection criteria:

Motivation letter and answers to the questions

Practical arrangements

All of the following are covered by the event fee:

Lodging:

University dormitories or Hostel

Meals:

Three meals per day, at least one cooked

Transportation:

By bus, free of charge, and on foot