FOOD PRESERVATION TECHNIQUES

APR103

Course Type

Compulsory Course

Course Level

Associate Degree

Year of Study

Semester

First Term (Fall)

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Knows the composition and properties of foods.
Knows the fundamental factors that cause food spoilage and new technologies to extend shelf life.
Learns effective food preservation techniques.
Comprehends new packaging methods to increase the durability of foods, and acquires knowledge about new quality practices to preserve and enhance food quality.
Works to develop new preservation methods for foods.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

Course Contents

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Assignment	1	20
Total(%)		50
Contribution of In-term Studies to Overall Grade(%)		50
Contribution of Final Examination to Overall Grade(%)		50
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	1	1
Preparation for Quiz	0	0	0
Individual or group work	5	8	40
Preparation for Final exam	1	16	16
Course hours	14	3	42
Preparation for Midterm exam	1	10	10
Laboratory (including preparation)	0	0	0
Final exam	1	1	1
Homework	1	10	10
Total Work Load			120
Total Work Load / 30 (h)			4
ECTS Credit of the Course			4

Language of Instruction

Turkish

Work Placement(s)