| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Gain competencies to perform basic operations in foods according to the technique.
- Learn about transport and storage.
- Learn traditional conservation methods.
- Learn modern conservation methods.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | This course explains raw food materials, factors that cause spoilage during the transportation of food from one place to another, and traditional and modern preservation methods. In preservation methods, thermal and non-thermal processes are important. Especially in modern preservation methods, non-thermal processes and packaging techniques are emphasized. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Raw Material and Product Transportation |
|
2nd Week |
Food Spoilage and Storage |
|
3rd Week |
İmportance of Water Activity |
|
4th Week |
Provide Warehouse Conditions |
|
5th Week |
Cold and Freezer Storage |
|
6th Week |
Traditional Food Preservation |
|
7th Week |
Traditional Food Preservation |
|
8th Week |
Mid-term Exam |
|
9th Week |
Traditional Preservation Methods (Drying, Evaporation, heat treatments, cold storage, fermentation, freezing preservation) |
|
10th Week |
Modern Casing models (those based on heat treatment) |
|
11th Week |
Modern Casing models (those based on heat treatment) |
|
12th Week |
Modern Preservation methods (non-thermal) |
|
13th Week |
Packaging techniques |
|
14th Week |
Student presentations |
|
| Recommended or Required Reading | |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
40 |
| Assignment |
1 |
10 |
| 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 |
|
|
|
| Individual or group work |
14 |
3 |
42 |
| Preparation for Final exam |
14 |
3 |
42 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
7 |
2 |
14 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
5 |
5 |
| Total Work Load | 147 |
| Total Work Load / 30 (h) | 4.9 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
