Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD TECHNOLOGY | YBES2220200 | Spring Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Assist.Prof. Sedef AYDIN |
| Assistant(s) | |
| Aim | The aim of the programme is to run and manage production processes according to modern regulations and procedures in terms of quality, safety and marketing about foods. |
| Course Content | This course contains; Definition and history of food technology,General effects of technological processes on the quality of foods,Dairy and dairy products technology,Dairy and dairy products technology,Cereal technology,Meat and meat products technology,Meat and meat products technology,Fruit and vegetable processing technology,Preserving food with salt and spice,Preserving food with radiation,Preserving foods with freezing,Fermentation and foods,Food marketing system,General view on food production in Turkey. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Evaluates the effect of technological processes on foods | 10, 13, 14, 16, 5, 9 | A, C |
| 2. Exemplifies the methods of processing foods | 10, 13, 14, 16, 5, 9 | A, C |
| 3. Explains storing techniques of foods | 10, 13, 14, 16, 5, 9 | A, C |
| 4. Discusses the effects of processed foods on health | 10, 13, 14, 16, 5, 9 | A, C |
| Teaching Methods: | 10: Discussion Method, 13: Case Study Method, 14: Self Study Method, 16: Question - Answer Technique, 5: Cooperative Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Definition and history of food technology | Preparation of the related sources from the recommended sources |
| 2 | General effects of technological processes on the quality of foods | Preparation of the related sources from the recommended sources |
| 3 | Dairy and dairy products technology | Preparation of the related sources from the recommended sources |
| 4 | Dairy and dairy products technology | Preparation of the related sources from the recommended sources |
| 5 | Cereal technology | Preparation of the related sources from the recommended sources |
| 6 | Meat and meat products technology | Preparation of the related sources from the recommended sources |
| 7 | Meat and meat products technology | Preparation of the related sources from the recommended sources |
| 8 | Fruit and vegetable processing technology | Preparation of the related sources from the recommended sources |
| 9 | Preserving food with salt and spice | Preparation of the related sources from the recommended sources |
| 10 | Preserving food with radiation | Preparation of the related sources from the recommended sources |
| 11 | Preserving foods with freezing | Preparation of the related sources from the recommended sources |
| 12 | Fermentation and foods | Preparation of the related sources from the recommended sources |
| 13 | Food marketing system | Preparation of the related sources from the recommended sources |
| 14 | General view on food production in Turkey | Preparation of the related sources from the recommended sources |
| Resources |
| Lecture notes |
| 1. Bulduk S. Gıda Teknolojisi. Detay Yayıncılık, 2007. 2. Bilişli A. Gıda Teknolojisi. SİDAS, 2012. 3. Altan,A., 2003, Özel Gıdalar Teknolojisi, Çukurova Üni. Yayınları, Adana. 4. Prof. Dr. Necati Akbulut ve Doç. Dr Cem Karagözlü. Gıda Bilimi ve Teknolojisi. Sidas Yayıncılık, İzmir, 2011. 5. Scientific publications about the subjects. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir. | X | |||||
| 2 | PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır. | X | |||||
| 3 | PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar. | X | |||||
| 4 | PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir. | X | |||||
| 5 | PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır. | X | |||||
| 6 | PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür. | X | |||||
| 7 | PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur. | X | |||||
| 8 | PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır. | X | |||||
| 9 | PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır. | X | |||||
| 10 | PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar. | X | |||||
| 11 | PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir. | X | |||||
| 12 | PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 2 | 14 | 28 | |||
| Guided Problem Solving | 1 | 14 | 14 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 10 | 10 | |||
| General Exam | 1 | 15 | 15 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 67 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(67/30) | 2 | |||||
| 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 | YBES2220200 | Spring Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Assist.Prof. Sedef AYDIN |
| Assistant(s) | |
| Aim | The aim of the programme is to run and manage production processes according to modern regulations and procedures in terms of quality, safety and marketing about foods. |
| Course Content | This course contains; Definition and history of food technology,General effects of technological processes on the quality of foods,Dairy and dairy products technology,Dairy and dairy products technology,Cereal technology,Meat and meat products technology,Meat and meat products technology,Fruit and vegetable processing technology,Preserving food with salt and spice,Preserving food with radiation,Preserving foods with freezing,Fermentation and foods,Food marketing system,General view on food production in Turkey. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Evaluates the effect of technological processes on foods | 10, 13, 14, 16, 5, 9 | A, C |
| 2. Exemplifies the methods of processing foods | 10, 13, 14, 16, 5, 9 | A, C |
| 3. Explains storing techniques of foods | 10, 13, 14, 16, 5, 9 | A, C |
| 4. Discusses the effects of processed foods on health | 10, 13, 14, 16, 5, 9 | A, C |
| Teaching Methods: | 10: Discussion Method, 13: Case Study Method, 14: Self Study Method, 16: Question - Answer Technique, 5: Cooperative Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Definition and history of food technology | Preparation of the related sources from the recommended sources |
| 2 | General effects of technological processes on the quality of foods | Preparation of the related sources from the recommended sources |
| 3 | Dairy and dairy products technology | Preparation of the related sources from the recommended sources |
| 4 | Dairy and dairy products technology | Preparation of the related sources from the recommended sources |
| 5 | Cereal technology | Preparation of the related sources from the recommended sources |
| 6 | Meat and meat products technology | Preparation of the related sources from the recommended sources |
| 7 | Meat and meat products technology | Preparation of the related sources from the recommended sources |
| 8 | Fruit and vegetable processing technology | Preparation of the related sources from the recommended sources |
| 9 | Preserving food with salt and spice | Preparation of the related sources from the recommended sources |
| 10 | Preserving food with radiation | Preparation of the related sources from the recommended sources |
| 11 | Preserving foods with freezing | Preparation of the related sources from the recommended sources |
| 12 | Fermentation and foods | Preparation of the related sources from the recommended sources |
| 13 | Food marketing system | Preparation of the related sources from the recommended sources |
| 14 | General view on food production in Turkey | Preparation of the related sources from the recommended sources |
| Resources |
| Lecture notes |
| 1. Bulduk S. Gıda Teknolojisi. Detay Yayıncılık, 2007. 2. Bilişli A. Gıda Teknolojisi. SİDAS, 2012. 3. Altan,A., 2003, Özel Gıdalar Teknolojisi, Çukurova Üni. Yayınları, Adana. 4. Prof. Dr. Necati Akbulut ve Doç. Dr Cem Karagözlü. Gıda Bilimi ve Teknolojisi. Sidas Yayıncılık, İzmir, 2011. 5. Scientific publications about the subjects. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir. | X | |||||
| 2 | PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır. | X | |||||
| 3 | PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar. | X | |||||
| 4 | PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir. | X | |||||
| 5 | PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır. | X | |||||
| 6 | PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür. | X | |||||
| 7 | PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur. | X | |||||
| 8 | PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır. | X | |||||
| 9 | PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır. | X | |||||
| 10 | PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar. | X | |||||
| 11 | PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir. | X | |||||
| 12 | PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |