| Course Type | Elective Course |
|---|
| Course Level | Master's Degree Without Thesis |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 10 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Understands the basic principles of molecular gastronomy.
- Learn tools and techniques.
- Applies food and beverage applications.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | In this course, students will be informed about subjects like the analysis of properties of products and compounds, textural changes, water activity, absorption, gelatinization, emulsification, and volatile and non-volatile aromatic compounds. In addition, subjects like basic structures of foods, types of molecular kitchen products and chemistry of tasting will be discussed. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
İntroduction to Molecular Gastronomy: History |
|
2nd Week |
Chemical Structure and Properties of Foods: Carbohydrates in Molecular Gastronomy |
|
3rd Week |
Colloids and emulsions |
|
4th Week |
Freezing and heating (Conduction, convection, radiation) |
|
5th Week |
Flavors, colorants, emulsifiers, stabilizers |
|
6th Week |
Current foodstuffs |
|
7th Week |
Sensory Analysis: Taste, texture, smell, flavor and sound |
|
8th Week |
Midterm |
|
9th Week |
Recipe analysis and formulation |
|
10th Week |
Laboratory-based technologies |
|
11th Week |
Desserts and Sweet Meals: Practical kitchen applications using Molecular Gastronomy tools and techniques |
|
12th Week |
Hot Meals: Practical kitchen applications with molecular gastronomy tools and techniques |
|
13th Week |
Drinks: Practical kitchen applications using molecular gastronomy tools and techniques |
|
14th Week |
Future developments and trends |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | 1. Durlu-Özkaya, F., Aksoy, M. & Sezgi, Gülistan. (2018). Moleküler Gastronomi. Detay Yayıncılık, Ankara. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Experiment
- Practice
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Total(%) |
|
30 |
| Contribution of In-term Studies to Overall Grade(%) |
|
30 |
| Contribution of Final Examination to Overall Grade(%) |
|
70 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
2 |
2 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
1 |
70 |
70 |
| Preparation for Final exam |
1 |
60 |
60 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
50 |
50 |
| Laboratory (including preparation) |
6 |
4 |
24 |
| Final exam |
1 |
3 |
3 |
| Homework |
2 |
4 |
8 |
| Presentation (including preperation) |
5 |
4 |
20 |
| Article Presentation |
3 |
4 |
12 |
| Total Work Load | 291 |
| Total Work Load / 30 (h) | 9.7 |
| ECTS Credit of the Course | 10 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
