| 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;
- To have basic knowledge about the chemical composition and properties of foods.
- Interpretation and management of quality changes during the preparation, processing, cooking and storage of foods.
- Application of food science to safe, healthy and delicious food production.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | The contents of this course are food quality and factors affecting quality, methods used in the subjective evaluation of food quality, functional foods, ingredients of pre and probiotics, genetically modified foods, vegetables and fruits, eggs, milk and milk products, meat and meat products, grains, tea, coffee, cocoa and chocolate, and the features and functions of all these food groups. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Food Science / Scope and Function |
|
2nd Week |
Food and Healthy Life |
|
3rd Week |
Carbohydrates |
|
4th Week |
Proteins and Enzymes |
|
5th Week |
Lipids |
|
6th Week |
Vitamins and Minerals |
|
7th Week |
Functional Components of Foods |
|
8th Week |
Midterm |
|
9th Week |
Taste and Smell (Flavor) Compounds |
|
10th Week |
Microorganisms and Growing Conditions |
|
11th Week |
Pathogenic Bacteria and Toxicogenic Molds |
|
12th Week |
Food spoilage reactions |
|
13th Week |
Food Preservation Methods |
|
14th Week |
Food Additives and Functions, Food Contaminants |
|
15th Week |
Final exam |
|
| Recommended or Required Reading | 1. Lecture notes. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
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 |
2 |
2 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
10 |
140 |
| Preparation for Final exam |
1 |
40 |
40 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
30 |
30 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
2 |
2 |
| Homework |
1 |
20 |
20 |
| Presentation (including preperation) |
1 |
3 |
3 |
| Field Research |
1 |
3 |
3 |
| Article Presentation |
1 |
3 |
3 |
| Total Work Load | 285 |
| Total Work Load / 30 (h) | 9.5 |
| ECTS Credit of the Course | 10 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
