| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 3 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Have knowledge about food science and technology.
- Have general information about chemical composition and microbiology of foods.
- Have general knowledge about food quality control and preservation techniques.
- Have knowledge about meat and meat products, milk and dairy products, fruit and vegetable products and processing technologies.
- Cereals, bakery products and vegetable oils and processing technologies will have general information.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | Starting from the concepts of food science and technology, chemical composition of foods, food preservation techniques and food quality control are taught. In addition, subjects such as meat and meat products, fruit and vegetables, milk and milk products, canned production technology and cereal processing technology are also covered. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
History and definition of food science and technology |
|
2nd Week |
Chemical composition of foods, General microbiology and food quality control, food preservation |
|
3rd Week |
Dairy technology |
|
4th Week |
Meat and meat products processing technology |
|
5th Week |
Sausage, bacon etc. production technologies |
|
6th Week |
Fruit and vegetable processing technology |
|
7th Week |
canned production technology |
|
8th Week |
Midterm |
|
9th Week |
Grain processing technology |
|
10th Week |
Vegetable oil production technology |
|
11th Week |
Fermentation Technology |
|
12th Week |
Ready to Process Products |
|
13th Week |
Functional Foods |
|
14th Week |
An overview |
|
15th Week |
Final exam |
|
| Recommended or Required Reading | Bulduk, S. (2016). Gıda Teknolojisi. Detay Yayıncılık, Ankara.
Durlu-Özkaya, F., Çoşansu, S. & Ayhan, K. (2015). Her Yönüyle Gıda, Sidas Yayıncılık, İzmir.
Food Processing Technology : Principles and Practice, P. J. Fellows, Woodhead Publishing Series in Food Science, Technology and Nutrition Ser., Edition 3
|
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
2 |
10 |
| Total(%) |
|
40 |
| Contribution of In-term Studies to Overall Grade(%) |
|
40 |
| Contribution of Final Examination to Overall Grade(%) |
|
60 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
|
|
|
| Preparation for Final exam |
1 |
30 |
30 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
25 |
25 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
5 |
5 |
| Total Work Load | 104 |
| Total Work Load / 30 (h) | 3.46 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
