Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
FOOD TECHNOLOGY I | GMS2169110 | Fall Semester | 3+0 | 3 | 3 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Required |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Assist.Prof. Emine OLUM |
Assistant(s) | |
Aim | The aim of this course is to equip students with the knowledge to participate in every stage of the food chain, from production to consumption. Also, the objective of this course is to train professionals with the knowledge and skills to enhance both the quality and economic aspects of foods |
Course Content | This course contains; Importance of food technology ,Minimally processed foods, ultra processed foods ,Classification the food processing technologies,Heat treatments, pastorization, sterilization ,Food irradiation ,lowering water activity, salting, sugar addition,Canning Technology,Sous-vide technology,Fermentation technology ,Bear and wine technology ,Microwave technology.,Ultrasound technology,Low temperature applications. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Knows the basic components that make up foods and their interactions with each other | 10, 16, 9 | |
Defines and explain the concepts of Food Technology. | 16, 9 | C |
Knows fundamental foods such as grains, vegetable oil, milk and dairy products, fruits and vegetables, meat, and meat products, as well as their processing technologies | 16, 9 | C |
Choose the appropriate technique for processing various foods by understanding food preservation methods. | 16, 9 | C |
Clearly identifies the factors causing the spoilage of foods | 16, 9 | |
Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Importance of food technology | |
2 | Minimally processed foods, ultra processed foods | |
3 | Classification the food processing technologies | |
4 | Heat treatments, pastorization, sterilization | literature reading |
5 | Food irradiation | |
6 | lowering water activity, salting, sugar addition | |
7 | Canning Technology | |
8 | Sous-vide technology | |
9 | Fermentation technology | |
11 | Bear and wine technology | |
12 | Microwave technology. | literature reading |
13 | Ultrasound technology | |
14 | Low temperature applications | |
Resources |
Course notes prepared by the instructor. |
|
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | | | | |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | X | | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | X | | | |
4 | Develops creative menus using new technologies and production methods | | | | | X |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | X | | | |
6 | | X | | | | |
7 | | | X | | | |
8 | Considers cooking as a chemical reaction. | | X | | | |
9 | | | X | | | |
10 | | | | | | |
11 | | | X | | | |
12 | | | | | | |
13 | | | X | | | |
14 | | | | X | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 14 | 3 | 42 |
Guided Problem Solving | 0 | 0 | 0 |
Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
Term Project | 2 | 6 | 12 |
Presentation of Project / Seminar | 2 | 5 | 10 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 1 | 6 | 6 |
General Exam | 1 | 7 | 7 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 77 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(77/30) | 3 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
FOOD TECHNOLOGY I | GMS2169110 | Fall Semester | 3+0 | 3 | 3 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Required |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Assist.Prof. Emine OLUM |
Assistant(s) | |
Aim | The aim of this course is to equip students with the knowledge to participate in every stage of the food chain, from production to consumption. Also, the objective of this course is to train professionals with the knowledge and skills to enhance both the quality and economic aspects of foods |
Course Content | This course contains; Importance of food technology ,Minimally processed foods, ultra processed foods ,Classification the food processing technologies,Heat treatments, pastorization, sterilization ,Food irradiation ,lowering water activity, salting, sugar addition,Canning Technology,Sous-vide technology,Fermentation technology ,Bear and wine technology ,Microwave technology.,Ultrasound technology,Low temperature applications. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Knows the basic components that make up foods and their interactions with each other | 10, 16, 9 | |
Defines and explain the concepts of Food Technology. | 16, 9 | C |
Knows fundamental foods such as grains, vegetable oil, milk and dairy products, fruits and vegetables, meat, and meat products, as well as their processing technologies | 16, 9 | C |
Choose the appropriate technique for processing various foods by understanding food preservation methods. | 16, 9 | C |
Clearly identifies the factors causing the spoilage of foods | 16, 9 | |
Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Importance of food technology | |
2 | Minimally processed foods, ultra processed foods | |
3 | Classification the food processing technologies | |
4 | Heat treatments, pastorization, sterilization | literature reading |
5 | Food irradiation | |
6 | lowering water activity, salting, sugar addition | |
7 | Canning Technology | |
8 | Sous-vide technology | |
9 | Fermentation technology | |
11 | Bear and wine technology | |
12 | Microwave technology. | literature reading |
13 | Ultrasound technology | |
14 | Low temperature applications | |
Resources |
Course notes prepared by the instructor. |
|
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | | | | |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | X | | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | X | | | |
4 | Develops creative menus using new technologies and production methods | | | | | X |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | X | | | |
6 | | X | | | | |
7 | | | X | | | |
8 | Considers cooking as a chemical reaction. | | X | | | |
9 | | | X | | | |
10 | | | | | | |
11 | | | X | | | |
12 | | | | | | |
13 | | | X | | | |
14 | | | | X | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03
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